Atlanta Utility Works

Hand wash sink lacking paper towels at the sinks inside the restroom.

COS: Manager placed some paper towels and hand sink inside restrooms. Advised Certified food safety manager that the establishment shall provide paper towel or another means of exiting the restroom without touching the restroom doors handles. Must have in place by next inspection. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

Observed several dented cans.

CA: Advise manager and employee to discard all dented cans with 24 hours.

511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf

Observed potentially hazardous food (mayonnaise, Dijon Sauce, Salad dressing and etc.) cold held at greater than 41 degrees Fahrenheit. All labeled to keep refrigerated or refrigerate after opening.

COS: All discarded

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 No handwashing sign provided at the handsink inside the kitchen and at bar. used by food employees.

CA: This is a repeat violation. Advised manager to post a hand washing sign at both sinks within 24 hours.

511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Single use articles (plates and bowls) are not being stored (hallway) not being stored in the original protective package or are not being stored by using other means that afford protection from contamination until they are used.

CA: Advised manager to discard the open plates and bowls in the hallway/dry storage area.

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. 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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed soiled reach-in cooler gaskets.

COS: Employee cleaned the prep top cooler door gaskets.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed TCS ( time control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed two coolers keeping TCS food at 46°F. CA. Discard all TCS food inside of both & use coolers only if using ice bath. COS. Discarded cheese , sliced tomatoes,chicken salad, potato salad and deli meat. 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.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. Ca. Post inspection and easily viewable area.

The permit is not posted in a location in the food service establishment that is conspicuous to the consumers.. Post permit and easily viewable area.

No handwashing sign provided at a handsink used by food employees. COS: Emailing hand wash sign. Ca: post at each hand sink. Code: d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Bar area(s) appear to be post permitting. Ca: Department will invoice owner for permit fee.

Observed ice sitting on top of ice machine without clean surface underneath. CA: place scoop on clean pan COS: goop washed rinsed sanitize then placed in a clean container.

Observe packages of canned drinks on the floor of bar and observed, not inverted underneath prep table where crumbs were observed. Ca: wash, rinse and sanitize the plates and the area where the place will be stored before seeing them back in that area. Suggest adding a physical barrier to ensure crumbs do not splatter on the dishes that are in storage.code: e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. 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. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. New Violation. Correct By: 05/21/2025

Observed expanded menu beyond the hotdog only menu when permitted. Facility now needs a food prep sink for the washing, whole fruit, vegetables, etc..code: Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1

Observed dumpster doors open to container. Close when not actively dumping refuse. code: (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and
2. With tight-fitting lids or doors if kept outside the food service establishment.

Facility appears to have added a bar without review. Area around hand washing is not complete. The wall must be installed and must be easily cleanable. The back wall is natural stone and water which has started to produce dust. This area must also be easily cleanable, thus must be properly sealed, or covered with plexiglass. Ca: Provide written plan for how this area will be corrected and a timetable that will be agreed-upon between ownership and health department. At that time acceptability of the vaulted ceilings and absence of coved base will also be addressed.ed. New Violation. Correct By: 05/30/2025