Smorgasburg Atlanta: First Batch Artisan

Observed no test strips to test the sanitizer concentration. COS- test strips were provided.511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Observed black beans holding below 135 F on a steam table. Cos- black beans were reheated as they weren’t brought long before the inspection. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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