1441 DRESDEN DRIVE, SUITE 160 ATLANTA, GA 30319
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Followup
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed posted inspection report dated 1/14/25 with score of 95, rather than most recent report dated 11/05/25 with score of 78
CA: The most current inspection report shall be prominently displayed in public view at all times
COS: PIC posted most recent inspection report
Routine
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed meatloaf reheating in warmer cabinet with an internal temperature of 125F after being heated in cabinet for 1hr 45min (see temp log for all temperatures).
CA: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) may not exceed 2 hours.
COS: PIC placed meatloaf on grill to rapidly heat to 165
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed cherry tomatoes, chicken salad and other TCS foods cold holding above 41F in right-most prep top cooler. Initial ambient temperature in cooler was 44F. PIC indicated foods had been removed from the walk-in cooler around 10am, inspector temperatures recorded at 12pm (See temperature log)
CA: 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 or 135°F (57°C) or above.
COS: PIC lowered ambient cooler temperature setting and foods were at or below 41F after 1 hr (see temperature log)
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed blanched (par-cooked) potatoes held without temperature control by fryers. PIC indicated all potatoes would be used within service time.
CA: If time without temperature control is used as the public health control for a working supply of TCS food before cooking written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
COS: Inspector provided TPHC procedure template to PIC and PIC marked potatoes with discard time
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed chemical sanitizer concentration of 0ppm chlorine at the bar dish machine.
CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions, and shall be used as follows: 1. A chlorine solution shall have a concentration 50-99ppm
Correct by 11/7/25 - send proof of repair to Kate O'Brien
Routine
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed food stored under preptop cooler and in walk in cooler uncovered. COS-PIC placed metal lids on containers.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed shelves where clean dishes are stored in dish area unclean with an accumulation of dust and debris. Informed PIC to clean shelves to prevent a buildup of dust and debris.
Followup
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS items cold holding above 41F (see *asterisk in temperature log). COS - food placed in WIC to chill to proper temperature and Food was replaced with WIC foods that were currently holding at the proper temperature.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed most current inspection report not posted in area where it can be easily readable for public view upon entering facility. COS - most current inspection report was posted by PIC
Routine
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employee touch phone with bare hands, and then begin to prepare food. COS - Informed employee to stop handling food and wash hands before completing task.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS items cold holding above 41F (see *asterisk in temperature log). COS - food placed in WIC to chill to proper temperature and Food was replaced with WIC foods that were currently holding at the proper temperature.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed food stored under prep top cooler uncovered. COS - pic covered food with plastic wrap.
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed oils and spices outside of the original containers not labeled with common food name. COS - PIC wrote proper food name with sharpie on containers.