MS. B KITCHEN ATLANTA

Violations (7)

• 2-2DCritical

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.06(2)(c)] Hand sink in disrepair close to ware-washing area in main kitchen. Hand sink hanging and touching the ground. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. New Violation. Correct By: 09/05/2026

• 2-2DCritical

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.06(2)(l)] No hand sink provided in adjoining suite in area containing warmer cabinet. C/A: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas New Violation. Correct By: 09/05/2026

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed 8 containers of spices/seasonings uncovered on tabletop in main kitchen. Observed 2 containers of spices/seasonings not labeled on shelf in dry storage and uncovered. C/A: Unless cooling, food shall be covered. COS: Foods were covered. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] See *asterisked* TCS foods being cold held above 41F. C/A: TCS foods cold held shall be 41F or below. COS: Saltfish and cabbage allowed to cool. 42F saltfish at 2:30pm; 42F cabbage at 2:30pm. Saltfish discarded. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] See **asterisked** TCS foods being hot held under 135F. C/A: TCS foods being hot held shall be 135F or above. COS: Allowed to reheat items to 165, operator stated items were placed on line within an hour. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Saltfish not cooling at proper rate to reach 41F within time frame not to exceed 6 hours. C/A: Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Moved to freezer; 71F at 2:30pm. Corrected On-Site. New Violation.

• 10D

  Food properly labeled; original container

  Violation of Code: [511-6-1.04(4)(d)] Observed 8 containers of spices/seasonings without label stored on tabletop in main kitchen. Observed 2 containers of spices/seasonings not labeled on shelf in dry storage area. C/A: Working containers holding food of food removed from their original containers shall be labeled with their common name unless unmistakably recognized. Correct within 72 hours. New Violation.