Atlanta Breakfast Club

Inspector notes: Observed no paper towels at hand washing sink near cooking equipment. Corrected on site - Paper towels provided. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Inspector notes: Observed low sanitizer concentration at dishwasher. Corrective action - PIC reported that maintenance technician scheduled to visit tomorrow, will have them check and correct sanitizer concentration at dishwasher. PIC advised to sanitize dishes at 3-compartment sink until dishwasher repair is complete. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlor...

Inspector notes: Observed low concentration of quaternary ammonium sanitizer in 3-compartment sink. Corrective action - PIC advised to have technician repair dispensing mechanism at 3-compartment sink and adjust sanitizing solution to the proper concentration directly from the sanitizer bottle until dispensing is repaired. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A q...

Inspector notes: Observed dispensing scoops stored in dry goods with the handle touching the food in the rear prep area of the main kitchen. Corrected on site - PIC removed scoops and stored them outside of the containers. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contac...

Inspector notes: Observed employee food items stored in reach-in cooler and walk-in cooler with items for service in the establishment. Corrected on site - employee personal food moved to prevent contamination of food served in the facility. Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.