Concert Roswell, LLC d/b/a Country Club of Roswell

Observed pink/black build up inside of ice machine in main kitchen. CA: Advised PIC to clean to sight and touch.

Observed boxes with food stored directly on floor on WIC #2 lower kitchen area. CA: 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed grease and dust buildup on grill hood. Observed heavy dust on fan in main kitchen. Observed heavy buildup of residue on shelves throughout main kitchen. Observed stickers on the outside of dishes stored clean. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the inside of ice machine with black soiled residue. Observed old labels stuck to food containers after cleaning. Observed food residue on dishes stored clean. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: advised PIC to frequently clean to sight and touch.

Observed expired milk in reach-in cooler (ex: 10/06/2025) Observed expired natural juice in reach-in cooler (08/25/2025). COS: PIC discarded food items. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Observed food items without a date-mark stored in reach-in cooler (cut melons, Made-in-House sauces). CA: Advised PIC to place labels with date on food items. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Observed inside of microwave with soiled residue. Observed soiled residue on equipment throughout main kitchen area. CA: Advised PIC to frequently clean all non-food contact surfaces. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed soda gun holster with accumulated slime/debris at bar area. Observed old food stuck to clean dish-ware/utensils. Observed old labels stuck to food containers after cleaning. . 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: advised PIC to frequently clean to sight and touch.

Observed expired liquid egg whites in walk-in cooler (ex: 03/25/2025). COS: PIC discarded food items. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Observed inspection report not posted in facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: Advised PIC to post most current inspection report.

Observed permit not posted in facility. Post the permit in a location in the food service establishment that is conspicuous to consumers. CA; Advised PIC to post permit within public view.

Observed small metal cups near grill line not properly air-dried (wet-stacking). Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; CA: advised PIC to ensure cups are dry before using.

Observed chlorine dish machine at 0ppm; final rinse 120F. PIC will have ECOLAB service dish machine. CA: Advised PIC to utilize three compartment sink until fixed. . A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed a sticky residue on the outside of dishes stored clean. CA: Advised PIC to clean dishes to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed an accumulation of food residue in reach-in coolers throughout main kitchen area. CA: Advised PIC to routinely clean all non-food contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food items such as chicken, PICO and sauce with dairy products that were temped above 41F in the RIC Coolers in the main kitchen. COS: PIC discarded food items that were above 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed a built-up of debris on cutting boards and can opener in the main kitchen. CA: Advised PIC to routinely clean can opener and replace cutting boards with built-up debris. Food Contact surfaces shall be clean to sight and touch.

Observed a built-up of debris on drink nozzles in the bar area. CA: Advised PIC to routinely wipe down bar nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed non-food grade bag stored on top of ice in the bar. CA: Advised PIC to obtain proper coverage for the ice. Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

Observed raw beef in boxes on the floor in the walk-in freezer Observed drinks on the floor in the bar area. CA: Advised PIC to store food items at least 6 inches off the ground. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed sanitizing bucket stored in the vegetable prep sink. CA: Advised PIC to use sink for vegetables only. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.