ATL DELI CHEN

Observed raw shrimp being prepped at the produce sink.

COS shrimp was removed from produce sink. Sink was cleaned and sanitized with chlorine based sanitizer.

Observed raw shrimp thawing in stagnant water.

COS shrimp was removed from water and placed inside ice bath. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: -At a water temperature of 70°F (21°C) or below, -With sufficient water velocity to agitate and float off loose particles in an overflow PF, and -For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

Observed two food handling employees, preparing food without hair restraints.

COS both employees placed on hats.

Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed exterior of reach in freezer unclean to sight and touch.

Observed uncovered trash receptacles inside patron and employee restrooms.

A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed employee cellphone stored on prep table.

COS phone was removed.

Observed interior of ice machine unclean to sight and touch.

Ice needs to be drained prior to cleaning and sanitizing ice machine.

Facility does not have most recent inspection in a location that is visible to patrons.

The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed single-service/use items stored on prep table outside of the original package.

Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed cardboard lining shelves throughout main kitchen.

Observed food service employee washing hands in the food preparation sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Observed partially cooked chicken wings cooling at room temperature. Observed coleslaw cooling for two hours inside reach-in cooler, based off rate of cooling the reach-in cooler would not be adequate enough. COS foods placed inside ice baths to cool.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed leak at 4-compartment sink. A plumbing system shall be repaired according to law; and maintained in good repair.

Observed single-service/use items stored on prep table outside of the original package.

Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. 3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.

Observed trash receptacle in restroom without a lid. COS

Observed foods not being actively used stored uncovered: -prep top cooler (cut lettuce, cut tomatoes, raw tilapia) -reach in cooler (pickles, shredded carrots)

COS all items were covered.

Observed improper storage of chemicals inside kitchen: -2 cans of spray paint above dry seasonings -1 can of air freshener and 1 can of sanitizer spray above single service lids

COS all chemicals were moved to designated storage areas.

Poisonous or toxic materials must be stored in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

Facility does not have most current food service permit. Permit must be obtained within 5 days.

Observed cardboard lining shelves and countertops in main kitchen.