CLUBHOUSE ATL

Observed several cold holding violations in reach-in cooler 1 of main kitchen. C/A: 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. COS: Discarded

Observed linguine, fettucine, romaine lettuce, and marinara sauce prepared over 24 hours ago lack date marking. C/A: TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Discarded

Observed reach-in cooler 1 is unable to maintain TCS foods below 41F. (Ambient of 50F). C/A: Cold holding equipment shall be kept in good repair.

PIC is unable to provide employee health policies. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: EHS emailed a PIC the employee red books.

Observed mac and cheese, crab mixture, cooked chicken wings prepped over 24 hours ago lack date labeling. C/A: TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Labeled.

Observed food employee working in facility diagnosed with salmonella and did not recieve approval from the Health Authority prior to working in kitchen. C/A: If employee has been diagnosed with salmonella typhi or nontyphoidal salmonella WITH vomiting or diarrhea, exclude employee and wait for RA approval prior to working. If employee has been diagnosed with either of these conditions and is asymptomatic, restrict if condition is nontyphoidal salmonella and exclude if salmonella typhi. RA approval is required prior to working for both conditions. COS: Employee was excluded from facility. EHS provided PIC with employee health quick decision guide.

Observed both hand sinks (bar and main kitchen) lack hand drying provisions. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device;
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided

Observed main kitchen hand sink lack soap. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Observed package of soft drinks stored directly on ground behind bar. C/A: Food/drinks shall be stored at least 6 inches off the ground. COS: Removed.

Date marking is not present on several items in reach-in cooler 1. C/A: TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC places date marking on foods.

Permit is not displayed in public view. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers. Correct in 72 hours.