Atlanta Athletic Club Grill Kitchen

Approved thawing methods used — Inspector Note: Observed raw ROP tuna thawing in its reduced oxygen packaging in the cooler. COS: PIC discarded the tuna and will ensure all ROP fish is removed from its packaging before thawing. 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.

Proper cold holding temperatures — Inspector Note: Observed the reach-in cooler and prep-top cooler holding TCS foods above 41°F. COS: PIC discarded all affected ready-to-eat TCS foods and relocated the remaining TCS foods to a properly functioning cooler. 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