Atlanta Bread

Observed time/temperature control for safety (TCS) foods in two prep top/reach-in units being cold held above 41°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by discarding some and moving others to freezer to cool down.

*These are the same units that had issues on previous inspection. If cooler cannot function properly new units may be required. Health Authority will follow-up.

Observed fried eggs prepared around 7am not cooled to 41°F within 6 hours of reaching 135°F.Temperature of eggs were 49 at 3:45pm.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed materials for vomit/diarrheal cleanup not onsite. Written procedure was also not readily available; a procedure was found online and printed during inspection. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

PIC stated that materials are being ordered.

Observed deli slicer stored as clean but visibly dirty with stuck-on food debris along posterior blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean within 72 hours or before next use, whichever comes first.

Observed pink and black mold build-up along ice chute/dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed time/temperature control for safety (TCS) foods in two prep top/reach-in units being cold held above 41°F. Ambient temperature of one unit was 45.3°F and another was 43°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by discarding some and moving others to freezer to cool down. A temporary 4 hour time as a public health control procedure will be used until units can be serviced.

Observed butter packets being cold held above 41°F on c9unter. Temperatures ranged between 51-60°F. TCS foods must be cold held at 41°F or below unless on a TPHC control procedure. COS by discarding.

Observed half & half and almond milk in beverage servers being cold held above 41°F in drink machine area. TCS foods must be cold held at 41°F or below unless on a TPHC control procedure. COS by discarding.

Observed employee cracking raw unpasteurized shell eggs with gloved hands and failing to changed gloves prior to switching tasks. Employee went onto handle various other food items and surfaces. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS instructing employee to change gloves. Food was already sent out to customer before Health Authority to correct.

Observed dish machine not dispensing chlorine even after priming. Chlorine must dispense at 50-100 ppm. COS by replacing chlorine jug with new one. Chlorine then dispensed at 100 ppm.

Observed deli slicer visibly dirty with food debris along anterior and posterior crevices of blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by immediately disassembling and cleaning slicer.

Observed one gallon of milk that expired 2/28/25 stored in front reach-in cooler. Also observed a prepackaged container of hummus that expired 2/27/25 stored in walk-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed dishwasher dispensing 10 ppm Cl-. The required concentration for chlorine is between 50 - 100 ppm. COS by priming resulting in 50 ppm Cl-.

Observed cracked tiles under 3 compartment sink and the floor in disrepair in walk in cooler. All physical facilities must be in a state of good repair. Must fix cracked tiles and flooring in walk in cooler.

Observed dishwasher not dispensing the sanitizer. COS by fixing and replacing the sanitizer with a new solution.

Observed paint tray not stored in designated area. Chemicals shall be stored in designated area, away from food and food contact surfaces. COS by moving to designated area.

Observed the floor in the walk-in freezer uneven and poses a trip hazard for the employees. Glue covebase behind the dishwasher.

Observed small containers of fruit (containing cut melons) stored on an improper ice bath at front register. Containers were sitting directly on top of ice--not in ice. The temperature of melons were between 50-54°F. Once melons are cut, they become time/temperature control for safety (TCS) foods and are subject to temperature control. COS by removing fruit from ice.

Observed large tub of Greek yogurt improperly stored on top of containers in prep top unit. Yogurt was temping at 56°F. COS by moving yogurt to reach-in portion of cooler. All TCS foods must be maintained at 41°F or below when being cold held.

Observed melted butter left sitting out at room temperature and temping 97°F. Butter is a TCS food and must be hot held at 135°F or above once melted. COS by discarding.

Observed sizeable gap at bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Door must be adjusted so that it is tight-fitting in order to prevent entry of pests. This was noted on the last routine inspection.