Atlanta National Golf Club-Kitchen

Observed multiple containers with TCS, ready to eat food items held past seven days. PIC immediately discarded. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Observed various molded vegetables in the WIC. PIC discarded food. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Observed mold-like substance in the ice machine. Advised PIC to clean ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed multiple containers with TCS, ready-to-eat foods held past the seven day date mark. PIC discarded items and advised to hold TCS items for seven days, including the day it was made or opened.

Chlorine sanitizer not at proper minimum strength for manual warewashing. Upon further investigation, EHS observed that drum was no full and no replacement drum was available.

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) PIC will ensure that a new drum of sanitizer is installed at the dishwasher.

Observed that the Quats concentration was above the recommended level. The recommended concentration range is 200 - 400 ppm. Upon further investigation, EHS observed that the water temperature was 125 F.

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 contact their vendor ecolab to service the sink, so the sanitizer line has a mix of hot & cold water.

Observed a black mold like substance on the grates of the element of the walk in fridge.

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 ensure that the fridge is cleaned throughly.

Observed salsa in container with mold-like substance. CA: Advised PIC to discard of salsa. Food shall be safe, unadulterated, and honestly presented.

Observed raw food items (shrimp and beef burgers) stored over RTE food items. CA: Advised PIC to store food properly according to the code.

Observed food items in the kitchen, such as flour and seasonings, stored uncovered. CA: Advised PIC to cover food items to prevent overhead continmation.

Observed menu without asterisk correlating food items that can be served raw/undercooked to consumer advisory. CA: Advised PIC to add asterisks to the food items that can be served raw/undercooked.

Observed multiple TCS food items held past 7 days (salsa 8/30, chicken salad 9/1, salsa 9/7). CA: Advised PIC to utilize date marking system and discard items held past 7 days. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.