DOUBLETREE BY HILTON ATLANTA MARIETTA - FOOD

Proper hot holding temperatures — Inspector Note: Observed breakfast potatoes being hot held in a warmer induction in the front food service buffet area at 112F. Observed eggs being hot held in a warmer induction in the front food service buffet area at 120F. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: items discarded NOTE: EHS observed that the induction warmer was not on during inspection; discussed monitoring induction warmers to ensure the stay on for the entire service if not using TPHC

Hot and cold water available; adequate pressure — Inspector Note: Observed the hand sink located by the coffee prep area in the main kitchen without cold water. C/A: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water

Insects, rodents, and animals not present — Inspector Note: Observed one live baby roach crawl out of the right most prep top cool on the service line in the main kitchen. EHS observed harborage conditions for pest (left over food at the bottom of cold holding units, and standing water). 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. NOTE: EHS discussed having pest control treat kitchen and discussed removing pest harborage conditions

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC states that facility receives a key drop from US Foods, PIC unable to provide a key drop agreement. C/A: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required NOTE: PIC states that they would like to change from having a key drop and facility plans to change food delivery service code

Certified Food Protection Manager — Inspector Note: Facility unable to provide the CFSM certificate. EHS did not observe any posted. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. NOTE: PIC stated that all CFSM certificates were in the general manager's office; and General manager could not be disturbed so CFSM were unavailable for EHS review COS: certificate provided at 10:30am by PIC

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee drinking from a metal tumbler at a prep table in the main kitchen. Observed 2 other non-disposible cups sitting on another prep table in the main kitchen. 3. Observed a disposible cup of tea stored a shelf in the reach-in cooler behind the bar among the fruit in this cooler C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: drinks removed; discussed designated areas and that drinks shall be in a disposable cup with a straw and a lid

Adequate handwashing facilities supplied & accessible — Inspector Note: Observe food employee rinse hands in the 2-compartment vegetable prep sink located in the main kitchen. C/A: . Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: employee washed hands in hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink in the main kitchen closest to the walk-in cooler not operable/ in disrepair and not able to provide hot or cold water under pressure. 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the interior portion of the ice machine located in the back hallway just outside the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Proper cold holding temperatures — Inspector Note: Observed several cold TCS foods distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control (TCS) for safety food shall be maintained at 41°F or below COS: items discarded

Proper hot holding temperatures — Inspector Note: Observed breakfast potatoes being hot held in a warmer induction in the front food service buffet area at 108F. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: items discarded

Time as a public health control: procedures and records — Inspector Note: Observed items in the front food service breakfast area that PIC stated were on Time as a public health control (TPHC) not marked to indicate they are on TPHC. PIC unable to produce written procedures for TPHC, PIC stated they "do not have written procedures" C/A: time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS: items observed not temperature discarded (shredded cheese, milk, breakfast potatoes, vanilla yogurt, cantaloupe, and honey dew) EHS emailed TPHC template and example

Proper date marking and disposition — Inspector Note: Observed several containers of food (2 pans of mashed potatoes, cream sauce, spinach and cream sauce, pulled meat) were PIC was unsure of the prep date stored in the reach-in cooler (#1) closest to the ware washing area. Observed an entire cooling rack of food (several pans of cooked chicken, sweet potatoes, corn, and tomato sauce) with a prep date of 11/15 (per PIC) not date marked. C/A:refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: items discarded