Starbucks at Embassy Suites Atlanta

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to have current food service permit posted for public view within the establishment (facility currently operating without a valid permit). Corrective action - PIC advised to contact Finance Manager to obtain current food service permit and post it for public view. Post the permit in a location in the food service establishment that is conspicuous to consumers

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed failure of reach-in cooler to maintain an ambient temperature of 41*F or below. Corrective action - PIC advised to have reach-in cooler serviced. Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Proper cold holding temperatures — Inspector Note: Observed dairy products held out of temp in cold storage (protein milk and 2% milk above 41*F) in reach-in cooler in front food service area. Corrected on site - out of temp items discarded. 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.