Mansion At Alpharetta

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an old inspection report posted. COS: PIC replaced with new version. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Food properly labeled; original container — Inspector Note: Observed food items such as oil, panko, flour, mayonnaise, and other foods throughout the kitchen that were not properly labeled with their common names. CA: PIC will ensure that all food items removed from their original packaging are properly labeled with their common names. 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.

Personal cleanliness — Inspector Note: Observed two employees prepping food with no hair restraints. Both employees restrained hair. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in sanitizer buckets with a sanitizer concentration of 0ppm. COS: PIC replaced the sanitizer buckets with solutions at the proper concentration and will routinely monitor sanitizer levels. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Food separated and protected — Inspector Note: Observed two packs of raw turkey stored above deli meats and other ready-to-eat foods in a cooler located near the three-compartment sink. COS: PIC rearranged the cooler to ensure raw poultry was stored below ready-to-eat foods and will maintain proper food storage order to prevent cross-contamination. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes and kitchenware being washed in the dishwasher with no sanitizer, concentration at 0ppm. COS/CA: PIC discontinued use of the dishwasher for sanitizing, will have the dishwasher serviced, and will use the three-compartment sink until the dishwasher is properly functioning. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

Proper date marking and disposition — Inspector Note: Observed multiple ready-to-eat (RTE) food items stored in several coolers without proper date marking. CA: PIC will ensure all RTE/TCS foods are date marked and used or discarded within the required time frame. All ready-to-eat/fully cooked items that have been held for over 24 hours must have a label and wither date marked for the "made-date" or "discarded-date."

Food separated and protected — Inspector Note: Observed raw shelled eggs stored above ready to eat food in RIC across from the cook line. CA PIC moved foods so that they are stored in the correct, descending order so as to prevent cross contamination.

Approved thawing methods used — Inspector Note: Observed frozen salmon thawing in reduced oxygen packaging, with the label stating it should not be thawed in ROP. PIC removed salmon from packaging to thaw in a cooler at 41F or below.

Proper cold holding temperatures — Inspector Note: Observed milk and cut melons left on the counter at 66-67F. PIC discarded items, and told to hold all TCS, ready to eat food items at 41 F or below.

Pasteurized foods used: Prohibited foods not offered — Inspector Note: When asked how unpasteurized raw shelled eggs are served, the PIC stated he will cook them to order- over easy, over medium, sunny side up. PIC made aware that he cannot serve unpasteurized eggs in a raw, ready to eat state.