Jw Marriott Market/Fiora Bar/The Ledger Bar
45 Ivan Allen Jr Blvd, Atlanta, GA 30308
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Official Inspection History
2 recorded inspectionsUtensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed many metal food containers wet stacking in clean dish room. Must not wet stack, dishes must be able to air dry.
Proper cold holding temperatures — Inspector Note: Observed chicken stock held in walk in cooler in deep pan, cold holding between 43-44F. Must cold hold 41F or colder, internally. PIC discarded chicken stock.
Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed final rinse temperature displayed on mechanical warewashing machine in main kitchen area at 139*F. Corrective action - PIC advised to have unit serviced and use the 3-compartment sink to sanitize dishes until repair is complete. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws
Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed tongs stored in warewashing area as clean with food residue on the food-contact surface. Observed dark spots on the interior of both ice machines in the main kitchen area. Corrective action - PIC advised to wash tongs and have detailed cleaning performed on ice machines. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.