A Marietta restaurant landed in hot water with health inspectors after its walk-in cooler was found holding food at about 50°F while staff continued to use it. The Corn House was tagged with a "U" for Unsatisfactory, scoring 54 out of 100 on a March 12 visit, and inspectors logged multiple priority violations tied to foodborne illness risk. They also cited cross-contamination issues, blocked hand sinks, and poor dishwashing practices, several of which were corrected or removed on the spot.
What inspectors found
According to The Georgia Sun, the March 12 report lists ten violations, including several priority items, and notes that staff and management knowingly kept using the broken walk-in cooler despite its unsafe temperature. Inspectors documented a can of nacho cheese with mold-like growth that was thrown out, raw beef stored directly on top of cooked beef, and an ice machine with heavy mold-like buildup in the water reservoir and on the ice prongs. Dishes that were blocking hand-washing sinks were removed, and items that had not been properly washed were cleaned again during the visit.
Why the temperature matters
Keeping perishable food at 41°F or below is one of the basic rules of kitchen safety because bacteria can multiply quickly when food sits in warmer conditions. The FDA Food Code sets 5°C (41°F) as the standard for cold holding and requires time and temperature control for safety foods to stay at or under that mark. A walk-in cooler running at 50°F pushes ready-to-eat and temperature-controlled foods into the so-called danger zone, which is why inspectors ordered some items discarded.
How this compares to earlier reports
The failing score represents a steep drop from a November 2024 inspection, when the restaurant received an 87 (a B), underscoring how quickly conditions can slide at the same location. East Cobb News compiled that earlier score from county inspection records. Health officials also flagged the ice machine as a repeat problem and gave the restaurant 10 days to fix that issue during the March visit.
What happens next
The Georgia Sun reports that the restaurant was given 72 hours to bring the walk-in cooler into compliance, and a follow-up inspection will determine whether the violations have been properly addressed. The outlet also notes that the person in charge received on-site education about food-safety rules and that some food items were discarded during the visit. If the problems are not corrected, local public-health officials may escalate enforcement until the hazards are resolved.
