Solomon's Temple Foundation, Inc
2836 Springdale Rd, Atlanta, GA 30315
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Official Inspection History
2 recorded inspectionsCertified Food Protection Manager — Inspector Note: Observed No CFSM certification provided at time of inspection. Operator must provide CFSM CERTIFICATION WITHIN 30 days. 511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.
Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions provided at HWS in kitchen. CA: PIC provided hand drying provisions at time of inspection. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
Food in good condition, safe, and unadulterated — Inspector Note: Observed multiple large dented cans stored on shelf in dry storage area across from main kitchen. Person in charge removed discarded dented cans during inspection. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf
Proper cooling time and temperature — Inspector Note: Observed pan of cooked grits cooling at 52 F on shelf inside walk in cooler in kitchen. Person in charge states grits cooling since 2/23/26. Person discarded food during inspection. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P