Chiringa
678 Edgewood Ave, Atlanta, GA 30307
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Official Inspection History
3 recorded inspectionsUtensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to allow utensils air dry before stacking. PIC will unstack the dishes, rinse and sanitize them and allow them to be air dried. 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.
Nonfood-contact surfaces clean — Inspector Note: Observed food stain and debris on the fryer, refrigerator and the kitchen walls. PIC will conduct cleaning of the fryer exterior, refrigerator and the kitchen walls. 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-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold like in the ice machine. PIC will clean and sanitize the ice machine. 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 the cut tomatoes in one of the kitchen coolers temped at 54F which is far above the required TCS temperature of 41F or below. I advised the PIC to discard it and he did. 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