Atlanta Superior Fish, LLC

Food properly labeled; original container — Inspector Note: Observers failure to label sauce bottles with common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC advised to write common name on the bottles.

In-use utensils: properly stored — Inspector Note: Observed failure to maintain handles above food in non TCS food items. Observed styrofoam cup submerged inside bin of flour. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; PIC removed cup from bin.

In-use utensils: properly stored — Inspector Note: Observed failure to maintain in-use utensils protected from contamination. Observed scoop with handle touching container of chicken in RIC. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; PIC removed utensil from food.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to maintain sanitizer solution within an acceptable concentration. Observed the chlorine sanitizer bucket concentration at 200ppm. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC remade solution to correct concentration.

Physical facilities installed, maintained, and clean — Inspector Note: Observed failure to maintain indoor fatalities in good repair. Observed sizable hole in dry storage area. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC advised to have hole repaired.

Food stored covered — Inspector Note: Observed several food open in reach in cooler. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered foods.

Proper date marking and disposition — Inspector Note: Observed several ready to eat foods in reach in coolers in the kitchen have not date. As previously advised, all stored food must have a date to determine when it should be discarded. If the food is not in its original packaging then a date must be on it. This includes items in the rear freezers as well. Also all cole slaw. Date the large container the slaw is stored in and also keep track of the small individual serving containers stored in the small cooler next to the fryer. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. 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. PIC instructed how to date marked ready to eat foods.