Renaissance Concourse Atlanta Airport Main Kitchen

Inspector notes: Observed failure to discard several onsite prepped food after 7 days in storage. Food items prepped on site shall not be stored past 7 days. Advised PIC to discard food.

Inspector notes: Observed failure to clean and sanitized can opener after use.

Inspector notes: Observed yellowish coloration on several cutting boards. Food contact surfaces shall be cleaned and sanitized. Advised PIC to clean or replace. The cutting. Boards.

Inspector notes: Observed failure to label food containers. All food items that are not in their original containers shall be properly labeled and identified. Advised PIC to label all food containers.

Inspector notes: Observed wet dishes stacked. CA: Advised PIC to allow the dishes to fully air dry before stacking. Violation Code Reference

Inspector notes: Observed expired Quat and chlorine test strips (May 2024). CA: Advised Pic to obtain and store valid sanitizer test strips in facility. 511-6-1.05(3)(h),(i) - 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 accurately measures the concent...

Inspector notes: Observed cutting boards stained. CA- cutting boards shall be clean to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Inspector notes: Observed counters, equipment and shelves unclean throughout the kitchen. CA- all nonfood contact surfaces shall be kept clean. 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 floors and walls unclean throughout the kitchen. CA- floors and walls shall be kept clean and sweeping under equipment shall be done. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Inspector notes: Observed dishes stacked wet. CA- dishes shall be air dried before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.