Slang 'N Platez ATL LLC

Observed facility did not have written procedures for the cleanup of nausea or diarrheal events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS: Provided PIC with DPH cleanup procedures as there was bleach on site.

Observed plastic tubs sitting in handwashing sink blocking its use at the time of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. COS: PIC moved the tubs.

Observed no soap at the handwashing sink in the kitchen at the time of inspection. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC placed soap at the sink.

Observed no paper towels at the handwashing sinks in the kitchen and bathroom at the time of inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a hand drying provision. COS: PIC placed paper towels at each sink.

Observed raw chicken thawing in tub of water in prep sink. Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less, completely submerged under running water, as part of a cooking process, or another method allowed under rule .04(6)(c). COS: PIC turned the cool water on.

Observed the facility did not have test strips for sanitizing solutions at the time of inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed raw whiting filets and salmon thawing in tubs of water next to prep sink. Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less, completely submerged under running water, as part of a cooking process, or another method allowed under rule .04(6)(c). COS: PIC placed the fish under refrigeration.

Observed the facility did not have test strips for sanitizing solutions at the time of inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.