Femi Marietta Living

Inspector notes: Observed no soap at only hand-wash sink in main kitchen. 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. COS: Soap provided.

Inspector notes: Observed inside of reach-in cooler in main kitchen with food debris. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed 3-boxes of 60 unpasteurized eggs observed in RIC in main kitchen area. C/A: Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of: (i) Foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, P and (ii) Except as specified in paragraph 6 of this subsection, recipes in which more than one egg is broken and the eggs are combined; P 6. The requirement in paragraph 2(ii) of this subsection does not apply if: (i) The raw eggs are combined immediately before cooking for one consumer’s serving at a single meal, cooked to 145°F (63°C) for 15 seconds, and served immediately, such as an omelet, soufflé, or scrambled eggs; (ii) The raw eggs are combined as an ingredient immediately...

Inspector notes: Observed large pot stored in front of only hand-sink in main kitchen rendering sink inaccessible. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Pot removed, sink accessible.

Inspector notes: Observed no soap at only hand-wash sink in main kitchen. 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. COS: Soap provided.

Inspector notes: Observed large dog enter main kitchen area during food preparation. C/A: Live animals may be allowed in the following situations if the contamination of food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles cannot result: In areas that are not used for food preparation and that are usually open for customers, such as dining and sales areas, service animals that are controlled by the disabled employee, person or trainer of such animal, if a health or safety hazard will not result from the presence or activities of the service animal; Pets in the common dining areas of group residences or institutional care facilities at times other than during meals if: (I) Effective partitioning and self-closing doors separate the common dining areas from food...

Inspector notes: Observed cleaned dishes stored facing up, exposed to contaimnation along dish rack in main kitchen. C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted.

Inspector notes: Observed raw shell eggs and raw bacon stored above RTE foods (jugs of milk, RTE lettuce, etc.) in RIC in main kitchen. C/A: All raw foods must be stored below RTE foods to prevent cross contamination. COS: Food items properly rearranged.

Inspector notes: Observed no hot water at only hand-wash sink in main kitchen. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. COS: Hot water turned on at hand-sink and above 100F.

Inspector notes: Observed no paper towels in employee restroom in lobby area. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 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.

Inspector notes: Observed pink and black build-up along interior of small ice machine stored in lobby. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice machine cleaned and sanitized.

Inspector notes: 1. Observed interior of RIC and RIF soiled with food debris and dirt in main kitchen. 2. Observed interior base and walls of stove in main kitchen with debris and build-up. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed non current inspection report(Score: 90) posted along lobby area of facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.