Drury Inn & Suites Atlanta Northwest (marietta) - Food

"Routine inspection — zero violations recorded."

"OBSERVED POTATOES AND SAUSAGE PATTIES HOT HOLDING BELOW 135F IN CHAFER DISH 2 AT SELF-SERVE BUFFET. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: SAUSAGE PATTIES RE-HEATED TO 168F & 172F @ 8:21AM; POTATOES RE-HEATED TO 168F @ 8:10AM"

"OBSERVED THE FOOD CONTACT SURFACES OF MULTIPLE BOWLS AND UTENSILS STORED AS CLEAN AND READY TO USE WITH FOOD DEBRIS C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH AND FREE OF DEBRIS COS: EQUIPMENT PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED | OBSERVED BOILED EGGS AND YOGURT COLD HOLDING ABOVE 41F IN COOLER AT SELF-SERV BUFFET IN FRONT FOOD SERVICE AREA. OBSERVED CREAM CHEESE COLD HOLDING ABOVE 41F ON COUNTER AT SELF-SERV BUFFET IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD DISCARDED"

"Observed disposable hand towels are not provided at bar hand sink (dining area). Food handler placed napkins at bar hand sink. CA: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf | Observed sneeze guard is not design in manner to protect grill completely in front food prep area (sneeze guard to narrow). C/A: Provide protective devices to protect food from customers may stand/sit within 8 feet of food and/or food preparation area. Or establish method to prevent customers from standing within 8 feet of unprotected food preparation surfaces. Install additional panel on left and right side of grill counter or replace with new sneeze guard design and/or size. Correct within 72 hours. Send photo of correction to health authority at idelia.ulmer@dph.ga.gov"

"Observed employees are not washing their hands at appropriate times: Food service employees did not wash their hands between handling soiled equipment and handling clean equipment at dishmachine. EHS discussed handwashing requirments with PIC and employee. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P | Observed approved FDA norovirus disinfectant is not available for vomiting/diarrheal incident cleanup. Facility must purchase approved FDA Norovirus disinfectant within 7 calendar days (January 3, 2024). Email photocopy of disinfectant label and invoice to health authority at idelia.ulmer@dph.ga.gov CA: At all times, food establishment shall have approved FDA Norovirus disinfectant chemical and other protection and clean up supplies are available for employees responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter."