WEST COBB DINER

Inspection item: Adequate handwashing facilities supplied & accessible

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.

Inspection item: Food separated and protected

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.

Inspection item: Food stored covered

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.

Inspection item: Food-contact surfaces: cleaned & sanitized

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.

Inspection item: Proper cold holding temperatures

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.

Inspection item: Proper hot holding temperatures

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.

Inspection item: Proper cooling time and temperature

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.

Inspection item: Time as a public health control: procedures and records

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.

Inspection item: Time as a public health control: procedures and records

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.

Inspection item: Food properly labeled; original container

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.

Inspection item: Nonfood-contact surfaces clean

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.