HYATT REGENCY ATLANTA PERIMETER VILLA CHRISTINA

Personal cleanliness — Inspector Note: Hair Restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed employee preparing food for customer service with no hair restraint. COS: Food worker obtained hair restraint, washed hands and donned new gloves.

Personal cleanliness — Inspector Note: 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. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. COS: Food worker removed jewelry , washed hands and donned new gloves.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Displaying of the Inspection Report. 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. Upon arrival, observed the current inspection report was not displayed. Advised to post for public view.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Observed tiles missing on floor in dishwasher area, observed a build up of grease on floor behind cooking equipment in main kitchen and observed leak dripping from ceiling into mop bucket in main kitchen and additionally observed missing celling tiles in liquor storage room in basement. PIC was advised to have areas cleaned and repaired and to send pictures to inspector via email by 1/13/26.

Proper cold holding temperatures — Inspector Note: 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. Observed Time/ Temperature control for Safety foods (TCS) held at 41F or below in walk in cooler and 2 door Reach in Cooler in main kitchen. See asterisks in temperature log. Corrected-on-Site: PIC discarded all food items. (Assorted cheeses, yogurt, milk , liquid pasteurized eggs, liquid white eggs, mascarpone and sour cream. PIC was advised to do not store TCS foods in either refrigerated units until repaired.