Holiday Inn Express Atlanta Nw Galleria Area - Food

Inspector notes: Observed Several TCS foods items that were stores at the top and bottom of the prep top unit in the main kitchen that were holding above 41*F. Observed 4 large trays of chicken wings, 2 bags of sliced sausage one bag of meatballs one bag of boneless wings, a large tray of diced chicken that were holding above 41*F in the WIC in the main kitchen. Observed a large tray of pre-cooked wings that were on the counter holding above 41*F. Employee stated she got them out off the WIC at 11:30am and at 1:00pm the wings were holding at 58*F C/A 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 (...

Inspector notes: Observed facility was holding marinara sauce at the steam table that was below 135*F observed facility was holding pre-cooked pizza slices wrapped in a plastic bag in the main kitchen on the shelf and the temperature was at 79*F C/A 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 COs PIC was instructed to re-heat the marinara sauce. Sauce...

Inspector notes: Observed several large covered boxes with shredded cheese that were not cooling fast enough to achieve 41*F within 41*F C/A Cooked time/temperature control for safety food shall be cooled from 70*F to below 41*F within 4 hours. COS: PIC was instructed to place the ALL the trays on ice

Inspector notes: Observed items that were holding above 41*F (sliced tomatoes, cut lettuce) Observed the pizza sauce holding at 122*F without a time stamp nor a written procedure. Observed pizza slices that had a time stamp however PIC was unable to provide written procedure C/A Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs...

Inspector notes: Observed several trays of mixed shredded cheese in the WIC in the main kitchen that were prepped in the morning and stored in a large deep plastic container covered and all stacked on top of each other. C/A Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or col...

Inspector notes: Observed no thermometers in any of the prep top units. one of the unit was malfunctioning the ambient temperature was registered at 48*F C/A emperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. 2. Except as specified in paragraph 3 of this subsection, cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. COS: Facility has 10 d...

Inspector notes: Observed the prep top cooler in the main kitchen area with an ambient temperature of 48*F. Observed the WIC with an ambient temperature of 47*F. C/A Ensure all equipment remains in good repair and is capable of maintaining the appropriate temperature for cold holding of 41*F and below COS while on the premises the repair man showed up to address the WIC and the prep top cooler. EHS re-checked the ambient temperature and it was @ 3:42pm was tested at 37*F