Prime On Peachtree

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several containers stored on drying rack while wet and stacked on top of each other. COS: PIC removed all containers to be rewashed and sanitized. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed WIF door broken and gaskets in need of replacement as they are broken as well. CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed lights on the hood (3) failing to turn on. CA: PIC was advised to have the lights replaced.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishwashing at the bar out in the dinning area. CA: PIC was directed to call the provider to have the lines check because the chlorine was not pulling for usage. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the microwave with extreme amount of build up of debris in side the unit. COS: PIC had chef clean and sanitize the unit. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several foods in the WIC and RIC out of temp for cold holding. Waygu patties in the RIC (43F & 44F) and in the WIC Steak and Salmon (50F, 50F). CA- PIC discarded the food items in question. PIC was encouraged to loosely wrap the food items and to use shallow pans so that the food can cool rapidly and maintain the proper cold holding temps required (41F or below). (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.

Food properly labeled; original container — Inspector Note: Observed several bottles and containers in the establishment that failed to have labels on the. CA: PIC was advised to place labels on all containers. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to have current food permit posted CA: Post the permit in a location in the food service establishment that is conspicuous to consumers

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed vent hood with grease build up and lighting failed on multiple lights of the uint. CA: Advised PIC to have the unit cleaned and serviced. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Vent hood, filters , and facility vents extremely soiled with grease deposits and dust

Adequate handwashing facilities supplied & accessible — Inspector Note: During the routine inspection EHS observed that both handwashing sinks in the main kitchen failed to have a hand drying agent(paper towel) available. COS: PIC placed paper towels at the hand washing stations. Hand Drying Provision. 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.Pf

Food in good condition, safe, and unadulterated — Inspector Note: Observed three dented cans in the main kitchen dry storage space. COS: PIC set the can to the side and away from the cans that will be used for consumption, plans to obtain credit for the damaged goods. Advised PIC to monitor cans upon receiving. Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Food stored covered — Inspector Note: Observed food containers in both the Reach in cooler of the main kitchen stored without proper coverings (cooked chicken, salad). COS:PIC had employee place lids on the food that was found to be uncovered. 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection EHS observed that the Ice Machine located by the main kitchen was in need of a deep cleaning. The white deflector plate of the machine had black organic matter on. CA: PIC was advised to burn the ice, deeply clean the unit and sanitize it. Cleaning of the unite shall be at a frequent rate to prevent any build up. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection EHS observed the cutting board severely scored. CA: PIC was instructed to replace the cutting board.

Proper date marking and disposition — Inspector Note: During the routine inspection EHS observed that the establishment failed to properly discard of food items that exceeded the allowed seven days. COS: Cook discarded the food items that was discovered to be held past the 7 days. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days