ATLANTA MARRIOTT CENTURY CENTER

Observed raw beef stored directly above cooked chicken inside the chef base reach-in cooler . Observed cooked chicken stored directly next to raw shrimp and raw beef in the chef base under grill. COS: Cooked chicken was discarded, Raw beef was moved to the bottom shelf and raw shrimp was moved to the top shelf at chef base. C/A: 11-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P.

Observed multiple time and temperature control safety (TCS) foods cold holding at temperatures above 41F (see temperature log).

Observed the hand sink behind the bar with wiping clothes and 2 spray bottles stored in the basin. COS: All items were removed and hand sink was sanitized. Advised PIC hand sink shall remain free and clear at all times. C/A: 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.

Observed no paper towel stored at the hand sink behind the bar.

Observed the side table can opener stored as clean with food debris along the metal portion that pierces the can.

Observed the microwave at the Starbucks unclean with debris in direct contact with TCS foods. COS: Microwave was cleaned and sanitized while inspectors were onsite. C/A:11-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.

Observed the prep top cooler next to the steam well in the main kitchen unable to hold TCS food items at 41*F or below measuring 44*F ambient.

Observed the green rack inside the walk-in cooler with a white/black debris build-up.

Observed all cooler gaskets unclean with debris build up. Observed chef base coolers unclean with food debris on the bottom. Observed the fan inside walk-in cooler unclean with heavy debris and dust build up. Observed under the grill unclean with heavy debris build up. Advised to have deep cleaned and increase the cleaning frequency. C/A: 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.

Observed multiple time and temperature control safety (TCS) foods cold holding at temperatures above 41F (see temperature log - foods marked with asterisks). Foods noted were located in the bottom of the right-side prep top cooler and inside left-side prep top cooler.

Observed multiple live flies in bar area.

Upon arrival observed current inspection report not posted. Observed an old inspection report (an 88 B dated 12/23/24) posted.

Observed multiple time and temperature control safety (TCS) foods cold holding at temperatures above 41F (see temperature log - foods marked with asterisks). Foods noted were located in the bottom of the right-side prep top cooler, the top of the left-side prep top cooler and inside the tall 2 door cooler.

Observed two buckets of quat sanitizer at a concentration of 0ppm-100ppm .

Observed no hot water available at the 3-compartment sink, and the two 1-compartment sinks on the back line. All other sinks had both hot and cold water.

Observed multiple TCS, ready-to-eat foods held under refrigeration for 24 hours and not date marked. Food items included diced ham, mashed potatoes, mac and cheese, artichoke spinach dip and sliced tomatoes.

Observed multiple live flies, mainly in bar area and near sauces in the kitchen area.

Observed time and temperature control safety food were above 41F of cold holding temperature. Please see the temperature log for foods marked with asterisks.

Observed walk in cooler with expired three milk containers.

Observed five condiments bottles with no common name labels. COS: Advised the PIC to label the condiments bottles with the common name.