SDF ATL AIRPORT LLCDBA DOUBLETREE BY HILTON ATLANTA AIRPORT

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed failure to maintain equipment doors in good repair. Observed hot holding unit door with broken hinge and not able to be shut and being held closed with kitchen knife. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC advised to have hot holding unit serviced and door hinge repaired.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to provide each handwashing sink with hand drying provision. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC advised to order new paper towels and ask janitorial personnel for paper towels in meantime.

Proper cold holding temperatures — Inspector Note: Observed failure to maintain TCS food item (raw salmon) at 41F or below when not being used in preparation. (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 PIC discarded food item and advised to keep containers fully submerged in ice to maintain proper temperatures.