Allatoona Grill

Observed raw beef stored above raw oysters in WIC, raw beef stored above raw shrimp in RIC, and raw fishes stored above cooked lobster in RIC drawer. CA: All raw and RTE foods must be stored according to minimum internal cook temps. COS: PIC rearranged coolers to correct vertical storage order.

Observed undercounter drawer cooler with several TCS items not holding at 41F or below. (see temp log). CA: 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 (5°C) or below or 135°F (57°C) or above COS: PIC discarded all TCS foods out to temperature

Observed half gallon of heavy cream stored in reach-in cooler with a manufacture expiration date of 9/11/25. CA: Date marked foods should be discarded to not exceed 7 days or before if manufacture date is expired before reaching 7 days COS: CFSM discarded cream

Observed hand wash sink at sushi bar inaccessible; sanitizer bucket stored within the basin of the sink and equipment stored in front of the sink while prep was occurring at the sushi bar. CA: Discussed with PIC. Items were relocated so hand sink was accessible for use.

Observed ice scoop laying in ice bin with handle in contact with ice @ bar. CA: PIC removed scoop and sent to dish

Observed single use bowl in sushi rice being used as scoop. CA: Educated PIC that all scoops need handles and not to use single use items that cannot withstand a wash, rinse, sanitizer cycle. PIC replaced bowl with proper scoop