Buckhead Club

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed both bar dishwashers dishwasher not dispersing sanitizer. CA advised PIC to schedule maintenance. . A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed lack of coordinating asterisk on menu for raw or undercooked foods. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Proper cold holding temperatures — Inspector Note: Observed bar RIC not holding TCS food items below 41 degrees. CA advised PIC to maintenance cooler. 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent health inspection not posted in lobby of facility. CA advised PIC to post most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed sanitation bucket in the floor in the main kitchen. Advised PIC items need to put things 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed three compartment sink not dispensing quat sanitizer. Advised PIC to put in a maintenance order. Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

Thermometers provided and accurate — Inspector Note: Observed no thermometers in several reach in coolers. Advised PIC to add thermometers. Temperature Measuring Devices, Food.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a soda gun in bar with black substance around the rim. Advised PIC to clean soda gun. Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed high temperature dishwasher reaching final rinse temp of 132. Advised PIC to put in a maintenance order. Temperatures required for washing, rinsing, and sanitizing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap at hand sink in main kitchen. Advised PIC to ensure soap is available at every handwashing sink. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Proper hot holding temperatures — Inspector Note: Observed mashed potatoes being hot held at 127 degrees. Advised PIC to increase warmer cabinet temperature. 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.

Proper date marking and disposition — Inspector Note: Observed food with no date marking or labeling and no thermometers in coolers/warmers. Advised PIC to label and date mark all foods and add thermometers. 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