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WEST COBB DINER receives U in Cobb County health inspection

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3451 ERNEST W BARRETT PKWY NW STE 200 MARIETTA, GA 30064-5036

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WEST COBB DINER received a U, scoring 55 out of 100, in a Cobb County food-service inspection on Oct 6, 2026. The official report lists 14 findings. [1]

Inspection score

55/100Grade UOfficial inspection

Inspection summary

The inspector observed CFSM certificate of a manager that is no longer employee with company, Christina Khan(2030) C/A-At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. [2]

The inspector also observed two food prep employees wash their hands less than 10 seconds and turn off with bare hands. [3]

A separate finding described hand sink in front service bar with no hand soap. [4]

The report marks 12 findings as corrected on site. One finding is marked as a repeat violation. [5]

What inspectors found

Read the official report

Showing 14 of 14 findings

  1. Food protection manager

    Item 1-2B
    Observed CFSM certificate of a manager that is no longer employee with company, Christina Khan(2030) C/A-At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.
    Inspector’s full note

    Code 511-6-1.03(3)(b)

    Observed CFSM certificate of a manager that is no longer employee with company, Christina Khan(2030) C/A-At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Correct by 10/30/2026 New Violation. Correct By: 10/30/2026
    Official report · Item 1-2B ↗
    New violation

    Correct by

  2. Handwashing

    Item 2-1B
    Observed two food prep employees wash their hands less than 10 seconds and turn off with bare hands. 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…
    Inspector’s full note

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

    Observed two food prep employees wash their hands less than 10 seconds and turn off with bare hands. 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 re-contaminating 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- Employees rewashed hands properly and turned off with paper towel. Corrected On-Site. New Violation.
    Official report · Item 2-1B ↗
    Corrected on siteNew violation

  3. Handwashing

    Item 2-2D
    Observed hand sink in front service bar with no hand soap. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
    Inspector’s full note

    Code 511-6-1.07(3)(a)

    Observed hand sink in front service bar with no hand soap. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS- hand soap placed at hand sink Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  4. Handwashing

    Item 2-2D
    Observed no hand drying provisions at front service bar hand sink. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with:1.
    Inspector’s full note

    Code 511-6-1.07(3)(b)

    Observed no hand drying provisions at front service bar hand sink. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with:1. Individual, disposable towels; Pf COS- paper towels placed at hand sink Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  5. Food separation and protection

    Item 4-1A
    Observed raw chicken stored above raw uncovered pork in main kitchen WIC. Observed raw oysters sitting behind arugula in prep top in main kitchen.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

    Observed raw chicken stored above raw uncovered pork in main kitchen WIC. Observed raw oysters sitting behind arugula in prep top in main kitchen. C/A-Food shall be protected from cross contamination by storing food based on minimum internal cook temperatures. COS- Raw chicken moved with other raw chicken on bottom shelf. Arugula discarded Corrected On-Site. New Violation.
    Official report · Item 4-1A ↗
    Corrected on siteNew violation

  6. Food protection

    Item 4-2A
    Observed several foods through out kitchen uncovered: PREP BOTTOM 3- trout butter, marinara, gravy COUNTER TOP- bacon, flour PREP BOTTOM 2- pickles, corndogs, squash PREP BOTTOM 4- diced onions, cilantro, and olives ABOVE HEAT LAMP- Corn bread (x2) COS- all items covered with plastic or lids Corrected On-Site. New Violation.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed several foods through out kitchen uncovered: PREP BOTTOM 3- trout butter, marinara, gravy COUNTER TOP- bacon, flour PREP BOTTOM 2- pickles, corndogs, squash PREP BOTTOM 4- diced onions, cilantro, and olives ABOVE HEAT LAMP- Corn bread (x2) COS- all items covered with plastic or lids Corrected On-Site. New Violation.
    Official report · Item 4-2A ↗
    Corrected on siteNew violation

  7. Food-contact surface sanitation

    Item 4-2B
    Observed heavy black and green slime on ice machine lid in main kitchen. Observed heavy dark build up on soda gun nozzle in front service bar.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Observed heavy black and green slime on ice machine lid in main kitchen. Observed heavy dark build up on soda gun nozzle in front service bar. C/A-. Equipment food-contact surfaces and utensils shall be clean to sight and touch. P COS- items cleaned and sanitized Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  8. Cold holding

    Item 6-1A
    Observed several items in WIC(mac and cheese, squash, sweet potato, and milk), Prep top & bottom 1(raw shrimp and raw oyster), Prep Top 2 (pepper jack, gouda, American cheese), FS cooler (mixed greens) all holding above 41F. Prep top 5 ( boiled egg, shredded cheese, turkey diced, blue cheese) C/A-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 or below COS- All items discarded Corrected On-Site.
    Inspector’s full note

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

    Observed several items in WIC(mac and cheese, squash, sweet potato, and milk), Prep top & bottom 1(raw shrimp and raw oyster), Prep Top 2 (pepper jack, gouda, American cheese), FS cooler (mixed greens) all holding above 41F. Prep top 5 ( boiled egg, shredded cheese, turkey diced, blue cheese) C/A-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 or below COS- All items discarded Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  9. Hot holding temperatures

    Item 6-1B
    Observed mac and cheese and squash casserole holding below 135F on shelf above grill top. Observed gravy in steam well holding below 135F(placed there 30 minutes ago per PIC).
    Inspector’s full note

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

    Observed mac and cheese and squash casserole holding below 135F on shelf above grill top. Observed gravy in steam well holding below 135F(placed there 30 minutes ago per PIC). C/A-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 135°F (57°C) or above COS- Mac and cheese, and yellow squash casserole discarded. Gravy reheated above 165F within 2 hours Corrected On-Site. Repeat Violation.
    Official report · Item 6-1B ↗
    Corrected on siteRepeat violation

  10. Cooling time and temperature

    Item 6-1C
    Observed raw chicken covered with plastic wrap, large batch of coleslaw covered with lid, in WIC not cooling at a rate fast enough to achieve cooling. 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.
    Inspector’s full note

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

    Observed raw chicken covered with plastic wrap, large batch of coleslaw covered with lid, in WIC not cooling at a rate fast enough to achieve cooling. 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. COS- items uncovered and placed in WIF for rapid cooling Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  11. Time as a public health control

    Item 6-1D
    Observed butter milk next to fryer holding on TPHC with no discard time labeled. C/A-) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS- Item discarded replaced and labeled with discard time 1-4 pm Corrected On-Site.
    Inspector’s full note

    Code 511-6-1.04(6)(i)

    Observed butter milk next to fryer holding on TPHC with no discard time labeled. C/A-) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS- Item discarded replaced and labeled with discard time 1-4 pm Corrected On-Site. New Violation.
    Official report · Item 6-1D ↗
    Corrected on siteNew violation

  12. Time as a public health control

    Item 6-1D
    Observed butter milk next to fryer holding on TPHC with no discard time labeled. C/A-) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS- Item discarded replaced and labeled with discard time 1-4 pm Corrected On-Site.
    Inspector’s full note

    Code 511-6-1.04(6)(i)

    Observed butter milk next to fryer holding on TPHC with no discard time labeled. C/A-) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food COS- Item discarded replaced and labeled with discard time 1-4 pm Corrected On-Site. New Violation.
    Official report · Item 6-1D ↗
    Corrected on siteNew violation

  13. Food labeling and containers

    Item 10D
    Observed several squirt bottles throughout main kitchen on counter tops and in prep top units not labeled. C/A-.
    Inspector’s full note

    Code 511-6-1.04(4)(d)

    Observed several squirt bottles throughout main kitchen on counter tops and in prep top units not labeled. C/A-. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS- Squirt bottles labeled Corrected On-Site. New Violation.
    Official report · Item 10D ↗
    Corrected on siteNew violation

  14. Equipment cleanliness

    Item 15C
    Observed heavy food debris inn WIC floor and throughout main kitchen. C/A-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed heavy food debris inn WIC floor and throughout main kitchen. C/A-Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation.
    Official report · Item 15C ↗
    New violation

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

Inspection history 1

Official history ↗
  1. This report
    55/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Oct 6, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57555898
Facility ID
9489815
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Cobb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked