Atlanta Marriott Marquis - High Velocity

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked wet at the time of the inspection. COS- dishes were unstacked to allow air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (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.

Nonfood-contact surfaces clean — Inspector Note: Observed stained dishes and dishes with old labels still attached on the outside. CA- dishes that are not in good repair shall be removed. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed kitchen mixer and Waffle iron with stuck on food debris, stored as clean. All food contact services shall be cleaned to site and touch.. CA- Employee recleaned mixer & waffle iron

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed soda, nozzles cleaned and stored in standing water. All food contact surfaces shall be cleaned to sight and touch. CA-EHS left Quat and Bleach instructions with MOD