Schulte Catering Midtown LLC d/b/a The Starling Atlanta Midtown (Main Kitchen)

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed damaged gaskets on reach-in cooler door in main kitchen area. Observed reach-in cooler unable to maintain an ambient temperature of 41*F or below. Corrective action - PIC advised to have necessary repairs performed on cooler units. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishwasher with a final rinse temperature less than 180*F. Corrective action - PIC contacted EcoLab to request service and repair for the dishwasher. PIC advised to use 3-compartment sink to sanitize dishes until repair is complete. 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 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on gaskets of 2 door RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food debris inside microwave CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.