TALK OF THE TOWN
3385 Memorial Dr, Decatur, GA 30032
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Official Inspection History
1 recorded inspectionPersonal cleanliness — Inspector Note: Observed food handler with hand and wrist jewelry while handling food. CA:Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
Nonfood-contact surfaces clean — Inspector Note: Observed food debris and dust on shelves. Observed grease buildup on counters in front service area. Observed greases build up on side of equipment and fryers. CA: CA: All food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up.
Physical facilities installed, maintained, and clean — Inspector Note: Observed stained walls and floors throughout facility. Discussed with PIC to deep clean facility.CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Proper cold holding temperatures — Inspector Note: Observed multiple TCS food cold holding above 41F in 2 door cooler. CA: (f) 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 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. See * on inspection report. Food items voluntarily discarded.
Proper hot holding temperatures — Inspector Note: Observed TCS foods hot holding under 135F, see * on inspection report. CA: (f) 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 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. COS: Items held under 2 hours reheated.