HILTON ATLANTA NORTHEAST

4-2B: .05(8)(b)The hot water utensil-surface temperature in the mechanical warewasher was 140°F. Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P)

6-1A: .04(6)(f)Soy milk, almond milk, half-and-half, and creamer were stored in insulated containers holding between 42-49°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge elected to discard the products.

6-1B: .04(6)(f)Oatmeal was holding at 128°F and potatoes were holding at 130°F at the self-service bar. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The manager decided to discard the foods.

6-1C: .04(6)(d)Cooked rice, cooked penne noodles, mushroom gravy, Alfredo sauce, macaroni and cheese, and cooked potatoes cooling from last night were all holding between 42-48°F this morning. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1D: .04(6)(i)Cut melons held under time as a public health control were not marked. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The items were removed from service.

6-2: .04(6)(h)Several bags of cooked penne noodles with preparation dates of 5/20/26 and 5/29/26, bags of cooked spaghetti with a preparation date of 5/29/26, and clam chowder and chicken soup with a preparation date of 5/31 were stored in the preparation cooler and walk-in cooler. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: The foods were discarded.

15B: .05(3)(h),(i)In the hot-water mechanical warewashing operation, the device used to measure utensil-surface temperature could not be located. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

6-1D: .04(6)(i)Half n half's and single service butters not labeled for time control. Half n half's not on procedures. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Labels placed on foods. Half n half written on procedures.

6-1A: .04(6)(f)Foods in drawer cooler and stand up cooler not maintaining 41F or below such as cut tomatoes, cut lettuce, noodles. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

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) Corrective Actions: Facility posted today's report.