ATL DELI CHEN

Approved thawing methods used — Inspector Note: Observed raw shrimp thawing in stagnant water. COS shrimp was removed from water and placed inside ice bath. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: -At a water temperature of 70°F (21°C) or below, -With sufficient water velocity to agitate and float off loose particles in an overflow PF, and -For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

Personal cleanliness — Inspector Note: Observed two food handling employees, preparing food without hair restraints. COS both employees placed on hats. 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.

Nonfood-contact surfaces clean — Inspector Note: Observed exterior of reach in freezer unclean to sight and touch.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed uncovered trash receptacles inside patron and employee restrooms. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee cellphone stored on prep table. COS phone was removed.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed raw shrimp being prepped at the produce sink. COS shrimp was removed from produce sink. Sink was cleaned and sanitized with chlorine based sanitizer.