BEST WESTERN ATLANTA CUMBERLAND/GALLERIA HOTEL - FOOD

Approved thawing methods used — Inspector Note: Observed a gallon of 2% milk thawing in container of stagnant water in the 3-compartment sink located in the main kitchen. C/A: food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF COS: milk placed in reach-in cooler (RIC) to finish thawing

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed facility displaying inspection report from 2024 in the main dining area of the facility. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed ready to eat apples available for service without a vegetable prep sink to wash them in. C/A: At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. NOTE: discussed providing pre-washed fruit or just fruit that does not require washing before human consumption (oranges, bananas)

Certified Food Protection Manager — Inspector Note: Per food employee present the CFSM certificate on wall is for an employee who was terminated/resigned. Establishment does not have a CFSM. C/A:A food service establishment will have sixty days from the date of initial permit issuance, change of ownership permit issuance, or termination of employment of its CFSM to employ a new CFSM.

Management knowledge, responsibilities, reporting — Inspector Note: PIC was unable to provide verifiable manner of training on employee health policy. C/A- A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, COS- Employee health policy provided via email

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand cleanser at the only hand sink in the main kitchen. C/A: 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: liquid soap provided

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at the only hand sink in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels COS- paper towel placed at hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hot water under pressure at the only hand sink in the main kitchen; water temperature observed below 85F. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Response procedures for vomiting & diarrheal events — Inspector Note: PIC could not provide cleaning procedures for vomit/fecal incidents. C/A- 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 written procedures for vomit/feal via email and verified disinfectant onsite

Approved thawing methods used — Inspector Note: Observed food sitting out on countertops and in hand sinks when thawing. C/A-food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF COS- items placed in RIC for thawing

Management knowledge, responsibilities, reporting — Inspector Note: PIC was unable to provide verifiable manner of training on employee health policy. C/A- A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, COS- Employee health policy provided in person and via email

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at hand sink in main kitchen. C/A-Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels COS- paper towel placed at hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed yogurt and juice thawing in hand sink in main kitchen. C/A-A handwashing facility may not be used for purposes other than handwashing. Pf COS- yogurt and juice removed from hand sink and placed in RIC to thaw

Response procedures for vomiting & diarrheal events — Inspector Note: PIC could not provide cleaning procedures for vomit/fecal incidents. C/A- 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 written procedures for vomit/feal on site and via email, verified disinfectant

Toxic substances properly identified, stored, used — Inspector Note: Observed working container in main kitchen with green contents and another with blue contents both unlabeled. C/A- Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS- Green labeled air freshener blue labeled windex