AC HOTEL ATLANTA PERIMETER - KITCHEN

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed dish machine, not reaching the required final rinse temperature of 180 Fahrenheit during the time of inspection CA: (y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines. (z) Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks. (aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: 1. In each wash and rinse tank; Pf and 2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf (bb) Manual Warewashing Equipment, Heaters and Baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be: 1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); Pf and 2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. Pf Advised PIC to discontinue use of dish machine until it is repaired and able to consistently reach the required final temperature. Use the three compartment sink for proper wash, rinse and sanitization until corrected.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed 2025 food permit fees not paid. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Notice of violation was provided and sent via email. Advised the PIC to submit payment by the date indicated on the NOV.

Certified Food Protection Manager — Inspector Note: Observed the Certified Food Safety Manager certificate was not posted in public view at the time of inspection. CA: . The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. PIC provided copy and posted it for public view

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee health reporting agreement was available or observed at the time of inspection. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Provided copies of the employee health reporting agreement in English and Spanish via email. Advised PIC that all active employees must read and sign the agreement within 10 calendar days.

Food separated and protected — Inspector Note: Observed raw ground beef stored next to ready-to-eat sauces beneath the prep-top cooler. Observed raw eggs stored next to grapes in the walk-in cooler. CA: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 (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: Employee immediately rearranged food items to ensure proper separation of raw and ready-to-eat foods. “Just Store It” guidance sent via email.