Mansion At Alpharetta

Observed raw shelled eggs stored above ready to eat food in RIC across from the cook line. CA PIC moved foods so that they are stored in the correct, descending order so as to prevent cross contamination.

Observed milk and cut melons left on the counter at 66-67F. PIC discarded items, and told to hold all TCS, ready to eat food items at 41 F or below.

When asked how unpasteurized raw shelled eggs are served, the PIC stated he will cook them to order- over easy, over medium, sunny side up. PIC made aware that he cannot serve unpasteurized eggs in a raw, ready to eat state.

Observed frozen salmon thawing in reduced oxygen packaging, with the label stating it should not be thawed in ROP. PIC removed salmon from packaging to thaw in a cooler at 41F or below.

Observed raw salmon, hot dogs, and deviled eggs stored uncovered. PIC covered all items.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination

Observed two employees prepping food with no hair restraints. Both employees restrained hair.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. 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 employee food stored over customer food in the RIC in the satellite kitchen. PIC discarded items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.