The Upper Room ATL LLC

Nonfood-contact surfaces clean — Inspector Note: Observed buildup in the bottom of the RIF and RIC at the time of the inspection. CA- all nonfood contact surfaces of equipment shall be kept clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed items stored on top of the hand sink. COS- items were removed. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the hand sink. COS- paper towels were provided. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (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

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use cups and drinks stored directly on floor of back storage area CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to have test strips CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dark matter on wall inside ice machine CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.