Hampton Inn Atlanta Buckhead

Inspector notes: Observed boiled eggs on top of an ice pack not maintained at 41F or below. Observed butter and cream cheese not under any form of refrigeration and time is not used. CA: Advised PIC except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Advised PIC to discard items.

Inspector notes: Observed items stored in hand washing sink at the time of inspection. CA: Advised PIC hand washing sinks shall be accessible at all times and not used for any other purpose besides hand washing. COS: PIC removed items.

Inspector notes: Observed employee washing dishes in the 3 compartment sink with no sanitizer at time of inspection. Quat sanitizer was empty and there was no other chemical used. CA: Advised PIC chemical sanitizer should be used and maintained at proper concentration.

Inspector notes: Observed hand-washing sink without hand drying provisions. CA: Advised PIC 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

Inspector notes: At time of inspection observed old score of 93 (6/17/25) posted in the restaurant. CA: Advised PIC most current health score shall be posted for public view.

Inspector notes: Observed raw eggs stored above strawberries and blueberries. CA: Advised PIC food shall be protected from contamination by separating raw animal products from ready to eat foods.

Inspector notes: Observed boiled eggs cold holding above 41F. CA: Advised PIC TCS food items shall be cold held at 41F and below.

Inspector notes: Observed TCS food items on display without written procedures for time as a public health control. CA: Advised PIC if time without temperature control is used as the public health control, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify methods of compliance.

Inspector notes: Observed 3 compartment sink at 0ppm quat with sanitizer bottle empty at time of inspection. CA: Advised PIC to use bleach until quat sanitizer can be replaced.

Inspector notes: Observed items stored in hand washing sink at the time of inspection. CA: Advised PIC hand washing sinks shall be accessible at all times and not used for any other purpose besides hand washing. COS: PIC removed items.

Inspector notes: Observed no paper towels at the hand sink at time of inspection. CA: Advised PIC hand sink shall be supplied with hand drying provisions. b) 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 buildup at the bottom of the RIC and RIF. CA- cooler shall be cleaned and free of accumulation.

Inspector notes: Observed chemicals stored inside the hand sink at the time of the inspection. COS- chemical bottles were removed. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Inspector notes: Observed an employee preparing food without a hair restraint. COS- a hair restraint was provided. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Inspector notes: Observed an employee preparing food with a bracelet on her wrist. COS- jewelry was removed. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Inspector notes: Observed yogurt, cut melons and boiled eggs Holding above 41 degrees on an ice block. COS- items were discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Observed oatmeal and sausage holding below 135 degrees in a steam table and steam well. COS- food was discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Inspector notes: Observed apples stored unwrapped and not protected from contamination. CA- apples shall be wrapped or stored behind a display case. 511-6-1.04(4)(u) - Food Display (P) (u) Food Display. 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P 2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose. 3. All food, whether on display, bei...

Inspector notes: Observed failure to provide paper towels at the hand sink. COS- paper towels were provided. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) 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 the PIC not able to show the vomit clean up procedures. COS- I emailed the PIC a copy of the vomit clean up procedures and told the AGM she must keep this available. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit...

Inspector notes: Observed an employee washing dishes without sanitizer. COS- facility may use bleach sanitizer until the orders comes in for the quats sanitizer. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (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 chlorine solution shall have a...

Inspector notes: Observed failure to provide a current CFSM certification. CA- food handler certification is not a CFSM certificate. A CFSM certificate must be provided in 30 days. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Inspector notes: Observed failure to provide test strips for the quats sanitizer or for chlorine sanitizer as the facility was out of quats sanitizer at the time of the inspection. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that...

Inspector notes: Observed the PIC not able to show that employees are told in a verifiable manner about the symptoms and illnesses they are required to report. COS- I emailed the PIC a copy of the employee red book. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Inspector notes: Observed buildup at the bottom of the RIC. CA- cooler shall be cleaned and free of accumulation. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed the top of the ew Oven held Debris and build up across the top of equipment. Advised PIC to have new oven cleaned sight to touch.