Village Park Paces, LLC DBA Corso Atlanta- Main Kitchen

Proper cold holding temperatures — Inspector Note: Observed prep top cooler holding TCS foods improperly, above 41F. Cheese held at 45F and 47F internally, as well as butter held at 46F and 47F internally. Must cold hold 41F or colder internally. Manager discarded out of temp TCS foods.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishwasher rack on the floor in main kitchen. CA advised PIC that the rack must be at least 6 inches above ground. At least 6 inches (15 centimeters) above the floor.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking from a non single use water bottle in main kitchen. CA advised PIC to ensure employees do not drink in non employee areas from non single use cups. Employees shall consume food only in approved designated areas separate from food

Food stored covered — Inspector Note: Observed okra in WIF in main kitchen uncovered and exposed. CA advised PIC to cover okra to protect its contents. Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris and dust build up on the floors, walls, and ceilings of the main kitchen. CA: Advised PIC to routinely clean floors, walls, and ceilings to sight and touch.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee cups in the waiter area above food prep. CA: Advised PIC to store all employee cups in designated areas separated from food preparation and serving areas.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed multiple handwashing sinks in the main kitchen without running water due to the sensor valve being turned off. CA: Advised PIC to keep water sensors on so the sinks are accessible at all times for employee use.

Food in good condition, safe, and unadulterated — Inspector Note: Observed multiple dented cans in the receiving dry storage area.

Food separated and protected — Inspector Note: Observed raw ground beef stored above raw lamb in receiving area walk in cooler. Observed unboxed Turkish hens above bread in main kitchen walk in freezer. Observed multiple opened boxes of food on the floor of main kitchen walk in freezer and receiving area cooler. CA: Advised PIC to reorder foods to prevent cross-contamination and to keep all food items 6 inches above the ground.

Food stored covered — Inspector Note: Observed garlic bread and vegetables uncovered on the top of a rolling food rack in the main kitchen.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dirty can opener and microwave in the main kitchen. CA: Advised PIC to have utensils and food contact surfaces cleaned on a regular basis.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed temperature gauge on WW machine not in operation. CA: Advised PIC to call to get WW machine serviced. 511-6-1.05(6)(j) - Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature. 1. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; Pf or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf