PLAZA FIESTA /SHARON'S DINER
4166 Buford Hwy, Atlanta, GA 30345
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Official Inspection History
8 recorded inspectionsSewage and waste water properly disposed — Inspector Note: Sewage, Other Liquid Waste, and Rainwater.(a) Mobile Holding Tank, Capacity and Drainage. A sewage holding tank on a mobile food service unit shall be: 1. Sized 15 percent larger in capacity than the water supply tank; and in good repair . At the time of inspection wastewater tank was observed at capacity and liquid waste was observed leaking directly onto floor under food trailer. Corrected on Site. Person in Charge voluntarily closed the establishment and waste water was drained into an appropriate receptacle to be disposed and was authorized to re-open,
Proper cold holding temperatures — Inspector Note: Observed TCS foods cold-holding above 41F in reach in cooler. See * in temp log. COS: PIC moved foods to reach in freezer. Food temps checked between 33F-28F around 11:30am. CA: 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
Personal cleanliness — Inspector Note: Food handler observed with arm jewelry while engaged in operating the grill with food. CA:(g) 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. COS- arm jewelry removed.
Proper hot holding temperatures — Inspector Note: Observed cheese sauce and chili hot holding on the grill below 135F. 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. P COS- products reheated to over 165F.