Aloft Atlanta Downtown

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark spots on the interior of the ice machine in the main kitchen area. Observed food splatter on the interior of the microwave in the main kitchen area. Corrective action - PIC advised to have detailed cleaning performed in ice machine and microwave. 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no previous inspection posted. 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. Ca-MOD will post this inspection

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed WIC handles broken off (2 coolers) in kitchen.. Equipment shall be maintained in a state of repair and condition. CA: Advised PIC to have equipment repaired

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed brown, gray, slime inside of ice machine and kitchen. All food contact surfaces shall be cleaned to sight and touch. CA0 EHS advised MOD or vlean ice machine immediately

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed leftover food, filled out stuff to ceiling and walls of microwave at front service and in kitchen All food contact surfaces shall be clean to site and touch. CA- MOD will clean microwave today.

Proper date marking and disposition — Inspector Note: Observed inconsistent date marking in WIC with Half & Half, 2% Milk and heavy cream. when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, 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. Pf CA-EHS left 7 days date marking instructions. MOD disposed of items without date marking.