3242 PEACHTREE RD ATLANTA, GA 30305
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black and pink build-up in the interior of the ice machine. CA: Advised PIC food contact surfaces should be cleaned to sight and touch.
Routine
Routine
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed failure to post CFSM certificate Food Safety Manager Certification Advised PIC to post certificate for the public to view. PIC made copy of certificate and posted.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed food debris on gasket of RIC Nonfood-Contact Surfaces All items should be clean to sight and touch
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed food debris inside RIC/RIF in main kitchen Nonfood-Contact Surfaces All items should be clean to sight and touch
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed food debris along base board of main kitchen Cleaning All items should be cleaned often to avoid infestation
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed Skim milk and 2% milk and yogurt at front service area being held over 41 deg F Code: 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 COS :PIC discarded milk.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Failure to provide paper towels at hand washing sinks: Code: with:
Individual, disposable towels; Pf
A continuous towel system that supplies the user with a clean towel; Pf
A heated-air hand drying device; Pf or
A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Cos: PIC provided paper towels at each hand sink
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths being stored outside of sanitzer buckets at front serivcie area. Code: Cloths in-use for wiping counters and other equipment surfaces shall be:
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: PIC placed cloths inside of sani buckets.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed debris build up on surfaces and inside of the reach-in coolers and food built inside the oven and microwave. Code: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: Advised PIC to clean all units and ovens
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed personal items being stored on top of counter where food is prepared Code: 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. COS: PIC removed bottles.