ATLANTA MARRIOTT NORTHWEST - FOOD

Food properly labeled; original container — Inspector Note: Observed, in grill prep area, containers of seasonings and spices not labeled with the common name. C/A:Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC informed employee to label seasonings and spices with name of container they came from.

Food properly labeled; original container — Inspector Note: Observed, in main kitchen 2 door reach in cooler, a container of whole milk that expired 5/3 that was in use. C/A: Prepackaged milk that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: PIC discarded milk.

In-use utensils: properly stored — Inspector Note: Observed, in grill prep area, a container of in-use utensils in water at a temperature of 78°F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency of 4 hours. COS: PIC placed utensils in warewashing area.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed, in bar area, handwashing sink blocked by trays and no access to handwashing sink. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC moved trays. Handwashing sink accessible.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed, in main kitchen, two handwashing sinks water temperature below 85ºF. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. COS: Maintenance restarted water heater. Water temperature above 85ºF.

Plumbing installed; proper backflow devices — Inspector Note: Observed water leaking from the pipes of the 3-compartment sink (designated vegetable prep sink), there was also what appeared to be a clear tape wrapped around the pipes. C/A: A plumbing system shall be repaired according to law; P and maintained in good repair. NOTE: PIC informed their engineering staff of leak during inspection.

Food stored covered — Inspector Note: Observed a tray of cooked zucchini and 2 pans on mash potatoes stored uncovered in the produce Walk-in Cool (WIC) located next to the 3-compartment sink. Observed several items (diced ham & cut cherry tomatoes) stored uncovered in the pull out grill drawers in the main kitchen. C/A: unless cooling and protected from overhead contamination food shall be stored covered. COS: items covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed fruit flies coming out of the beer beverage dispenser nozzles located behind the bar in main kitchen area. EHS also observed fruit flies landing on beer beverage nozzles. 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. Facility is to clean and service beer nozzles and have the cleaning be verified by the health authority before they can be used to serve the public. EHS set a correct by date for 9/8/25.

Proper cooking time and temperatures — Inspector Note: Observed partially cooked chicken inside the meat walk in cooler located in the dry storage area. PIC stated that they partially cook chicken (non-continuous cooking) for all banquet evets. C/A: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature for a time as specified under subsection (5)(a)1-3 of this Rule; P 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food as specified in 2 of this subsection if not either hot held as specified in subsection (6)(f) of this Rule, served immediately, or held using time as a public health control as specified in subsection (6)(i) of this Rule after complete cooking; P and 6. Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule. Pf Facility must prepare non-Continuous cooking procedures and send them to the health authority to approve. Facility shall send written procedures no later than 9/12/25.

Proper cold holding temperatures — Inspector Note: Observed several container of alfredo sauced, prepared 9/4 held above 41F in the walk-in cooler near the 3-compartment sink (designated as the vegetable prep sink). Observed a container of french toast batter (contains eggs and cream) on the counter at 70F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: alfredo sauce discarded, french toast batter allowed to be placed on time as a public health control as PIC stated it had only been on the counter for "10 minutes".