6000 N TERMINAL PKWY ATLANTA, GA 30320
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed cut melons (watermelons 4 trays) cooling tightly covered; Observed multiple trays of cheese cooling tightly covered in the Reach in Cooler. Advised PIC on cooling methods. COS- PIC uncovered trays of watermelon and cheese in RIC for proper cooling
Routine
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed TCS food cooling improperly wrapped tightly. Advised to loosely wrap/
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed flies in the kitchen area. Advised to clean and notify pest control.
Followup
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed employees placing new time stamps on TCS foods on time as a public health control with food items above 41 deg F. Advised PIC to discuss TPHC procedure with staff (TCS foods with expired time labels were discarded).
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed ice bins in the bar area stored uncovered. Advised to cover ice between use.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed foods/TCS items sitting on counter at 71F and 68F. Employee placed milk and yogurt in RIC to cool within cooling timeframe.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed several TCS foods @ buffet & cold station not time stamped. Also, observed employee placing time stamp on TCS items that are above 41F. Also, observed whole mile labeled TPHC dated 12/2 used by 12:58 PM. Advised when using TPHC cold times shall be placed out @ 41F & hot items shall be placed out at 135F. Advised PIC to cool. PIC was not able to provide TPHC procedures. Advised PIC procedures shall be provided @ time of inspection.
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
PIC unsure of conditional employee agreement. Advised PIC staff shall be made aware of reporting illnesses. Advised PIC of a verifiable manner shall be in place.
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed open beverages (orange juice & water) on the countertop in the main kitchen. Advised PIC employees shall have a designated area to consume personal items. Items shall be consumed in a disposable cup with lid and straw.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed foods uncovered (ice at the bar & container of fruit in the kitchen). Advised PIC all foods shall be covered to prevent contamination.
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed build up on interior surfaces of the ice machine in storage area. Advised to thoroughly clean and sanitize interior surfaces and increase cleaning frequency.
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed flies at the main bar area. Will need to have pest control treatment; will need to provide copy of most recent pest control treatment.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Most recent inspection report not posted. Advised to post
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed several dished stacked wet. Advised PIC dishes shall air dry before stacking. Advised PIC to train staff on air drying.
Followup
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods not cold holding at 41F. Advised to relocate
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed several TCS foods not hot holding at 135F or above. Advised to reheat, foods were reheated to 165F or above.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed several TCS foods on time as a public health control with no time stamp and not starting at correct temp. Advised to follow their time as a public health control procedure
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed hand sinks with no paper towels in bar area. Advised to supply at all times
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand sinks with ice stored inside in bar areas. Advised hand sink is not a dump sink and should only be used to wash hands
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed several foods (cut oranges, cut limes, cut lemons and ice) stored uncovered. Advised to keep covered due to flies
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine max temp not meeting adequate temperatures, max temp. 138F. Advised to have dish machine repaired
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed several utensils, strainer, skillet stored clean with old food debris. Advised to clean to sight and touch
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed several fruit flies at multiple bars. Advised to notify pest control
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Observed several pipes leaking in dish machine area and faucet handles in dish machine area and kitchen. Advised to repair
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods above 41F. in Buffet area. Advised PIC that all foods shall be stored @ 41F or below for cold holding.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed several TCS foods hot holding below 135F. Advised PIC all TCS foods shall be hot held @ 135F or above.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed several TCS items on buffet w/o time stamp. Advised PIC that the approved TPHC policy shall be followed. Advised time stamp shall be updated each time a new dish is placed on buffet.
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
Upon arrival CFSM certificate was not posted for public view. Advised PIC CFSM certificate shall be posted for public view.
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee beverages without straws. Advised PIC all employee beverages shall be disposable cups with lid & straw. Also, observed employee beverage stored in direct contact with tomatoes. Advised PIC employee beverages shall be stored away from food & food prep area.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Upon arrival observed ice dumped in hand sink @ bar area. Advised PIC hand sink shall be used for hand washing only.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed ice containers in bar area stored uncovered. Advised PIC all food shall be covered to prevent contamination.
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed fruit flies at the bar (multiple bars). Will need to treat and ensure that facility is rid of pest in an approved manner (PIC stated pest control treated and in the process of review)
Regulation: 511-6-1.04(6)(c) - thawing (c)
Improper thawing of TCS foods (multiple tubes of ground turkey) was sitting in standing water. COS- water was drained and turkey placed on WIC @ 32F.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet stacking of dishes (multiple dishes. Will need to ensure that dishes/ food containers are properly air dried before stacking.
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
Observed permit not posted to the public. Will need to post permit to the public (15ft from entrance, 5ft from ground, 1 ft of view).
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed inspection not posted to the public. Explained that inspection report should be posted to the public (15ft from entrance, 5ft from ground, 1 ft of view).
Initial