Hilton Alpharetta Atlanta- Main Kitchen

Observed reduced oxygen packaging machine in kitchen. PIC stated that they use it for wrapping meats. Establishment does not have variance. CA: Advised PIC to obtain variance through health authority. 511-6-1.04(6)(j) - Variance Requirement (Pf) (j) Variance Requirement. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: Pf

1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf

2. Curing food; Pf

3. Using food additives or adding components such as vinegar: Pf

(i) As a method of food preservation rather than as a method of flavor enhancement, Pf or

(ii) To render a food so that it is not time/temperature control for safety food; Pf

4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf

5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; Pf

Observed shrimp stored behind tomatoes in a pull out reach-in cooler and raw lamb stored above guacamole in the walk-in cooler. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (III) Preparing each type of food at different times or in separate areas; (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Relocate items.

Observed moderate build up on the can opener blade. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; (iv) Before using or storing a food temperature measuring device; and (v) At any time during the operation when contamination may have occurred. Clean can opener blade.

Observed several products such as water, oil, and blue cheese stored without a label indicating the common name of the product. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label products.

Observed scoops stored in the rice and flour with the handle touching the product. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Relocate scoops.

Observed several containers and bowls stored in an not-inverted manner along the main cook line. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Invert containers and bowls.

Observed an employee's drink stored on the prep line with food. 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. Relocate employee's items.