Hyatt Place Atlanta/ Downtown

Toxic substances properly identified, stored, used — Inspector Note: Observed 2 unlabeled chemical bottles stored near the hand washing sink in the main kitchen area. Corrected on site - labels provided for chemical bottles. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Food-contact surfaces: cleaned & sanitized — Inspector Note: observed pink and black mold like substance inside ice machine. All food contact surfaces shall be cleaned and sanitized frequently to prevent possible contamination. CA: Advised PIC to train staff on deep cleaning ice machines periodically.

Proper cold holding temperatures — Inspector Note: Observed tuna and milk with temps higher than required 41F. 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 CA- MOD discarded items.