EMORY CONFERENCE CENTER HOTEL

Both baked and pre cooked wings holding above 55 F inside of the walk in cooler. COS. Food items removed.

Alfredo sauce holding inside reach in cooler at 45 F.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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.

Both chicken salad and potato salad observed holding above 50 F and salad bar. Time as a public health control documentation not available. COS. Food items removed from salad bar.511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I).

Garbage disposal at dish machine not working causing debris to collect in drain.511-6-1.06(4)(c) - Backflow Prevention (P) (c) Backflow Prevention. 1. Except as specified in paragraphs 2, 3, and 4 of this subsection, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P 2. The requirement in paragraph 1 of this subsection does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. 3. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 5 feet (1.5 m) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. 4. If allowed by law, a warewashing or culinary sink may have a direct connection.

Hand sink at dish machine area not working.

No soap at front hand sink at hearth grill. 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 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf.

TCS food items holding inside of warming cabinets not holding at 135 f and above. See asterisk in temperature log. COS. Food items reheated to 165 f and above and returned to the warming cabinet.

Cut melons not cooling to 41 Fand below within 4 hours. COS placed in walk in freezer and unwrapped the food items.

Butter holding at the banquet area and self service area not holding at 41 f and below. Worker stated that holds at room temperature from 7 a.m. 11 a.m. Worker then stated that at 11:00 a.m. butter is placed back inside of cooling units. PIC was made aware that if Time as a Public Health Control is being used butter and any other TCS food item must be discarded after 4 hours. COS. Butter discarded.

Front food service faucet handle in disrepair.

Two hand sinks not properly working in the food service area upon arrival.