Atlanta Athletic Club (Kitchen)

Food properly labeled; original container — Inspector Note: Observed food items, including oil, water, and panko, removed from their original containers without proper labels. COS: PIC created label for all. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Food properly labeled; original container — Inspector Note: Observed two expired containers of milk stored in the main kitchen cooler. COS: PIC discarded the expired milk.

Approved thawing methods used — Inspector Note: Observed raw ROP tuna thawing in its original reduced oxygen packaging in the cooler. COS: PIC discarded the tuna and will ensure ROP tuna is removed from its packaging prior to thawing. 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. 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: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple plastic and metal pans wet stacked in the clean dish rack. COS: PIC rearranged the pans to allow for proper air drying. 10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.