MCCRAY'S WEST VILLAGE TAVERN receives B in Cobb County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   OBSERVED EMPLOYEE, WITH GLOVES ON, HANDLE RAW STEAK WITH HANDS IN GRILL PREP AREA IN MAIN KITCHEN. EMPLOYEE WALKED TO HAND SINK, REMOVED GLOVES, APPLIED SOAP AND SCRUBBED FOR 3 SECONDS AND RINSED; ENTIRE HAND-WASHING PROCEDURE WAS UNDER 10 SECONDS.

   Inspector’s full note +

   Code 511-6-1.03(5)(b)

   OBSERVED EMPLOYEE, WITH GLOVES ON, HANDLE RAW STEAK WITH HANDS IN GRILL PREP AREA IN MAIN KITCHEN. EMPLOYEE WALKED TO HAND SINK, REMOVED GLOVES, APPLIED SOAP AND SCRUBBED FOR 3 SECONDS AND RINSED; ENTIRE HAND-WASHING PROCEDURE WAS UNDER 10 SECONDS. EMPLOYEE THEN RE-GLOVED AND HANDLED RTE BREAD. C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EMPLOYEE RE-WASHED HANDS USING PROPER PROCEDURE AND DISCARDED BREAD Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Cold holding

   Item 6-1A ↗

   OBSERVED TWO LARGE CONTAINERS OF CHICKEN WINGS AND PACKETS OF RAW GROUPER COLD HOLDING ABOVE 41F IN PREP TOP COOLER #4 IN MAIN KITCHEN. OBSERVED PIMENTO CHEESE COLD HOLDING ABOVE 41F IN PREP TOP COOLER #2 IN MAIN KITCHEN.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   OBSERVED TWO LARGE CONTAINERS OF CHICKEN WINGS AND PACKETS OF RAW GROUPER COLD HOLDING ABOVE 41F IN PREP TOP COOLER #4 IN MAIN KITCHEN. OBSERVED PIMENTO CHEESE COLD HOLDING ABOVE 41F IN PREP TOP COOLER #2 IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   OBSERVED TURKEY AND HAM DELI MEATS NOT COOLING AT A RATE THAT WOULD ENSURE THEY REACHED 41F WITHIN 4HRS C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna or foods starting at 41F or below. COS: MEATS UNCOVERED, PLACED ON ICE IN WIF TO FINISH COOLING PROCESS Corrected On-Site.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   OBSERVED TURKEY AND HAM DELI MEATS NOT COOLING AT A RATE THAT WOULD ENSURE THEY REACHED 41F WITHIN 4HRS C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna or foods starting at 41F or below. COS: MEATS UNCOVERED, PLACED ON ICE IN WIF TO FINISH COOLING PROCESS Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.