ATLANTA MARRIOTT CENTURY CENTER

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the prep top cooler next to the steam well in the main kitchen unable to hold TCS food items at 41*F or below measuring 44*F ambient. CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. CA: Follow-up shall be provided via email , Provided business card

Nonfood-contact surfaces clean — Inspector Note: Observed all cooler gaskets unclean with debris build up. Observed chef base coolers unclean with food debris on the bottom. Observed the fan inside walk-in cooler unclean with heavy debris and dust build up. Observed under the grill unclean with heavy debris build up. Advised to have deep cleaned and increase the cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed the green rack inside the walk-in cooler with a white/black debris build-up. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towel stored at the hand sink behind the bar. CA: Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Dispenser refilled

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink behind the bar with wiping clothes and 2 spray bottles stored in the basin. COS: All items were removed and hand sink was sanitized. Advised PIC hand sink shall remain free and clear at all times. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Food separated and protected — Inspector Note: Observed raw beef stored directly above cooked chicken inside the chef base reach-in cooler . Observed cooked chicken stored directly next to raw shrimp and raw beef in the chef base under grill. COS: Cooked chicken was discarded, Raw beef was moved to the bottom shelf and raw shrimp was moved to the top shelf at chef base. C/A: 11-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the microwave at the Starbucks unclean with debris in direct contact with TCS foods. COS: Microwave was cleaned and sanitized while inspectors were onsite. C/A:11-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the side table can opener stored as clean with food debris along the metal portion that pierces the can. CA: Advised PIC . Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC washed and sanitized

Proper cold holding temperatures — Inspector Note: Observed multiple time and temperature control safety (TCS) foods cold holding at temperatures above 41F (see temperature log). CA: Advised PIC Time/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. COS: PIC discarded food items during time of inspection