CORNELIA DINER LLC, dba FENDERS DINER

Observed diced tomatoes, grilled onions, and bacon bits in excess of 41F. CA: Cold TCS foods must be held at or below 41F.COS: Foods were replaced with food @ appropriate temperature following cooling.

Observed wet wiping cloths in bucket w/ no sanitizer concentration. Cloths in use for wiping counters and equipment shall be held between uses in a chemical sanitizer solution at appropriate concentration. PIC replaced rags and bucket with appropriate sanitizer.

QUAT sanitizer buckets at 0ppm concentration, not meeting the required concentration level. QUAT sanitizer dispenser not functioning properly. PIC called their chemical company/supplier and put in a work order to have it fixed. PIC made chlorine sanitizer buckets to replace incorrect QUAT buckets to COS. Continue mixing chlorine or QUAT sanitizer buckets and testing concentration level before use.

Outer opening door is not self-closing. Outer opening doors must be solid, tight-fitting, and self-closing. Repair outer opening door such that it meets the requirements outlined in the GA Food Code.

Potentially hazardous food not held at 135 degrees Fahrenheit or above; nacho cheese observed in facility's steam well outside of compliance with the Georgia Food Code; see temperature observations for details; observed white gravy on facility self-serv bar outside the required temperature provisions of the Georgia Food Code; see temperature observations for details; consulted with PIC on ensuring staff is cognizant of temperature requirements for all potentially hazardous foods by maintaining routine temperature monitoring; PIC orchestrated rapid reheating of nacho cheese via staff member; temperature of nacho cheese was examined by evaluating health inspector at approximately 12:05pm with a recording of 143 Degrees Fahrenheit before being returned to the facility prep line; PIC voluntarily discarded white gravy in question.

Person in charge not performing duties; employees not properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; several hot-holding violations observed during duration of inspections; see violation 6-1B for additional details.