BEST WESTERN ATLANTA CUMBERLAND/GALLERIA HOTEL - FOOD

PIC was unable to provide verifiable manner of training on employee health policy. C/A- A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, COS- Employee health policy provided in person and via email

Observed no hand drying provisions at hand sink in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels COS- paper towel placed at hand sink

Observed yogurt and juice thawing in hand sink in main kitchen. C/A-A handwashing facility may not be used for purposes other than handwashing. Pf

COS- yogurt and juice removed from hand sink and placed in RIC to thaw

PIC could not provide cleaning procedures for vomit/fecal incidents. C/A- 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. COS- Provided written procedures for vomit/feal on site and via email, verified disinfectant

Observed working container in main kitchen with green contents and another with blue contents both unlabeled. C/A- Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

COS- Green labeled air freshener blue labeled windex

Observed food sitting out on countertops and in hand sinks when thawing. C/A-food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF COS- items placed in RIC for thawing

The PIC was unable to demonstrate, in a verifiable manner, that employees were trained on reporting the 5 symptoms to determine if they should be restricted from work or excluded and the 6 reportable illnesses. CA: 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 provided employee health policy/agreement.

Observed no hot water at handwashing sink. PIC stated there was a leak and hot water was turned off. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Observed no handwashing cleaner available at the only handwashing sink. CA: 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: Bar soap placed at handwashing sink.

PIC could not provide procedures or describe the process to properly clean up and sanitize food and non food-contact surfaces when responding to vomit/diarrhea events. CA: A food establishment shall have procedures for employees to follow 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. COS: EHS provided written guidance on proper cleanup.