Courtyard Atlanta Alpharetta Avalon Area

Reach in Cooler: Observed a container of strawberries covered in white fuzzy mold-like substance in the RIC. Prep Top Cooler: Observed raw chicken breast stored in a ziplock bag, chicken covered in white and black mold like substances in teh PTC. Observed cooked and RTE chicken stored in another ziploc bag that was slimy and sticky. Observed Pepperoni slices stored in the PTC has a change of color to gray appearing unwholesome. Walk-In Cooler: Observed blue cheese and shredded parmesan cheese stored in the WIC with black mold-like substances growth in the bags. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P COS; PIC discarded all affected foods items.

Observed the prep-top cooler storing RTE foods such as grilled chicken, cheese, pepperoni slices, sausages, and patties at above 41F. COS: PIC discarded all foods that were out of the temperature range. 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.

Observed RTE foods stored past their 7 day storage period. COS: PIC discarded all affected items. Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P.

Observers multiple RTE and prepared food items/ingredients stored in the prep-top cooler without date marking. COS:pic discarded all affected foods. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf.

Observed multiple ready-to-eat foods in direct contact with reach in cooler shelving. PIC discarded. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed a black mold like substance on the nozzles of the drink guns at the bar. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC will clean the guns with bleach first then dunk them in seltzer water over night. This process must be followed every everyday.

Observed expired soda cartridges for the dink guns. 05/25 Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P PIC will ensure that these are removed and replaced.

Observed food stored on the floor in the walk in fridge and dry storage area. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC will ensure that all food will be stored at least 6 inches off of the ground.