THE BRUNCH AT EAST ATLANTA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed waffle batter and eggs sitting in an ice bath. CA: Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods depending on the type of food being cooled placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transferring, adding ice as an ingredient; other effective methods. COS: Food employee added more ice to the food container of eggs and waffle batter.

Approved thawing methods used — Inspector Note: Observed bacon sitting in a prep sink to thaw at room temperature. CA: Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below, PF COS: Food employee ran water over thawing bacon in the prep sink.

Approved thawing methods used — Inspector Note: Observed uncooked salmon thawing in an oxygen reduced packing at room temperature when label state to remove before thawing. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Food employee removed salmon from reduced oxygen packing per label instructions

Contamination prevented during food preparation, storage, display — Inspector Note: Observed three food containers of cooking oil and a bag of potatoes sitting on the floor of the dry storage area. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: Food employee moved the three food containers of cooking oil and potatoes to a crate above 6 inches off the ground.

Wiping cloths: properly used and stored — Inspector Note: Observed food employee wiping with cloth and not storing in the sanitizer between uses. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration; and laundered daily. COS: Food employee placed wiping cloth in the sanitizing solution.

Wiping cloths: properly used and stored — Inspector Note: Observed santizing buckets sitting on the floor in the main kitchen and bar area. CA: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Food employee moved sanitizing buckets 6 inches off of the ground.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food employee stacking dishes while wet. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed a box of single use to-go containers sitting on the floor in the dry storage area. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: Food employee moved box of single-use to-go containers 6 inches off of the floor.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Observed an old inspection grade posted in the lobby for public view.

Contamination prevented during food preparation, storage, display — Inspector Note: CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Observed food containers of soybean oil, four packs of soda cans, and a pack of water bottles on the floor in the dry storage area.

Nonfood-contact surfaces clean — Inspector Note: CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed the bottom of the prep top cooler and reach-in cooler with food spillage and debris. Advised to clean.

Food separated and protected — Inspector Note: CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display. Observed raw shrimp, raw salmon, raw chicken tenders, raw chicken wings, and raw lamb stored together in an ice bath. COS: PIC provided multiple ice baths for each food container of raw food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g). A chlorine solution shall have a minimum concentration of 50 ppm and a maximum of 100 ppm. Observed the Chlorine concentration in the 3-comp sink at 200 ppm. COS: Food employee diluted the chlorine concentration in the 3-comp sink with water.

Food-contact surfaces: cleaned & sanitized — Inspector Note: CA: Equipment food-contact surfaces and utensils shall be cleaned. Observed food employee take empty food container of egg yolk and rinse in the mop sink in the main kitchen. COS: Food employee took empty food container to the 3-comp sink area to be cleaned properly.

Proper cold holding temperatures — Inspector Note: CA: Temperature control for safety food shall be maintained at 41°F (5°C) or below. Observed food containers of raw shrimp, raw salmon, raw chicken, and raw lamb in an ice bath, cold holding above 41 F in the main kitchen. COS: PIC stated that the food items were put on an ice bath an hour ago and will be using TPHC for the remaining 3 hours for each food container and moving forward. PIC provided labels for each container and complete TPHC form.