Atria North Point

Observed multiple food items in Walk In Cooler above 41 F. Salmon 44F, chicken 43F, beef 44F.observed reach in cooler with dairy at 44F.PIC placed items on ice for food items temping above 41 F. PIC Advised to ensure we are storing TCS foods at 41 or below.

Observed sanitizer buckets did not have enough concentration of sanitizer in it. PIC manually filled sani buckets with the sanitizer.Advised PIC to check sanitizer levels everyday when filling the sani buckets.

Observed employee food, water and drinks stored in buffet area above the microwave. PIC advised to separate employee food from customer food.

Observed cooked beef reheating for hot holding cooked beef would not reach hot holding time requirement of 165 F. Beef was pulled at 930 am for reheating process, at 11:21am beef was 136 F. 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) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours.

Observed multiple food items in Walk In Cooler above 41 F with prep date of 1/21/2026. PIC discarded food items temping above 41 F. PIC Advised to ensure we are storing TCS foods at 41 or below.

Observed Heavily scored cutting boards on prep line. PIC advised to replace with new cutting board..

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed multiple employee items being stored throughout kitchen with food and food product. All personal items must be stored separate from food. COS: Items were removed immediately..

Observed multiple TCS food temperatures above 41 F in the Walk in fridge dated 04/15. See temp logs for readings

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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC will discarded any TCS items that were prepared more than 2 hours ago.

Observed Heavily scored cutting boards on the steam table and a prep fridge.

Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

PIC will either have these cutting boards resurfaced or replaced.