Best Western Atlanta - Marietta Ballpark - Food

"OBSERVED SCRAMBLED EGGS, SAUSAGE LINKS AND POTATOES HOT HOLDING BELOW 135F IN CHAFER DISH AT SELF-SERVE BUFFET. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: SCRAMBLED EGGS REPLACED (174F @ 8:12AM); SAUSAGE LINKS REPLACE WITH SAUSAGE PATTIES (136F @ 8:14AM); POTATOES REPLACED (185F @ 8:1AM) | OBSERVED SEVERAL CARTONS OF MILK WITH EXPIRATION DATES OF JAN 18 OR JAN 19 STORED FOR SERVICE IN THE FRONT FOOD SERVICE REACH IN COOLER AND IN REACH IN COOLER IN MAIN KITCHEN C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: MILKS DISCARDED"

"OBSERVED EXPIRED CFSM CERTIFICATE POSTED IN FOOD SERVICE ESTABLISHMENT (2/28/2025) C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. COS: CERTIFICATE WAS REMOVED; FACLITY HAS 30 DAYS TO PROVIDE PROOF OF UPDATED CFSM CERTIFICATION | OBSERVED CREAM CHEESE, STRAWBERRY CREAM CHEESE AND BUTTER COLD HOLDING ABOVE 41F AT SELF SERVE BUFFET ON THE COUNTER. OBSERVED EGG ROUNDS COLD HOLDING ABOVE 41F ON THE COUNTER IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED"

"Observed 3 bottles of cleaning solution stored in the hand washing sink in the kitchen area. CA 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. A handwashing facility may not be used for purposes other than handwashing. Pf COS PIC removed the bottles from the sink and placed them under the three compartment sink | Observed TCS Foods strawberry cream cheese and sweet cream butter being held above 41*F CA 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 EHS informed PIC the items need to be discarded."

"Observed no allergen training or document listing the 9 allergens. CA: PIC must be able to describe the 9 food allergens. EHS sending allergen document. | Observed chemical bottles being stored in the hand sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: PIC moved chemical bottles out of handsink."