GRANT CENTRAL EAST
1279 Glenwood Ave, Atlanta, GA 30316
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Official Inspection History
2 recorded inspectionsNonfood-contact surfaces clean — Inspector Note: Observed water and food spillage and debris sitting at the bottom of prep top cooler 2 in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Adequate ventilation and lighting; designated areas used — Inspector Note: Observed food employees' electronic devices sitting on the countertops in the main kitchen. CA: Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.
Proper date marking and disposition — Inspector Note: Observed a food container of cut lettuce stored under the prep top cooler without a label or date marking. CA: A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf COS: Food employee added a label to the food container of lettuce stored under the prep top cooler with the prep date of 4/20
Food stored covered — Inspector Note: CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. Observed food containers of lettuce, ham, pineapples, jalapenos, and tomato sauce held in the prep top coolers without any lids or coverings. COS: PIC provided lids for each food container in the prep top coolers.
Proper hot holding temperatures — Inspector Note: 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 or 135°F (57°C) or above. Observed tomato sauce and meatballs below 135 F in the bain-marie unit in the main kitchen. COS: PIC increased the temperature for the bain-marie unit.