ATLANTIC BUFFET OF AUSTELL

1. Observed raw chicken stored above raw white fish in RIC on cook line in main kitchen.
2. Observed raw shrimp stored above raw sauce in bottom of prep top cooler 2 on cook line in main kitchen.
3. Observed raw chicken stored above guacamole sauce in bottom of prep top cooler in hibachi/taco prep area along front food service area.
4. Observed raw shrimp and raw beef stored above ready to eat sauces in RIC 1 in sushi area along front food service area.

C/A: All ready to eat foods must be stored above raw foods to prevent cross contamination.

COS: Food rearranged correctly.

Observed accumulation of live German cockroaches on wall behind dishwasher in main kitchen.

C/A: 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; and

4. Eliminating harborage conditions.

*EHS recommends increasing pest applications or changing type of chemical applied by pest control company. Facility must also mitigate harborage conditions by maintaining areas clean, as dry as possible, floors and crevices in good repair.

1. Observed raw chicken and beef stored in drawers above raw shrimp in prep top cooler 2 on cook line in main kitchen.
2. Observed raw pork stored below several containers of raw chicken in RIC on cook line in main kitchen.
3. Observed cooked white rice stored below raw beef in RIC 1 and raw beef above ready to eat crab salad in RIC 2 in sushi area along front food service area.

C/A: Store ready to eat foods, fruit, and vegetables above all raw proteins. Raw beef must be stored above raw chicken to prevent cross contamination; raw chicken/poultry must be stored below all foods to prevent cross contamination.

COS: Food rearranged correctly.

Observed several TCS foods cold holding at above 41F throughout facility (see asterisks).

C/A: All TCS foods cold held must be maintained at 41F and below.

COS: Shell eggs, beef soups (3), spinach, spring mix, and corn discarded; all other food out of temperature less than 1-hour per PIC. Food placed on ice and in colder units to rapid cool to 41F; see temperature section for corrective actions.

Observed knife and spatula stored in hand-wash station in sushi buffet area along front food service area.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

COS: Items removed.

Observed no paper towels at hand-sink in server area 2 near restrooms in lobby.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures

COS: Paper towels provided.

Observed no hot water at hand-sink along cook line in main kitchen and at dessert/salad bar hand sink along front food service buffet.

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

COS: Hot water supplied in all noted areas.

Observed 3-buckets of beef soup cooling since last night (per PIC) in deep-filled containers with lids completely closed in WIC 1 in main kitchen.

C/A: 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;

(ii) Separating the food into smaller or thinner portions;

(iii) Using rapid cooling equipment;

(iv) Stirring the food in a container placed in an ice water bath;

(v) Using containers that facilitate heat transfer;

(vi) Adding ice as an ingredient; or

(vii) Other effective methods.

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.

COS: Soup discarded.

1. Observed raw chicken stored above cut vegetables and RTE foods in RIC in sushi buffet area along front food service line.
2. Observed raw chicken and raw beef stored above RTE chicken and vegetables on push rack in WIC 1 in main kitchen.
3. Observed raw chicken stored above peeled raw potatoes in WIC 2 in main kitchen.

C/A: Store ready to eat foods and vegetables above all raw proteins. Raw beef must be stored above raw chicken to prevent cross contamination; raw chicken/poultry must be stored below all foods to prevent cross contamination.

COS: All food rearranged correctly.

1. Observed bucket stored in hand-wash station in sushi buffet area along front food service area.
2. Observed knife stored in hand-wash sink along dessert/salad buffet area in front food service area.
3. Observed hand-wash station blocked by trashcan and brooms in prep area of main kitchen.

C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

2. A handwashing facility may not be used for purposes other than handwashing.

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.

COS: All hand-wash stations accessible; utensils and trach can moved.

1. Observed several boxes of raw shell eggs stored on top shelf in WIC in main kitchen above raw vegetables and RTE sauces.
2. Observed raw chicken stored above raw beef in Pepsi cooler along sushi area of buffet front food service area.
3. Observed raw shell eggs stored above RTE sauces in Baine-marie cooler in main kitchen.

C/A: Store all RTE foods and vegetables above raw proteins. Raw chicken/poultry must be stored below all foods to prevent cross contamination.

COS: All food items rearranged correctly.

Observed fresh green beans and broccoli/carrot mix cooked to less than 135F in main kitchen to be hot held on TPHC buffet line; PIC informed this is the first cook for both food items.

C/A: Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature of 135°F (57°C).

COS: Both re-cooked to above 135F.

1. Observed black accumulation along interior of large ice machine in dishwashing area of main kitchen.
2. Observed several knives stored for use along magnetic wall mount strip with raw food debris and dirt in main kitchen prep area.
3. Observed black residue along lid of ice bin in beverage area next to dishwashing entrance to main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: All items cleaned and sanitized.

Observed non-current inspection report (96% on 6/26/23) posted along front food service area of facility.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

1. Observed high temp. dish machine in main kitchen being utilized without a temperature measuring device/sticker to verify utensil surface temperature.
2. Observed 3-compartment sink in main kitchen utilizing QUAT without test strips to verify sanitizing solution concentration.

C/A: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

OBSERVED RAW MARINATED CHICKEN AND RAW CHICKEN WINGS STORED ABOVE UNCOVERED AND UNPROTECTED RAW SHRIMP AND RAW TILAPIA IN PREP TOP COOLER IN MAIN KITCHEN

C/A: RAW ANIMAL PROTEINS SHALL BE STORED IN A MANNER THAT PREVENTS THE CONTAMINATION OF ANOTHER; ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: FOOD COVERED AND REARRANGED

OBSERVED THE INSIDE OF BULK ICE MACHINES (MAIN KITCHEN AND SERVING AREA NEAR SELF SERVE BUFFET) CONTAINING BLACK BUILD UP

C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

EHS WILL FOLLOW UP IN 11/29/2023

Sanitizing rinse cycle observed not reaching 180 F. CA: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf

(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or

(ii) For all other machines, 180ºF (82ºC).