CHICKEN SALAD CHICK

Observed cut lettuce held without a documented 4-hour time marking during the inspection.

Observed improper cooling methods for chicken salad in display cooler during time of inspection. CA:1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Advised PIC to ensure all TCS foods are cooled using proper methods — from 135F to 70F within 2 hours and from 70F to 41F within a total of 6 hours. Use shallow pans, ice baths, or other approved cooling methods to facilitate rapid cooling. "Just Cool it" Info sheet provided.

Observed live gnats in main kitchen.

Observed improper cooling methods during time of inspection. CA:1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Advised PIC to ensure all TCS foods are cooled using proper methods — from 135F to 70F within 2 hours and from 70F to 41F within a total of 6 hours. Use shallow pans, ice baths, or other approved cooling methods to facilitate rapid cooling. "Just Cool it" Info sheet provided.

Observed live gnats in main kitchen.

Observed permit fees not paid during time of inspection. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC to pay the permit fee by the date listed on the Notice of Violation.

Observed live gnats in main kitchen.

No permit displayed at time of inspection. Corrective Action: 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Provided a printed copy of the food permit to PIC and advised that it must be posted in a location visible to the public.

Observed hand sink near 3 compartment sink not working. Corrective Action:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired.

Observed gnats near non working hand sink. Corrective Action: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised to increase pest control.

Observed employee preparing ready to eat food with hair longer than 1/2 inch without a hair restraint. Corrective Action: 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Corrected on site: Employee discarded ready to eat food (chicken salad) place hair restraint on, washed and sanitized hands before returning to main kitchen.

No permit displayed at time of inspection. Corrective Action: 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised to pay current permit fees by contacting 404-508-7900.

Observed 2 cell phone on counter top next to foods for sale. Corrective action: 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected on site: Cell phones were moved to office.