Intercontinental Buckhead Main

Observed quat sanitation bucket to be over 400 ppm. CA advised PIC to dilute solution so that it is between 200 and 300 ppm. Warewashing Equipment, Clean Solutions. The wash, rinse, and sanitize solutions shall be kept clean.

Observed boxed food items in the floor in the WIF in the main kitchen. CA advised PIC all food items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Observed missing ceiling tile in the dishwashing area. Corrective action- advised PIC to replace ceiling tile. All physical facilities must be maintained in good repair.

Observed missing ceiling tile in “cold kitchen”.

Observed potato peeler, cutting board, and clean food containers with built up food residue and debris. Corrective action- advised PIC to have food contact surfaces clean to sight and touch.

Observed food stored directly on the ground in the WIF. Corrective action- advised PIC to store foods at least 6 inches above the ground.

Observed bowls without handles used for dispensing stored in containers of flour. Observed scoop stored with handle touching the food in pasta container. Corrected action- advised PIC to store dispensing utensils in food items with handle upward above the level of the food or outside of container.

Observed missing ceiling tile in the dishwashing area. Corrective action- advised PIC to replace ceiling tile. All physical facilities must be maintained in good repair.

Observed ROP being done without a HACCP plan and times being stored in the ROP packing environment longer than 48 hours. I also observed fish being ROP. COS- this process must be stopped until HACCP plan is submitted or you can take the items out the vacuum packaging within 48 hours. 511-6-1.04(6)(k) - Reduced Oxygen Packaging, Criteria (P, Pf) (k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P 2. Except as specified under paragraph 6 of this subsection, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d) and that: Pf (i) Identifies the food to be packaged; Pf (ii) Except as specified under paragraphs 3 through 5 of this subsection, requires that the packaged food shall be maintained at 41°F (5°C) or less and meet at least one of the following criteria: Pf (I) Has an aw of 0.91 or less, Pf (II) Has a pH of 4.6 or less, Pf (III) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances sp.

Observed food stored directly on the ground in the WIF and WIC. CA- Risers shall be provided for the WIF. Cos- items in the WIC were moved off the ground. 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 two employees preparing food without a hair restraint. COS- hair restraint was out on. 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.

Observed two employees wearing watches. Observed an employee wearing a bracelet. COS- employees removed jewelry. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed cutting boards heavily stained. CA- cutting boards shall be replaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed the walls in the the dish area with black buildup. CA- walls should be cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Non-food surfaces and equipment weren't kept clean.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.