ATLANTIC BUFFET OF AUSTELL

Insects, rodents, and animals not present — Inspector Note: Observed accumulation of live German cockroaches on wall behind dishwasher in main kitchen. 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; and 4. Eliminating harborage conditions. *EHS recommends increasing pest applications or changing type of chemical applied by pest control company. Facility must also mitigate harborage conditions by maintaining areas clean, as dry as possible, floors and crevices in good repair.

Food separated and protected — Inspector Note: 1. Observed raw chicken stored above raw white fish in RIC on cook line in main kitchen. 2. Observed raw shrimp stored above raw sauce in bottom of prep top cooler 2 on cook line in main kitchen. 3. Observed raw chicken stored above guacamole sauce in bottom of prep top cooler in hibachi/taco prep area along front food service area. 4. Observed raw shrimp and raw beef stored above ready to eat sauces in RIC 1 in sushi area along front food service area. C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination. COS: Food rearranged correctly.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 3-buckets of beef soup cooling since last night (per PIC) in deep-filled containers with lids completely closed in WIC 1 in main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Soup discarded.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed knife and spatula stored in hand-wash station in sushi buffet area along front food service area. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Items removed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hot water at hand-sink along cook line in main kitchen and at dessert/salad bar hand sink along front food service buffet. 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. COS: Hot water supplied in all noted areas.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand-sink in server area 2 near restrooms in lobby. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures COS: Paper towels provided.

Food separated and protected — Inspector Note: 1. Observed raw chicken and beef stored in drawers above raw shrimp in prep top cooler 2 on cook line in main kitchen. 2. Observed raw pork stored below several containers of raw chicken in RIC on cook line in main kitchen. 3. Observed cooked white rice stored below raw beef in RIC 1 and raw beef above ready to eat crab salad in RIC 2 in sushi area along front food service area. C/A: Store ready to eat foods, fruit, and vegetables above all raw proteins. Raw beef must be stored above raw chicken to prevent cross contamination; raw chicken/poultry must be stored below all foods to prevent cross contamination. COS: Food rearranged correctly.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F throughout facility (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Shell eggs, beef soups (3), spinach, spring mix, and corn discarded; all other food out of temperature less than 1-hour per PIC. Food placed on ice and in colder units to rapid cool to 41F; see temperature section for corrective actions.