ATL Pakka Local

Observed an employee touch ready to eat food with his bare hands. PIC discarded the food.

Observed no sanitizer in the third section of the 3 comp sink. PIC had an employee set up the the sink proper.

Observed two heavily scored cutting boards on the fridges for the grill prep line. CA. - PIC will either discard and replace them or refurbish them.

Observed no label for any of the seasonings in the kitchen. CA. - PIC will ensure that all seasonings and dry ingredients are labeled.

Observed but build up on the food in the walk in freezer. CA - PIC will ensure food is moved from underneath ac unit.

Displayed food were open for client. Need to cover food when in display

Observed improper labeling of food item

Observed dirty can opener

Improper use of wiping cloth, not kept in sanitizing bucket

Observed individually used utensil were unwrapped

Observed dirty are filter vent in Walkin cooler and ceiling of the cooler dirty

Observed a black mold like substance on the baffle of the ice machine in the 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 will discard the ice and have the machine cleaned and sanitized before its next use.

Observe sanitizer concentrations below the recommended ranges for the respectively chemicals below.

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) 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P PIC will hand mix bleach until a vendor can come out and service the sink and dishwasher.

Observed several food items that were stored on the ground.

1. Except 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 and his employees moved everything off of the ground.

Observed a gap underneath the back door of the facilty.

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. PIC will repairs rendered on the door to fix the gap so no visible daylight can be seen.

Observed several walls covered with food debris and heavy grease build up on the panels of the hood.

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

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf PIC will have the facility undergo a deep cleaning.