MARIETTA COUNTRY CLUB - KITCHEN #1

3 findings recorded on Jul 21, 2026. 3 marked corrected on site.

1. Repeat violationItem 2-2D ↗

   Handwashing

   Observed the hand sink located directly across from the stove top in the main kitchen area with a soiled spatula stored in it. Observed food employee place a food storage bin and a whisk directly into the hand sink located directly across from the stove top.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

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

   Observed the hand sink located directly across from the stove top in the main kitchen area with a soiled spatula stored in it. Observed food employee place a food storage bin and a whisk directly into the hand sink located directly across from the stove top. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed Corrected On-Site. Repeat Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed no paper towels or any other approved hand drying provision at both hand sinks located at the bar. C/A: ach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

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

   Observed no paper towels or any other approved hand drying provision at both hand sinks located at the bar. C/A: ach handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures COS: paper towels provided Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

3. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed several containers of spicy mayo with a prep date of 7/10 and 7/6, and a container of aioli with a prep date of 7/8 in the 2nd reach-in cooler located in the main kitchen area. 2) Observed garlic infused oil (made in house) with a prep date of 6/23 on the counter in the main kitchen area.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(h)

   Observed several containers of spicy mayo with a prep date of 7/10 and 7/6, and a container of aioli with a prep date of 7/8 in the 2nd reach-in cooler located in the main kitchen area. 2) Observed garlic infused oil (made in house) with a prep date of 6/23 on the counter in the main kitchen area. C/A: Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, COS: items discarded Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

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