Even Hotel Atlanta - Cork & Kale - Food

Inspector notes: Observed expired strawberry yogurt (October 23,2025) and blueberry yogurt (October 21, 2025) stored in the reach in cooler in the main kitchen. CA: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. COS: Yogurts discarded

Inspector notes: PIC did not have any proper test strips to test high temperature dish washing machine in the ware washing area. CA: In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Inspector notes: EHS observed employee prep ready to eat food without washing hands after cleaning soiled utensils in the main kitchen. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles COS: Employee discarded food and washed hands

Inspector notes: Observed employee scrub hands for less than 5 seconds without applying soap, then dry his hands on apron; entire hand washing process was under 15 seconds. CA: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, an...

Inspector notes: Observed multiple TCS foods (see asterisk items*) cold holding above 41F in prep top cooler in the main kitchen. CA: TCS foods shall be maintained at 41F or below when cold holding. COS: Items Discarded

Inspector notes: Observed excessive black mold in soda gun nozzle in the front bar area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: Nozzles cleaned and ready for use

Inspector notes: Observed consumer advisory on wall menu and paper menus without proper disclosure for food that may be served raw or undercooked. CA: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters an...

Inspector notes: Observed employees handle ready to eat biscuits that was plated for service with bare hands, observed employee handle ready to eat biscuit from cooler drawer with bare hands, then placed the biscuit back in cooler drawer. CA: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: food discarded, and employees rewashed hands and regloved.

Inspector notes: Dish machine at bar area tested at 0 ppm chlorine with drink glasses inside. CA: A chlorine sanitizer shall have a concentration between 50-100 ppm.