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Brickmont West Cobb Assisted Living, located at 2782 Dallas Hwy SW in Marietta, received a score of 64 points out of a possible 100 points during their 08/20/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food employee follow incorrect hand washing procedure; only scrubbed hands with soap for 7 seconds and used bare hands to cut off water. Observed this multiple times. 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 recontaminating 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: EHS discussed proper hand wash procedure and discussed the hand wash procedure signs that were displayed at facility.
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed all hand sinks in the main kitchen without paper towels. C/A: Each 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. Pf COS: PIC provided paper towels to hand sinks
Violation #3:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several cases of molded food in the walk in cooler (romaine lettuce, cucumbers, and zucchini). Observed a container of molded ham and turkey in the reach-in cooler with a best by date of June 27,2025. C/A: Food shall be safe, unadulterated, and honestly presented. COS: items discarded NOTE: PIC stated that cucumbers were received via truck delivery last night (8/19/25)
Violation #4:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(3)(e) – package integrity (pf)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several dented cans stored among non-dented cans in the dry storage area of the main kitchen. C/A: . Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. COS: cans discarded
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed pinkish- orange build-up on the the white chute inside the ice machine located in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Violation #6:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold TCS foods: shredded cheese sitting on a counter in the main kitchen at 63F. Observed cut lettuce that was in a bowl on a storage shelf in the main kitchen at 54F C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded
Violation #7:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hot TCS foods holding below 135 in the warmer cabinet located in the main kitchen: grilled chicken (118F) and hamburgers (129F). C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: items discarded
Violation #8:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several utensils (tongs, spatulas) sitting in stagnant water observed at 76F. C/A:During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: water discarded and utensils placed in the ware washing area
Additional remarks:
Discussed the following:
-hand washing procedures
-when to wash
-ensure food is check for quality (both when receiving from truck and when in cold storage)
-ensure if cans are dented that they are discarded or labeled “do not use”
-cooling methods
-methods used to reheat foods for hot holding
Observed the following:
-employee health policy
-vomit/fecal clean-up procedures and disinfectant
-final rinse for the dish machine 160F+
NOTE: 1. Food employee says items are placed in warmer cabinet straight from the cooler. Warmer-cabinets are not sufficient units for reheating foods for hot holding.
2. Notice of Violation issued for non-payment of fees for the annual year of 2025; invoice sent via email
Facility will have a mandatory re-inspection with in 10 calendar days; On or before August 29th.
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