| Violation Date |
Code |
Description |
| 2018-10-25 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed spills on front line walls, cleaning is needed.6- |
| 2018-10-25 |
45 |
4-501.11 maintain equipment in good repair. blast chiller not operational. pic states technician already called for service at 1:00 today. facility needs quick-chill equipment based on amount of cooling in facility, and assembly of sandwiches for same day |
| 2018-10-25 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean equipment being stored in bin with a lot of food debris in the bottom of the drawers. |
| 2018-10-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed utensils being stored in 102f water and also observed tongs hanging on |
| 2018-10-25 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several items throughout the walk in coolers and flip top units that were not date marked such as tomatoes, turkey burgers, marniara |
| 2018-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pon front cooked line observed sausage at steam table holding at 109f. cdi- pic stated that sausages were only being used for breakfast and voluntarily discarded them. observed trout in h |
| 2018-10-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved chicken in walk in cooler at 41f that was not fully cooked. pic stated the cooking process was stopped when the chicken |
| 2018-10-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved glass washer in bar area reading 0ppm for chlorine sanitizer. pic and food employee tried to prime machine several times and it did not work. cdi- pic stated th |
| 2018-07-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p: observed employee recontaminate hands at faucets after proper wash to that point. cdi- employee re |
| 2018-07-25 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p: observed bare-hand contact to one cooked sweet potato. cdi- potato discarded voluntarily. staff is touching food wi |
| 2018-07-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw bacon stored over mashed potatoes in reach in refrigerator. cdi-bacon moved to below rte foods.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, |
| 2018-07-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found several items in main line drawers and prep tops above 45 f. refer to temperature chart. foods were voluntarily discarded. return visit to check that both units are holding food a |
| 2018-07-25 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: foundf cream cheese labeled 7/10. chipotle butter dated 7/12. pasta dated 7/13. also, several items in a |
| 2018-07-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf: found tightly sealed brisket at 60 f and pasta at 74 f in plastic bags while in co |
| 2018-07-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed bleach and sanitizerbottles hanging on shelf over clean equipment and utensils. |
| 2018-07-25 |
51 |
6-501.18 maintain handwashing sinks clean. observed bar handsink with sink caulking supporting black mold growth. observed handsink with food splatter in bowl. |
| 2018-07-25 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: observed butter for cooking at main |
| 2018-01-10 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. small quarter pan of butter being t |
| 2018-01-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee with hanging beards not wearing beard guards while actively preparing foods. provide beard guards. (0pts) |
| 2018-01-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than five metal containers/ bowls wet nested together during drying process. repeat |
| 2018-01-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee purse and other personal bags stored on shelving with facility items. improvement noted from previous inspection. repeat |
| 2017-08-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed closed water bottles stored on prep table and gatorade stored in reach-in cooler near main service line. |
| 2017-08-03 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. debris and dust build up ceilings over prep areas throughout. cleaning is needed. |
| 2017-08-03 |
45 |
4-501.11 maintain equipment in good repair. - observed several fryer baskets with black tape wrapped around the handle. needs to be replaced. |
| 2017-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed employee drying out metal container with towel upon arrival of inspection. |
| 2017-04-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed cordon bleu chicken stored inside the walk in cooler not fully cooked to 165f with visible signs of being a raw product |
| 2017-04-06 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed large pork butts inside deep metal pans with 3-4 in two metal pans still at 59-68f after cooling overnight. one pan was mark |
| 2017-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items stored on the banquet gallery sautee line inside the end prep cooler drawer unit stored above 45f, including but not limited to: pulled pork, artichokes, diced tom |
| 2017-04-06 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed pats of butter missing a date label. cdi by labeling while onsite. 3-501.18 discard the food requiring date labels once time/temper |
| 2017-04-06 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed food stored without regard |
| 2017-04-06 |
25 |
3-202.12 additives - p food may not exceed amounts specified in 21 cfr 170-180 relating to food additives. observed instacure in the dry storage area. pic was unsure what, if any products the additive is used in, and how the product is measured to ensure |
| 2017-04-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pork butts cooling by an ineffective method. observed several butts stored |
| 2017-04-06 |
9 |
3-201.11 use food from approved sources only.-p observed no invoices available for the wild boar and pheasant on the dinner menu. pic has contacted buckhead, however, buckhead rep is unable to provide invoices until tomorrow. vr- to ensure paperwork is re |
| 2017-04-06 |
45 |
4-501.11 maintain equipment in good repair. observed the banquet gallery saute prep cooler maintaining at an internal temperature of 50f. products measured 48-51f inside at arrival and increased to 55f over 30 minutes. cdi- engineering arrived onsite to r |
| 2017-04-06 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed bags of trash around the trash compactor. cdi- trash pick up occurred while onsite. advised to increase pick up if |
| 2017-04-06 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed a broken hood filter at the banquet hot line. continue repair efforts at wall |
| 2017-04-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer stored inside a mislabeled spray bottle as air freshener. cdi by properly labeling. |
| 2017-04-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed coffee/tea residue inside the banquet hallway handsink. cdi by cleaning. 6-301.14 post a handwash sign at each handsink. observed a handwashing sign missing at |