Carlyles Main Station
1500 Southland Cir, Atlanta, GA 30318
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Official Inspection History
3 recorded inspectionsContamination prevented during food preparation, storage, display — Inspector Note: Observed employee water bottles stored in a main kitchen RIF indiscriminate from food. COS PIC removed.
Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black buildup on the inside of the ice machine. CA: Advised PIC that equipment shall be cleaned to sight and touch.
No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed employee using bare hand contact with chicken for a food tasting. CA: Advised PIC to use tongs when plating ready to eat foods.
Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed reusable cups, as well as those not single use with a lid and a straw on the food prep tables. COS PIC removed cups.
Food in good condition, safe, and unadulterated — Inspector Note: Observed 1 dented sliced strawberry can, 3 dented marinara sauce cans, 1 dented pimiento can, 2 dented jalapeno cans, and 1 dented chocolate pudding can. COS PIC placed to the side for credit.
Toxic substances properly identified, stored, used — Inspector Note: Observed 3 working chemical bottles with no label. CA: Advised PIC to have the bottles labelled with the common name.
Hot and cold water available; adequate pressure — Inspector Note: Observed sink unable to produce hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. CA ensure water supply is maintenanced to ensure hot water is available.
Proper date marking and disposition — Inspector Note: Observed several ready to eat TCS food items unlabeled. CA all onsite made foods must be date marked and labeled. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf