THE PHOENIX AT BRASELTON

Various TCS food items were observed with expired Date markings in the Walk in cooler and reach in cooler units.
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. Note: All TCS food items with expired date markings were voluntarily discarded during the inspection.

Bleach Sanitizer at (3) compartment sink and in a sanitzer bucket were both observed to be more than 100ppm when measured with a chemical test kit. 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Note. Both solutions were discarded, and a new solution that measured between 50 - 100ppm of chlorine was prepared.

Observed reduced oxygen fish (raw salmon) completely thawed while still in ROP environment in cooler drawes under the grill and walk in cooler unit. 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. Corrective Actions: PIC immediately instructed a food employee to cut open the ROP fish. PIC informed employees on proper procedure to thaw ROP fish per GA Food Code.

Observed accumulation of mold-like debris on interior surfaces of ice machine in server area and ice machine in bar area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated both ice machines will be drained and washed, rinsed, and sanitized at COB. PIC to implement increased frequency of cleaning for ice machines.

Observed reduced oxygen fish (raw salmon) completely thawed while still in ROP environment in cooler drawes under the grill. 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. Corrective Actions: PIC immediately instructed a food employee to cut open the ROP fish. PIC informed employees on proper procedure to thaw ROP fish per GA Food Code.

Observed food employee actively prepping food with a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: PIC immediately instructed food employee to remove the watch and wash their hands before returning to work.

Observed food employee actively prepping food without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrective Actions: PIC immediately instructed food employee to put on a hair restraint before returning to work.