COURTYARD ATLANTA NORCROSS/PEACHTREE CORNERS

13A: .02(1)(d)Most recent inspection report not displayed. 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. (C) Corrective Actions: Today's report posted.

18: .07(5)(k)Rodent droppings observed in dry storage room. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: Room swept and mopped.

1-2A: .03(2)No person in charge(PIC) at beginning of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived during inspection.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC could not demonstrate the proper cold holding temperature or the major food allergens. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf) Corrective Actions: PIC now knows the proper cold hold temperature and the 9 major food allergens.

10D: .04(8)(b)Two bags of coleslaw and one gallon of milk kept beyond manufacturer's date. 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) Corrective Actions: Foods discarded.

11D: .05(3)(g)Facility does not have a working thermometer to measure foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)

12C: .04(4)(m)Two sanitizer solutions with wiping cloths inside with quat sanitizer solution observed at 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer solutions remade.

13A: .02(1)(d)Most recent inspection report not displayed. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C)

13A: .02(1)(f)(1)Facility does not have permit displayed. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C)

1-2A: .03(2)(a)-(l), (n)Person in charge not practicing active managerial control resulting in several risk factor violations. 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)

2-1B: .03(5)(c)Hotel employee entered kitchen and began making themselves coffee without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Hotel employee washed hangs. All surfaces touched were sanitized.

2-2A: .03(2)(m)Only employee working did not have employee health policy signed. 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) Corrective Actions: Employee signed during inspection.

2-2B: .03(5)(j)1&2Employee eating yogurt in front prep area upon arrival. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee moved to dining area.

6-1A: .04(6)(f)Several foods not maintaining 41F or below; such as egg sandwiches, single service butter, cream cheese, and more in open top cooler, yogurts in prep cooler. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-2: .04(6)(g)Several foods prepared or opened in kitchen over 24 hours did not have date marking such as green beans, baked beans, roasted tomatoes, opened chicken breast. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Green beans, tomatoes, and chicken breast discarded. Date added to baked beans.

8-2B: .07(6)(m)Several open glue traps and open bait stations in kitchen. Rodent bait shall be contained in a covered, tamper-resistant bait station. (P) Corrective Actions: All glue traps and bait stations discarded.

8-2B: .07(6)(e)Pesticide in kitchen for residential use only. Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: Pesticide discarded.

3-1C: .04(1)Observed mold like substance inside container of shredded cheddar cheese. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Food discarded.

8-2B: .07(6)(g)Observed two quat sanitizer solutions above 400ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Solutions diluted.

10D: .04(8)(b)Opened commercial salsa with expiration date of 10/20/2024; sliced turkey breast with expiration date of 3/23/2025; bag of shredded pepper jack cheese with expiration date of 5/5/2022. 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) Corrective Actions: Food discarded.

12A: .04(4)(z)Box of single service orange juice containers in stand up cooler with mold on containers and throughout box. Food shall be protected from miscellaneous sources of contamination. (C) Corrective Actions: Food discarded.