A. G. RHODES COBB HEALTH & REHAB

4 findings recorded on Jun 25, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed hands sinks on 3rd, 2nd, and 1st floor of country kitchens being used to wash utensils. C/A- A handwashing facility may not be used for purposes other than handwashing.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed hands sinks on 3rd, 2nd, and 1st floor of country kitchens being used to wash utensils. C/A- A handwashing facility may not be used for purposes other than handwashing. Pf COS- All utensils removed on all floors, Ensured PIC informed all staff that hand sinks are only for hand washing only. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed liquid eggs, butter, shredded cheese, and heavy whipping cream on countertops in main kitchen. 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 (5°C) or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed liquid eggs, butter, shredded cheese, and heavy whipping cream on countertops in main kitchen. 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 (5°C) or below. COS- All items discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Repeat violationItem 6-1B ↗

   Hot holding temperatures

   Observed warmer cabinets 1 & 2 in the front service kitchen holding TCS foods below 135F. *see asterisk* 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 135°F (57°C) or above, COS- Per food prep employee pork chops were only in warmer for 15 min, reheated to above 165F in oven in main kitchen to above 165F within 2 hrs. Hamburger and hot dogs discarded.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed warmer cabinets 1 & 2 in the front service kitchen holding TCS foods below 135F. *see asterisk* 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 135°F (57°C) or above, COS- Per food prep employee pork chops were only in warmer for 15 min, reheated to above 165F in oven in main kitchen to above 165F within 2 hrs. Hamburger and hot dogs discarded. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.