Pruitt Place: Sandy Springs

Observed floor inside main kitchen with excessive food debris on it. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. CA: PIC stated a company in coming in to deep clean the floor throughout kitchen.

Observed excessive backsplash on walls near main serving table. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CA: EHS advised PIC to clean the area thoroughly.

Observed icicles on the gasket and condenser of walk in freezer. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have freezer repaired.

Observed chlorine dish machine at 0ppm. CA/COS: Advised PIC to utilize three compartment sink until dish machine can properly sanitize. PIC called EcoLab to have dish machine serviced. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

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)