PRIME ON PEACHTREE DBA BIG FELLA GRUB

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. Corrected On-Site

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 food 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. Corrected On-Site

Proper cold holding temperatures — Inspector Note: Violation of Code: [511-6-1.04(6)(f)] 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. Corrected On-Site. New Violation.