Syn Gentleman's Club
1400 Northside Dr, Atlanta, GA 30318
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Official Inspection History
3 recorded inspectionsAdequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the main kitchen handwashing sinks as well as the handwashing sinks for one of the bars. CA: Advised PIC to supply all handwashing sinks with a method of hand drying.
Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed the reminder statement for oysters, ribeye, and burgers that are either served raw or undercooked. CA: Advised PIC to place reminder statements on the menu for items served raw or undercooked.
Food properly labeled; original container — Inspector Note: Observed squeeze bottles and bulk containers of seasonings that were not easily recognizable not labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
Hot and cold water available; adequate pressure — Inspector Note: Observed the 3 compartment sink and the two prep sinks not meet the required minimum temperatures. Observed the 3 compartment sink at 116 and the prep sinks at 101. The prep sinks shall be at a minimum temperature of 110 and the 3 compartment sink at 120F. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf