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West Cobb Diner, located at 3451 Ernest W Barrett Pkwy NW, Marietta, GA 30064, received a score of 55 points out of a possible 100 points during their 10/06/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2B – certified food protection manager
511-6-1.03(3)(b) – certification requirements/exemptions (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM certificate of a manager that is no longer employee with company, Christina Khan(2030) C/A-At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Correct by 10/30/2026
Violation #2:
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 two food prep employees wash their hands less than 10 seconds and turn off with bare hands. 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 re-contaminating 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- Employees rewashed hands properly and turned off with paper towel.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hand sink in front service bar with no hand soap. 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. Pf COS- hand soap placed at hand sink
Violation #4:
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 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
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #6:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #7:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #8:
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 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
Violation #9:
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: Yes
Inspector Notes: 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
Violation #10:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #11:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #12:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #13:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: 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
Violation #14:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: 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.
Additional remarks:
Observed bar dishwasher and main kitchen dishwasher at 50ppm chlorine
Observed sanitizer bucket at 200ppm QAC
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