Atria North Point
100 Somerby Dr, Alpharetta, GA 30009
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Official Inspection History
3 recorded inspectionsFood-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black mold like substance on the baffle of the ice machine. PIC had the ice machine cleaned and sanitized.
Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee food, water and drinks stored in buffet area above the microwave. PIC advised to separate employee food from customer food.
Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed sanitizer buckets did not have enough concentration of sanitizer in it. PIC manually filled sani buckets with the sanitizer.Advised PIC to check sanitizer levels everyday when filling the sani buckets.
Proper cold holding temperatures — Inspector Note: Observed multiple food items in Walk In Cooler above 41 F. Salmon 44F, chicken 43F, beef 44F.observed reach in cooler with dairy at 44F.PIC placed items on ice for food items temping above 41 F. PIC Advised to ensure we are storing TCS foods at 41 or below.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed Heavily scored cutting boards on prep line. PIC advised to replace with new cutting board.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
Adequate ventilation and lighting; designated areas used — Inspector Note: Observed multiple employee items being stored throughout kitchen with food and food product. All personal items must be stored separate from food. COS: Items were removed immediately..
Proper reheating procedures for hot holding — Inspector Note: Observed cooked beef reheating for hot holding cooked beef would not reach hot holding time requirement of 165 F. Beef was pulled at 930 am for reheating process, at 11:21am beef was 136 F. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours.
Proper cold holding temperatures — Inspector Note: Observed multiple food items in Walk In Cooler above 41 F with prep date of 1/21/2026. PIC discarded food items temping above 41 F. PIC Advised to ensure we are storing TCS foods at 41 or below.