ATLANTA BBQ CHICKEN

No Certified Food Manager for establishment. The facility does not currently have a Certified Food Safety Manager. The previous CFSM is no longer employed at the establishment.

Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation

Management must obtain CFSM certification within 30 days

Dish machine chlorine sanitizer not at proper minimum strength. Observed the dish machine’s available chlorine sanitizer concentration to be below 50 ppm, as indicated by test strips, which is below the required minimum strength.

Discussed requirements with the person in charge. Advised discontinuing use of the dish machine until proper sanitizer concentration is achieved. Chlorine sanitizer must be maintained at a minimum concentration as specified by the manufacturer’s instructions.

Observed visible daylight at back exit door next to walk in cooler with door tightly closed.

Discussed with person in charge, outer openings of a food service establishment shall be protected against the entry of insects and rodents filling or closing holes/openings and other gaps along the door frame.

Dish machine chlorine sanitizer not at proper minimum strength. Observed dish machine's available chorine sanitizer less than 50ppm using test strips reading below minimum strength. Discussed with person in charge, chlorine sanitizer shall have a minimum strength as indicated by the manufacturer’s use directions included in the labeling. Discontinue use until dish machine is reading using test strips at proper minimum strength.

Observed buildup of slime on soda dispensing nozzles at coca cola machine. Discussed with person in charge, Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee washed and sanitized nozzles.

Observed visible daylight at back exit door next to walk in cooler with door tightly closed. Discussed with person in charge, outer openings of a food service establishment shall be protected against the entry of insects and rodents filling or closing holes/openings and other gaps along the door frame.

No person in charge designated. Upon arrival, there was no designated person in Charge. Discussed There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance. Manager arrived

Observed hand washing aids and devices (soap and paper towels) being provided at other sinks other than a handwashing sink during the inspection. observed soap and paper towel dispenser mounted at dump sink. Discussed with manager (phone call) sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.

A handwashing sink was being used for other purposes other than handwashing. Observed employee dumping used ice, soda, etc. in back hand sink. Discussed a handwashing facility may not be used for purposes other than handwashing. Pf

In-use utensil in nonpotentially hazardous food red, yellow, and white powder not stored with handle above top of food within a closed container. Discussed with employees, with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;