MAR AND TIERRA ATL

Violations (5)

• 6-1CCritical

  Georgia Food Code .04(6)(d)Observed

  .04(6)(d)Observed multiple items cooling for more than 2 hours above 70F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

  Priority

• 12B

  Georgia Food Code .03(5)(h)Observed

  .03(5)(h)Observed multiple employees handling food with watches and bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed jewelry.

  Core

• 11A

  Georgia Food Code .04(6)(e)Observed

  .04(6)(e)Observed multiple items cooling in large batches at room temperature in hot kitchen. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Items were discarded. Person-in-charge was coached on proper cooling methods.

• 12B

  Georgia Food Code .03(5)(j)Observed

  .03(5)(j)Observed multiple employees handling food without hair restraints. 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 (1/2"). (C) Corrective Actions: Employees put on hairnets.

  Core

• 17D

  Georgia Food Code .07(4)(b)Observed

  .07(4)(b)Observed multiple employee items (phones, keys, drinks, food items) stored on and above prep counter in kitchen. Observed employee bag and jacket stored above dry storage items in dry storage room. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to employee office.

  Core