McCamish Pavilion Calloway Club
965 Fowler St, Atlanta, GA 30332
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Official Inspection History
2 recorded inspectionsNonfood-contact surfaces clean — Inspector Note: Observed food debris inside RIC and warmer box CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Nonfood-contact surfaces clean — Inspector Note: Observed splatter on walls in main kitchen CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed food debris on trash receptacles CA: Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule.
Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris on floor CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Physical facilities installed, maintained, and clean — Inspector Note: Observed unused water filter CA: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.
Thermometers provided and accurate — Inspector Note: Observed failure to have TMD inside RIC CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
Insects, rodents, and animals not present — Inspector Note: Observed dead pest inside RIC CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests;