Holiday Inn & Suites Atlanta Airport North

Plumbing installed; proper backflow devices — Inspector Note: Observed hand wash sink covered w/plastic bag, non-operational in dish storage area leading to kitchen exit door. Operator must be made accessible and in good repair. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap/hand drying provisions provided at hand wash sink in dish area in kitchen. Observed no hand soap provided at hand wash sink next to the walk in cooler in kitchen. CA: Team member replenished hand soap/hand drying provisions at all sinks during inspection. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed hotel pans wet stacked stored on shelf in kitchen. Instructed operator to remove all hotel pans that are stacked tightly to properly air dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Nonfood-contact surfaces clean — Inspector Note: Observed reach in cooler shelves, gaskets, doors and handles heavily soiled with grease and food debris throughout kitchen. Observed cookline shelving holding single use containers soiled with grease and food debris throughout kitchen. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor tile cracked in underneath door in walk in cooler leading to walk in freezer in kitchen. 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Insects, rodents, and animals not present — Inspector Note: Observed insect trap with 1 dead roach underneath shelf in dry storage area. Operator instructed to removed dead roach during inspection. 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap provided at front service counter hand wash sink in kitchen. Observed no hand soap provided at hand wash sink in dish area in kitchen. Observed no hand wash sink provided at storage area leading to employee kitchen exit door. Operator provided hand soap for all sinks during inspection. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed high temp dish machine final temperature less than 180 F. Operator instructed to discontinue using dish machine and manually wash, rinse, sanitize food contact surfaces until unit is inspected and fixed. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf

Proper cooling time and temperature — Inspector Note: Observed cooked mashed potatoes, greens, cheese pasta and bbq chicken quarters 44-46 cooling in walk in cooler in kitchen. Employee stated food items cooling in unit since 3/11/26 around 9 pm. Operator discarded all food items 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

Plumbing installed; proper backflow devices — Inspector Note: Observed water leaking from the water handles and faucets of the 4 compartment sink and the two compartment prep sinks. CA. Must repair leaks and repair hand sink inside the bar area. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Food in good condition, safe, and unadulterated — Inspector Note: Observed a box of green peppers inside the walk in produce cooler with white mold-like growth. CA: Discard All moldy produce. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food in good condition, safe, and unadulterated — Inspector Note: Observed three dented can inside the dry storage room. COS: Cans were removed from the storage and discarded. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed buildup of slime in the interior of ice machine. CA: Clean and sanitize the inside of the ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: Observed interior of microwave soiled.