Cafe Momentum Atlanta

Inspector notes: Observed beef/chicken ROP without HACCP CA: Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(8)(a) through (g) and that: Pf (i) Identifies the fo...

Inspector notes: Observed seafood ROP in WIC CA: Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. Except for fish that is frozen before, during, and after packaging and bears a label indicating that is to be kept frozen until time of use, a food service establishment may not package fish using a reduced oxygen packaging method.

Inspector notes: Observed expired water filters 10-16-24 CA: Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the person in charge.

Inspector notes: Observed failure to properly date mark Remoulade and cream sauce in RIC CA: PIC immediately labelled all items.

Inspector notes: Observed dust on vents of ice machine CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed salad dressing in prep top cooler without proper date marking Date Marking CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Inspector notes: Observed damaged inside panel of RIC Good Repair & Proper Adjustment CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Inspector notes: Observed failure of dishwasher to reach proper wash temperature manufacturer >150F Mechanical Warewashing, Wash Solution Temperature CA: 1. The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf (ii) For a stationary rack, dual temperature machine, 150ºF (66ºC); Pf (iii) For a single tank, conveyor, dual temperature machine, 160ºF (71ºC) ; or (iv) For a multitank, conveyor, multitemperature machine, 150ºF (66ºC). Pf 2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC).