Burger Theory - Holiday Inn

Observed multiple TCS food items in the walk in cooler cold held above 41F. Items in the walk in cooler that were prepped the day before were discarded. The connected walk in freezer door will be let propped open to keep items in the walk in cooler cool until repairs can be made. PIC will email a copy of the plan of action and completed service report for the walk in cooler by 02/27/2026.

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 the dishmachines sanitizer did not meet the required chlorine concentration of 50-100 ppm. PIC was advised to prime the dish machine. After the dishwasher was primed, the chlorine sanitizer was observed at 50 ppm.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (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)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

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

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Lettuce and tomatoes not covered in the reach in cooler. PIC corrected on site by covering TCS foods. Also observed broken wires on deep fryer baskets.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

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.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed a leak coming from the condenser in the walk in cooler. A bucket is being used to catch the water. Also observed water splashing on the floor below the meat sink due to the grate lacking an opening on the floor drain.

Observed the formica in bad repair below the hot water storage area.

Observed a reach in cooler that was out of order contained mold like accumulation. PIC will have the cooler removed by 2/27/26. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed no hand soap at the hand sink in the bar area.

Observed no hand drying provisions at the hand sink in the bar area.

Observed mold like substances in the bar ice bin and soda gun nozzle. Observed deep cuts on the cutting board. Please have cutting boards replaced.

Observed chlorine sanitizer concentration for the dish machine at 0ppm.

Observed boxes of oil stored directly on the floor in the storage room. PIC corrected on site.

Observed low hot water pressure for the back hand sink.

Observed floor drain cover in need of repair or removal due to water from the meat prep sink pipe causing water to splash onto the floors.

Observed dust build up on the ceiling tiles in the hallway by the dry storage room.

Observed food containers stored stacked and wet nesting.

Observed plates and silverware not stored inverted or covered to protect against potential contamination.

Observed multiple keg coolers in the bar not working.

Splash guard must be installed for the hand sink directly next to the veggie and fruit sink as well as in between the meat prep sink and the 3-compartment sink.

Observed no test strips provided for Quat or chlorine sanitizers

Observed blueberries in the walk in cooler and reach in cooler with mold growth. Manager discarded blueberries.

Observed mold like substance on the interior surface of the ice machine. Observed soda gun nozzle in the bar area observed to have mold-like substance on the interior surface. The soda gun holder also contained mold like substances. Observed food debris inside of food pans underneath the prep table in the main kitchen. Observed dirty plates stored with cleaned plates on the shelves next to the dry storage area.

Observed fruit flies throughout the kitchen and bar. Live fruit flies were also observed in the dump sink drain with a plastic cup lid covering the drain to keep the fruit flies from coming out

Observed dead fruit lies in the dump sink in the bar area.

Observed beer line disposing wastewater into a bucket inside of the beer cooler in the bar area. Lines must be directly connected to a floor drain for proper disposal. Observed water leaking from the walk in cooler fans onto the floor and into box of liquid egg cartons.

Previous inspection report not posted.

Observed ice scoops not stored in an ice scoop holder and exposed to contamination while being stored on top of the ice machine. Observed food scoop handles stored completely inside of western seasoning.

Observed food dishes stacked and wet nesting. Observed towels being used to catch water from the food dishes. Team member removed the towels. Observed plates near the dry storage not stored inverted as well as to go plates in the main kitchen.

Splash guard must be installed for the hand sink directly next to the veggie and fruit sink.

Observed three (3) dead gnats inside of powdered sugar in the dry storage area. PIC discarded all powdered sugar.

Observed can opener with debris, especially around the blade. Observed mold like substance inside of soda gun holder in the bar area.

Observed live gnats in the main kitchen and dry storage area. Please have a professional pest control company to conduct weekly pest treatment for gnats, fruit flies, and drain flies for 30 days. Email pest control invoices and summaries to keundra.golden@dph.ga.gov.

Observed food debris in the reach in cooler in front of the grills and at the bottom of the warmer cabinet. Observed food debris underneath the grills and above the grill reach in coolers.

Can opener contain debris and metal shavings.

Thermometors not provided in the walk in and reach in coolers

Fryer basket wires broken

Plates not properly inverted.

Reach in cooler gaskets in bad repair Microwave door handle missing. Cabinet doors in the continental breakfast service area observed in bad repair.

Ceiling tile missing above the walk in cooler. Ceiling tile also stained in some areas.

Observed multiple TCS food items in the reach in cooler and walk in cooler cold held above 41F. Food items in the reach in cooler were discarded. Items in the walk in cooler that were prepped the day before were discarded. The connected walk in freezer door will be left propped open to keep items in the walk in cooler cool until repairs can be made.

Previous inspection score not posted.

Food service permit not posted.

Observed can opener in need of cleaning.

Observed fryer baskets in disrepair.

Observed food debris inside of the prep top cooler door.

Observed acoustic ceiling tiles in the main kitchen towards the back door. All surfaces must be cleanable and made of non-absorbent materials. Observed missing ceiling tile in the main kitchen.

Air conditioning vents in the main kitchen with rust build up was observed.

Observed no certified safety manager certification in establishment.

Observed food debris in the hand sink. PIC corrected on-site.

Observed sour cream, salsa, and French toast batter held past their discard date. PIC discarded items.

Observed raw salmon thawing in standing water.

Previous inspection report not posted.

Microwave needs immediate cleaning attention.

TCS foods stored in walk in cooler found out of temperature (greater than 41F).

Walk in cooler not providing cold holding temperatures that keeps foods at 41F or below.

RTE foods stored on the countertop expired and stale; food not honestly presented and does not appear wholesome.

TCS foods found out of temperature (greater than 41F). COS: PIC discarded out of temperature food products.

There were no paper towels located in any of the employee hand sinks paper towel holders.

TCS food prepared and held over 24 hours in the establishment after the discard date; foods not being discarded within date marked limits and multiple food items prepared on the premises without any date marking labels.

Reach in coolers are not providing cold holding temperatures that can hold foods 41F and below.

Personal employee items stored on the countertop/prep station