Atlanta Midtown Bellyard- Kitchen

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed preptop/reach-in cooler unable to maintain an ambient temperature of 41*F or below. Corrective action - PIC advised to have necessary repairs completed and not use this unit until repairs have been done. 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.

Proper cold holding temperatures — Inspector Note: Observed several TCS food items in preptop/reach-in cooler unit held at temperatures exceeding 41*F (sliced tomatoes, cooked mushrooms, herb cream cheese, chopped lettuce, boiled eggs, sliced ham, corn salad). Corrected on site - PIC reported that food items had been stocked from the walk-in cooler approximately an hour prior for the lunch prep period, items placed in ice bath to cool. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Physical facilities installed, maintained, and clean — Inspector Note: Observed ceiling vent over dry storage area in back of main kitchen heavily soiled with excess dust accumulation. Observed ceiling tile with hole over dry storage area of main kitchen. Corrective action - PIC advised to have broken ceiling tile replaced and dusty vent thoroughly cleaned. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink in back of main kitchen area missing paper towels. Corrected on site - paper towels supplied at hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed soap missing at hand washing sink across from ice machines and near prep line. Corrected on site - soap refilled. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed mechanical dishwasher final rinse temperature not reaching 180*F (only reached maximum of 120*F during inspection). PIC advised to sanitize dishes in 3-compartment sink until dishwasher repaired. Corrected on site - EcoLab representative arrived and began servicing dishwasher during inspection. 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