Ashton Gardens Atlanta

Observed four dented can that were not segregated for return or disposal. Food shall be safe, unadulterated, and honestly presented. (P).

Observed buttermilk, milk, sour cream, and Mozzarella (see temperature log) that were cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P).

Observed that the handles of a hand sink in the kitchen were missing. Observed that there were icicles accumulated on a line in the freezer indicating a leak. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C).

Several risk factors violations were observed during today's inspection that were not in compliance with the Food Code. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf).

The person-in-charge (PIC) was unable to provide in a verifiable manner that employees have gone over the health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf).

Observed that the paper towel dispensers at the hand sinks in both server bars were non-functional. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf).

Observed that there was no hand soap at the hand sink in one of the server bars. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf).

PIC could not provide written procedures for cleaning vomit or diarrhea incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf).

Observed that there were adundant fruit flies in the kitchen around a dirty linen bin and the warewashing sink. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C).

Observed multiple foods that were not cooling at a fast enough rate. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).

Food lids were left on during cooling, resulting in inadequate cooling. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C).

Observed food sitting on the floor in the ktichen (cornstarch and waffle mix) and on the floor in the freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C).

Observed food stored directly under a water leak in the freezer. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C).

Observed that none of the four identified restrooms used by employees contained handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C).

Observed that the food service permit was not posted in a conspicuous location. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C).

Observed large metal pans that had been cleaned then stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C).

Observed that there was an accumulation of grease on the surfaces and handles of equipment around the ovens and stoves in the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C).

Multiple employee drinks in unapproved containers (tumbler, cup without straw, cup without lid and straw) observed in the kitchen. The tumbler and cup without lid were stored on prep surfaces. Observed personal employee items on a prep table (hat, lotion). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C).