ATL FUSION BBQ

Personal cleanliness — Inspector Note: Observed employee handling/preparing food weaaring watch and braclet on wrist in main kitchen. C/A: 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.

Personal cleanliness — Inspector Note: Observed several employees preparing/handling food in main kitchen without hair restraints in main kitchen. 2. Observed employee preparing/handling food with beard longer than 1/2 inch in main kitchen. C/A: 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.

Wiping cloths: properly used and stored — Inspector Note: Observed several wet wiping cloths stored on prep tables throughout main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Wiping cloths placed in sanitizer bucket.

Insects, rodents, and animals not present — Inspector Note: Observed exit door in main kitchen prep area left open allowing potential entry of pests. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. COS: Door closed.

Insects, rodents, and animals not present — Inspector Note: Observed many flies throughout main kitchen of facility. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Food stored covered — Inspector Note: Observed container of BBQ sauce on shelf above stove and several food items on steamtable (greens, beans, sauces, etc.) stored uncovered exposed to overhead contamination in main kitchen. C/A: Unless actively cooling, all food must be stored covered. COS: All food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink and black slime inside ice machine in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Ice discarded, machine cleaned and sanitized.

Personal cleanliness — Inspector Note: Observed employee preparing food with unrestrained long hair in main kitchen. C/A: 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. COS: Employee put on hat.

Toxic substances properly identified, stored, used — Inspector Note: Observed spray bottle of soap stored above steamtable and bucket of QAC sanitizer stored directly beside steamtable and above equipment in main kitchen. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware-washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Spray bottle and sanitizer bucket stored properly.