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Observed potentially hazardous / time control for safety (TCS) food cold held at greater than 41 degrees Fahrenheit. Cos: discarded cook potatoes, opened creamer and cheese. Ca: discard or move raw meat to ice bath, working cooler or freezer. Service walk in and defrost ice build up so unit will keep foods at or below 41F. Code: Cold held 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.

Observed old food stuck in the broken edges of the meat prep sink, residual food particles in both prep sinks, and a black residue in the ice machine along the walls. Ca: keep food contact surfaces clean to the sight and touch.

Observed fish draining into vegetable sink. CA: wash rinse and sanitize sink. Use according to designation sign already posted. Cos: cleaned and sanitized. Code: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Tubes from ice well not currently in use with black accumulation. CA: clean and sanitize before filling with ice. Code; Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Counter is not place to hold tcs foods without cooling media such as ice bathing. Cos: discarded room temperature 73F cheese left out from delivery. Code: ) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Observed thawed fish in original vacuum packaging from processor in reach in cooler. COS: removed from packaging. Ca: remove from packaging before storing in refrigerator. Code: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed test paper for quat sanitizer damaged - discolored showing evidence of chemical water introduction. CA: replace sanitizer for QAC (quaternary ammonia chloride). Code: Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.

Employee restroom door is observed open and missing a self closer. Patron restroom doors were also open. CA: Keep doors closed and install a self closer on the employee restroom door. Code: l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Cooked Time/Temperature Control for Safety Food (45F potatoes from yesterday covered instide 36F walk in cooler) not cooled from 135F to 41F within 6 hours. Cos: discarded. Code: 1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

Observed cartons of eggs in a box on shelf above produce. Observed potatoes not properly cooling placed horizontally next to raw chicken / vertically below raw chicken. Person in charge not performing duties and monitoring foods to determine if they were properly cooling and placed in the correct storage areas, maintained at the correct temperatures, and protected from contamination. COS: moved produce to produce shelf and discarded potatoes. Providing order of storage chart to educate staff. CA: Monitor employee activities in kitchen for food safety compliance.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Providing website to print off acknowledgment forms for each employee… www.Georgiaeh.us or www.Fultoncountyboh.com. Code: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf

Hot water missing at bar hand sink. CA: provide hot water to hand sink. Code; 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

Missing soap at bar hand sink. COS: Placed pump with soap at hand sink. Code: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Missing hot water at customer bathroom hand sinks in men’s and women’s. Provide 100 F hot water for hand washing. Code: 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf

Observed sanitizing solution exceeding the maximum concentration allowed. Observed 200+ ppm chlorine. CA: need between 25–100 ppm bleach or as manufacturer recommends. COS: remade solution. Now at 50 ppm.