Holiday Inn Express & Suites Atlanta Downtown
111 Cone St, Atlanta, GA 30303
Do you manage or own Holiday Inn Express & Suites Atlanta Downtown?
Claim this listing for free ($0) to post a dated, verified public response detailing repairs, vendor receipts, or corrective actions taken.
Official Inspection History
2 recorded inspectionsManagement knowledge, responsibilities, reporting — Inspector Note: Observed failure to provide employee health agreement documentation when requested. PIC was unaware of the documentation in question CA: EHS will email the establishment the documents needed. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and
Response procedures for vomiting & diarrheal events — Inspector Note: Failure to provide a bodily fluid/ spill kit in the event of vomit & diarrheal events. CA: EHS emailed document showing how to use bleach to clean up bodily fluids.(6) 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 separated and protected — Inspector Note: Observed raw bacon stored over ready to eat foods in the reach in cooler. CA: Provided refrigeration document and advised PIC on how to properly store raw food items in both the walk in and reach in cooler
Proper date marking and disposition — Inspector Note: observed failure to date mark food stored in the Reach in coolers. CA: 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.
Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed facility without proper sanitizer testing strips. All food contact surfaces shall be cleaned to sight and touch. CA- MOD will order test strips immediately