Cafe Momentum Atlanta

In-use utensils: properly stored — Inspector Note: Observed cups inside condiment containers of sugar and flour CA: PIC immediately removed

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on outside of condiment containers CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Certified Food Protection Manager — Inspector Note: Observed failure to have current CFSM onsite CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Plumbing installed; proper backflow devices — Inspector Note: Observed expired water filters 10-16-24 CA: Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the person in charge.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed beef/chicken ROP without HACCP CA: Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(8)(a) through (g) and that: Pf (i) Identifies the food to be packaged; Pf (ii) Except as specified under paragraphs 3 through 5 of this subsection, requires that the packaged food shall be maintained at 41°F (5°C) or less and meet at least one of the following criteria: Pf (I) Has an aw of 0.91 or less, Pf (II) Has a pH of 4.6 or less, Pf (III) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact package, Pf or (IV) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf (iii) Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf (I) Maintain the food at 41°F (5°C) or below, Pf and (II) Discard the food if within 30 calendar days of its packaging if it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf

Compliance with variance, specialized process and HACCP plan — Inspector Note: Observed seafood ROP in WIC CA: Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. Except for fish that is frozen before, during, and after packaging and bears a label indicating that is to be kept frozen until time of use, a food service establishment may not package fish using a reduced oxygen packaging method.