Atlanta Utility Works

Contamination prevented during food preparation, storage, display — Inspector Note: Observed at bar ice used for food (drinks) that was also being used to cool beverages. Cos by removing beverages and cleaning out ice machine. 511-6-1.04(4)(h) - Ice Used as Exterior Coolant, Prohibited as an Ingredient (P) (h) Ice Used as Exterior Coolant, Prohibited as Ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. P

In-use utensils: properly stored — Inspector Note: Observed multiple utensils stored in still water under 135 degrees F. Cos by removing from water to be washed. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed multiple areas with improperly stored employee beverages (above prep top cooler, in cooler next to food items). Cos by removing beverages. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Adequate handwashing facilities supplied & accessible — Inspector Note: Hand wash sink lacking paper towels at the sinks inside the restroom. COS: Manager placed some paper towels and hand sink inside restrooms. Advised Certified food safety manager that the establishment shall provide paper towel or another means of exiting the restroom without touching the restroom doors handles. Must have in place by next inspection. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed No handwashing sign provided at the handsink inside the kitchen and at bar. used by food employees. CA: This is a repeat violation. Advised manager to post a hand washing sign at both sinks within 24 hours. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Single-use/single-service articles: properly stored, used — Inspector Note: Single use articles (plates and bowls) are not being stored (hallway) not being stored in the original protective package or are not being stored by using other means that afford protection from contamination until they are used. CA: Advised manager to discard the open plates and bowls in the hallway/dry storage area. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Nonfood-contact surfaces clean — Inspector Note: Observed soiled reach-in cooler gaskets. COS: Employee cleaned the prep top cooler door gaskets. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food in good condition, safe, and unadulterated — Inspector Note: Observed several dented cans. CA: Advise manager and employee to discard all dented cans with 24 hours. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) 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. Pf

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous food (mayonnaise, Dijon Sauce, Salad dressing and etc.) cold held at greater than 41 degrees Fahrenheit. All labeled to keep refrigerated or refrigerate after opening. COS: All discarded 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. P