Momonoki Atlanta

Wiping cloths: properly used and stored — Inspector Note: Observed Wet wiping cloth not stored in sanitizing solution between uses. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 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);

In-use utensils: properly stored — Inspector Note: Observed a knife stored in between prep-top cooling units. CA: Violation Code Reference 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed sever boxes of utensils and other products for food service stored on the floor. CA: Violation Code Reference 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Physical facilities installed, maintained, and clean — Inspector Note: Observed holes in the wall behind the front food service bar area and two missing tiles about RIF of the same are. CA: Violation Code Reference 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Contamination prevented during food preparation, storage, display — Inspector Note: During the inspection observed several boxes in the WIF stored on the floor. PIC was advised to have food at least 6 inches off the floor. food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Response procedures for vomiting & diarrheal events — Inspector Note: observed the establishment failed to produce a clean up kit or cleaning procedures for vomiting and diarrheal events. COS: EHS emailed the establishment the clen up procedure with the use of bleach, PIC printed out the document to post. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine with pink slime on the white deflector plate. PIC was advised to melt the ice and properly clean and sanitize the ice machine. Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the main dishwasher failing to provide the proper sanitization levels (10ppm). CA: Chlorine sanitization levels should fall between 50 - 100ppm, PIC was advised to contact service provider to fix the levels

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the microwave in the main kitchen heavily soiled with food debris in it and found knives with debris on them hanging on the magnet. CA: PIC was advised to clean and sanitize the microwave and knives Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed chicken (57F and 47F) and pork (47F) stored in the prep-top cooler higher than 41F. CA: These food items where discarded and PIC was advised to keep the lids of Prep Top cooler closed or use ice baths to maintain proper cold holding temps

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use boxes stored on ground in cafe. All items shall be at least 6 inches off ground at all times. CA-MOD relocated boxes

Proper date marking and disposition — Inspector Note: Observed no date marking use on dairy items. when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA-MOD disposed of open dairy items, and EHS left proper date marking instructions