Pista House Alpharetta

Approved thawing methods used — Inspector Note: Observed fish thawing in a bucket in the kitchen. Fish was at 55F. (CA) Advised the PIC that Food must be properly thawed in one of four approved methods. time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C)

Physical facilities installed, maintained, and clean — Inspector Note: Observed the ceiling in the kitchen in need of repair and replacement with the approved ceiling tiles. (CA) Advised the PIC to replace the tiles in the kitchen ceiling with the approved tiles. physical facilities shall be maintained in good repair.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods stored in PTC in kitchen with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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

Proper cold holding temperatures — Inspector Note: Observed TCS foods in a prep top cooler in the kitchen without internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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

Proper date marking and disposition — Inspector Note: Observed several TCS foods stored in RIC’s and WIC’s without date marking and labeling. (CA) Advised the PIC that 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