Atlanta Marriott Northwest - Food

Inspector notes: Observed water leaking from the pipes of the 3-compartment sink (designated vegetable prep sink), there was also what appeared to be a clear tape wrapped around the pipes. C/A: A plumbing system shall be repaired according to law; P and maintained in good repair. NOTE: PIC informed their engineering staff of leak during inspection.

Inspector notes: Observed a tray of cooked zucchini and 2 pans on mash potatoes stored uncovered in the produce Walk-in Cool (WIC) located next to the 3-compartment sink. Observed several items (diced ham & cut cherry tomatoes) stored uncovered in the pull out grill drawers in the main kitchen. C/A: unless cooling and protected from overhead contamination food shall be stored covered. COS: items covered

Inspector notes: Observed partially cooked chicken inside the meat walk in cooler located in the dry storage area. PIC stated that they partially cook chicken (non-continuous cooking) for all banquet evets. C/A: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using...

Inspector notes: Observed several container of alfredo sauced, prepared 9/4 held above 41F in the walk-in cooler near the 3-compartment sink (designated as the vegetable prep sink). Observed a container of french toast batter (contains eggs and cream) on the counter at 70F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: alfredo sauce discarded, french toast batter allowed to be placed on time as a public health control as PIC stated it had only been on the counter for "10 minutes".

Inspector notes: Observed fruit flies coming out of the beer beverage dispenser nozzles located behind the bar in main kitchen area. EHS also observed fruit flies landing on beer beverage nozzles. C/A:In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Facility is to clean and service beer nozzles and have the cleaning be verified by the health authority before they can be used to serve the public. EHS set a correct by date for 9/8/25.

Inspector notes: Observed a dairy based burger sauce with a prep date of 6/23, sliced american cheese with a prep date of 5/15, and basil pesto with a prep date of 2/11 in units located in the main kitchen. C/A:A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . COS: items discarded

Inspector notes: Observed molded strawberries in the prep top cooler of the main kitchen and molded basil pesto in the meat walk-in cooler. C/A: Food shall be safe, unadulterated, and honestly presented. COS: items discarded

Inspector notes: Observed cold TCS foods distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded; half and half in the RIC (next to ovens) allowed to cool to 41F, hashbrowns PIC decided to discard. Milk at bar allowed to cool to 41F

Inspector notes: Observed water at the vegetable prep sink (3-compartment sink) at 101F. C/A: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water; for the vegetable prep sink water shall be at least 110F. NOTE: All other sinks observed in compliance

Inspector notes: Observed reach-in cooler (RIC) of the prep top unit with an ambient of 45F. Observed ambient of the reach-in cooler across from the hot holding cabinets with an ambient of 49F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.