EVEN HOTEL ATLANTA - CORK & KALE - FOOD

Observed expired strawberry yogurt (October 23,2025) and blueberry yogurt (October 21, 2025) stored in the reach in cooler in the main kitchen.

CA: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: Yogurts discarded

PIC did not have any proper test strips to test high temperature dish washing machine in the ware washing area.

CA: In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

EHS observed employee prep ready to eat food without washing hands after cleaning soiled utensils in the main kitchen. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles COS: Employee discarded food and washed hands

Observed employee scrub hands for less than 5 seconds without applying soap, then dry his hands on apron; entire hand washing process was under 15 seconds. CA: 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;

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer;

(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,

(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;

(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.

3. To avoid recontaminating 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.

4. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices. COS: Employee rewashed hands using the proper handwashing cleaning procedure.

Observed employees handle ready to eat biscuits that was plated for service with bare hands, observed employee handle ready to eat biscuit from cooler drawer with bare hands, then placed the biscuit back in cooler drawer.

CA: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: food discarded, and employees rewashed hands and regloved.

Observed multiple TCS foods (see asterisk items*) cold holding above 41F in prep top cooler in the main kitchen. CA: TCS foods shall be maintained at 41F or below when cold holding. COS: Items Discarded

Observed excessive black mold in soda gun nozzle in the front bar area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Nozzles cleaned and ready for use

Observed consumer advisory on wall menu and paper menus without proper disclosure for food that may be served raw or undercooked. CA: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item.

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Facility is given 10 days to be corrected; Correct by date: October 3rd, 2025. EHS will grant more time if needed upon review.

Dish machine at bar area tested at 0 ppm chlorine with drink glasses inside. CA: A chlorine sanitizer shall have a concentration between 50-100 ppm.

Observed no CFSM document in facility. Previous CFSM certificate expired in August 2023. CA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment and all licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.