ATLANTA SUYA AND GRILL

Hot and cold water available; adequate pressure — Inspector Note: Observed no hot water available in the handwashing sink located in the kitchen. CA: The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. COS: Plumber restored the hot water in the handwashing sink.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed a light fixture above the prep table with missing light fixture shielding. CA: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food. Discussed with PIC to purchase and install a new light fixture shielding as soon as possible.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed various items stored in the handwashing sink as well as two bags hanging on the faucet. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. COS: PIC voluntarily cleared the handwashing sink.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no EPA approved disinfectant. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: PIC purchased the disinfectant.

Certified Food Protection Manager — Inspector Note: Observed no CFSM posted in public view at 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 will have it posted as soon as possible.