American Express Centurion Lounge-ATL Conc E

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food containers wet stacked together without air drying first. CA: All containers shall be air dried prior to being stacked.

Insects, rodents, and animals not present — Inspector Note: Observed multiple flies at bar area and kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: routinely inspecting the premises for evidence of pests.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed person in charge not following monitoring of TCS foods when delivered. TCS food items were left unattended for an undetermined amount of time in back hallway. CA: PIC shall monitor receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf. COS: All TCS foods were discarded.

Hands clean and properly washed — Inspector Note: Observed food employee at bar area touch garments and then proceed to handle alcohol bottle for prep without handwashing step in between. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease prep and wash hands.

Hands clean and properly washed — Inspector Note: Observed multiple food employees at multiple bar areas hand washing for less than 20 seconds. food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds. COS: Had food employee rewash for 20 seconds with soap.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the interior surface of the ice machine in the main kitchen with a mold like-black substance. CA: All food contact surfaces shall be cleaned to sight & touch. Discussed to clean.

Proper cold holding temperatures — Inspector Note: Observed TCS foods left in temperature danger zone above 41F in hallway and counter of main kitchen. 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. COS: Food items were relocated to cooler and hallway items discarded.

Proper cooling time and temperature — Inspector Note: Observed cooked potatoes in the walk in cooler with an internal temperature of 46F with a cooling start time of 4:50am on 8/3. The initial observation time was at 10:40 am. The cooling time ended at 10:50am. The product was unable to cool to the proper time in 10min. CA: Proper cooling time/temp, TCS foods shall cool from 135F to 70F within 2 hours and 70F to 41F within 6 total hours. COS: Products were discarded.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cut melons (watermelons 4 trays) cooling tightly covered; Observed multiple trays of cheese cooling tightly covered in the Reach in Cooler. Advised PIC on cooling methods. COS- PIC uncovered trays of watermelon and cheese in RIC for proper cooling