COURTYARD MARRIOTT ATLANTA DUNWOODY

Observed TCS foods in one reach in cooler and prep top cooler cold holding above 41F.

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).

COS: PIC voluntarily discarded all the TCS food items that were not prepped within the last 4 hours, including, raw beef kebob, meatballs, lamb chop, chicken kebob, chicken thighs, samosa filling, shredded cheese, sliced tomatoes, salsa and boiled egg.

Observed dark buildup inside the soda nozzle at the bar area.

CA: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

COS: PIC placed the soda nozzle in the sanitizing solution to have the nozzle cleaned.

Observed a prep top cooler not cold holding at the capacity required to keep the TCS food under 41F.

CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04.

Discussed with PIC to have the cooler serviced. All TCS food items in the prep top cooler were voluntarily discarded. Cooler will not be used to store TCS food items until it is fixed.

Observed TCS foods in two reach in coolers cold holding above 41F. CA: Advised to discard all TCS foods that were not prepped within the last 4 hours. COS: PIC discarded all foods including liquid egg, chicken, Italian sausage and heavy cream, etc.

Observed TCS foods at room temperature on buffet line with no time stamp or label indicated that it is on TPHC.CA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, 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.

PIC state the CFSM certificate posted is for a person that no longer works here.CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM).

Observed fan blocking path to the handwashing sink in kitchen coming from the elevator.CA: Advised to relocate fan. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed no soap at the designated hand sink in the downstairs kitchen where food is stored in reach in freezer and walk in cooler. 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.

Observed bar dishwashing machine reading at 0ppm Chlorine. CA: Advised to have bar dishwashing machine serviced and maintain chlorine between 50-100ppm.

Observed foods not protected from contamination on buffet line for self service. CA: Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means.

Observed no food service permit posted.CA: Advised to pay food service permit within one week. Contact EH office at 404-508-7900.

Observed no test strips for chlorine sanitizing solution.CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed TCS food cold-holding above 41F in buffet line. COS: Advised PIC to use time as public health control for buffet cold-holding food and discard all TCS cold-holding food after breakfast or have ice touching white ceramic containers. See asterisks in temperature log.

Observed fan blocking path to the handwashing sink in kitchen. COS: Fan was moved out of the way of the handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed bar dishwashing machine reading at 0ppm Chlorine. Advised to have bar dishwashing machine serviced.

Observed inside of ice machine with yellow organic substance inside of it. Advised to clean and sanitizer and dump ice twice before using ice.

Observed employees preparing food wearing no hairnets. COS: Employees placed hairnets on.