Toast on Lenox
2770 Lenox Road, Atlanta, GA 30324
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Official Inspection History
2 recorded inspectionsPosted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report not posted. CA advised PIC to post the most recent inspection report. 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.
Proper cold holding temperatures — Inspector Note: Observed TCS foods held with internal temps above 41F. CA advised PIC that TCS foods must be held at 41 degrees or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed sanitation bucket, dishwasher racks, chemicals and beverages in the floor. CA advised everything needs to be 6 inches off of the floor. At least 6 inches (15 centimeters) above the floor.
Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee with on single use water bottle in RIC in main kitchen. CA advised PIC that they need to throw it away and only single use items can be used. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
Proper cold holding temperatures — Inspector Note: Observed TCS foods held with internal temps above 41F. CA advised PIC that TCS foods must be held at 41 degrees or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.