Peachtree Hotel Atlanta Midtown- First Restaurant/Next Restaurant

Physical facilities installed, maintained, and clean — Inspector Note: Observed numerous cracks on the floor tiles throughout the main kitchen. Advised PIC to have managers/owners to have reconstruction done to kitchen.

Nonfood-contact surfaces clean — Inspector Note: Observed food, residue, and greasy equipment surfaces throughout kitchen. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CA-EHS advised MOD to clean equipment immediately

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dirty utensils throughout kitchen. All food contact surfaces shall be cleaned to sight and touch. CA-MOD will clean kitchen utensils

Proper cold holding temperatures — Inspector Note: Observed dairy items above 41F. 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 CA-MOD disposed of dairy items

Nonfood-contact surfaces clean — Inspector Note: Observed food, residue, and greasy equipment surfaces throughout kitchen. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. CA-EHS advised MOD to clean equipment immediately

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed two knives, dirty, stored as clean hanging on the wall in kitchen. All food contact surfaces shall be cleaned to sight and touch. CA-MO sent knives to be rewashed

Proper cold holding temperatures — Inspector Note: Observed shrimp in WIC with temp of 46F. 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 CA-MOD disposed of Shrimp.

Proper date marking and disposition — Inspector Note: Observed no date marking or incorrect date marking being used. 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 CA-EHS explained 7 day date marking and left documentation