Atlanta Fish Market

Observed not most recent inspection report posted in restaurant. CA: Advised PIC most current inspection shall be posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed TCS foods stored in the WIC and RIC's with internal temps above 41F. (CA)Advised the PIC that TCS foods must be kept at 41F or lower. 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

Observed employee eating a fruit in the main kitchen. CA advised PIC that employee can only eat in a designated employee area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed build up on can opener in main kitchen. CA advised PIC that food contact surfaces need to cleaned regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed food items on the floor in the WIC. CA advised PIC that ll food items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Observed several food items stored in the RIC’s in the main kitchen and sushi lounge without proper coverings. CA: Advised PIC to have all food items shall be stored covered.

Observed inspection report from 2/2025 posted in restaurant. CA: Advised PIC most current inspection shall be posted.

Observed multiple ceiling tiles missing , observed walls unclean with black buildup in the dish area, observed dust around walls in the dish area, observed broken cove basing. CA- all physical facilities shall be cleaned and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS foods stored in the WIC and RIC's with internal temps above 41F. (CA)Advised the PIC that TCS foods must be kept at 41F or lower. 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

Observed build-up in the top of the ice machine. (CA) Advised the PIC to clean the ice machine. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed ice dumped in the hand sink. COS- PIC was told that employees cannot dump in hand sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed multiple employees preparing food with jewelry on. COS- jewelry was removed from wrist. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed the ambient temperature of the WIC at 50 degrees. Observed the ambient temperature in a RIC at 50 degrees. Observed food in a pastry RIC above 41 degrees. COS- food was removed. CA- WIC and coolers shall be repaired. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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

Observed black buildup along the walls, and top flaps of the ice machine. CA- PIC asked to burn the ice and have ice machine cleaned. I will come back tomorrow to recheck ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed dishes being washed inside the bar dish machine but the concentration of the sanitizer at 0ppm. COS- dishes were taken to main kitchen dish machine to be rewashed and ecolab was called to repair machine. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed large gaps at the back door of the facility. Observed the fan in the back above the door not in good repair. CA- outer openings shall be protected. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Observed cutting boards with gashes and stains. CA- cutting boards shall be replaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. 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 a high temperature dish machine and no irreversible temperature indicator. CA- a temperature indicator shall be provided for the dish machine. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. 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 the WIC fans and fans in the pastry cooler unclean with dust buildup. CA- fans shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple ceiling tiles missing , observed walls unclean with black buildup in the dish area, observed dust around walls in the dish area, observed broken cove basing. CA- all physical facilities shall be cleaned and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed a black mold like substance inside the bin of the ice machine in the middle of the main kitchen. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold PIC had the ice dumped and the machine cleaned a sanitized.

Observed plastic containers left in the working containers of in-house sauces in multiple areas in the facility.

1. Single-service and single-use articles may not be reused.

PIC removed them from the containers.

Observed that the gauges on the dishwasher in the kitchen were not moving as the machine cycled from washing and sanitizing.

A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water:

1. In each wash and rinse tank; Pf and

2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf

PIC contacted their vendor to service the dishwasher.

Observed broken and cracked floor tiles in multiple areas of the facilities. EHS also observed a visible gap underneath the door of the first WIC. All physical facilities shall be maintained in good repair. PIC will contact their vendor to repair these floor tiles.

Observed black mold on the back panel of the ice machine. Observed black mold buildup in two soda guns at the bar. Equipment food-contact surfaces and utensils shall be cleaned: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles. PIC will have the soda guns and ice machine cleaned.

Observed sticker and sticker residue on food containers being stored cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will have residue removed and containers re-cleaned.

Observed cardboard containers of cooking oil being stored directly on the floor. xcept as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC had cooking oil relocated.

Observed employee restroom in need of cleaning. Toilet paper rolls and toilet paper left on the floor and stained buildup underneath the toilet. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. PIC will have the toilet facilities cleaned.

Observed outside dumpster with missing top lids. Inside the food service establishment if the receptacles and units: With tight-fitting lids or doors if kept outside the food service establishment. PIC will have new lids installed.

Observed multiple floor tiles in disrepair in the main kitchen, dining areas, and walk in coolers. All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have the floors repaired and have the physical facilities cleaned.

Observed scoops with handles being stored directly in flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: .In food that is not time/temperature control for safety food 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. PIC had scoop removed and placed with handle outside of flour.

Observed cardboard containers of single service items being stored directly on the floor. 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. PIC will have containers placed 6 inches above the floor.

Observed multiple food containers and lids with cracks, chips or sharp edges. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf. PIC will have containers discarded and purchase new containers.

Observed a WIC being held at a temperature above 41F (50F). Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. PIC had TCS food items prepared today relocated to a WIC within temperature.

Observed several cutting boards with excessive scoring and food buildup. 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 have cutting boards replaced.

Observed walk in cooler doors in disrepair and duct taped. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC will have doors replaced.

Observed heavy buildup of dust on all the vents in all the walk in coolers and freezer. Observed rust and corrosion buildup on the shelves in the dry storage, walk in coolers, walk in freezer, and the main kitchen areas. Observed food buildup on cooking equipment in the main kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have the equipment cleaned.