ATLANTA ICE HOUSE

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizing bucket without any sanitizer in the main kitchen. Sanitizer concentration was at 0ppm C/A Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); COS: Sanitizing water was changed and was tested at 100ppm

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no inspection posted in 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. COS Facility is required to display the inspection report

Food separated and protected — Inspector Note: Observed a plastic container of raw shelled eggs stored above ready to eat food such as tomatoes and cheese in the RIC in the main kitchen. C/A Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P COS: Eggs were moved at the bottom of the unit

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed facility is cooking and serving adjarian (a traditional Georgian food that contains a runny egg yolk) in the facility without a consumer advisory. C/A Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. P

Proper hot holding temperatures — Inspector Note: Observed cheese in the melting pot holding at 124*F C/A ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS Cheese was disposed of