Holiday Inn Express Atlanta Nw Galleria Area - Food

"NO PIC PRESENT FOR THE FOOD FACILITY PORTION OF HOTEL C/A: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance PIC DID NOT SHOW UP, HOWEVER, EHS WENT OVER INSPECTION WITH HOTEL REPRESENTATIVE | OBSERVED EMPLOYEE HANDLE TRAY OF BISCUITS AFTER WASHING DISHES AND NOT WASHING HANDS. OBSERVED EMPLOYEE DIP PAN AND HANDS IN SANITIZER AND PLACE CONTAINER OF BOILED EGGS IN REACH IN COOLER IN SELF-SERVE BUFFET AREA C/A: 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 and (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. COS: EMPLOYEES WASHED HANDS; BISCUITS & EGGS WERE DISCARDED"

"Observed container of butter at guest buffet line cold holding at temperatures greater than 41F. Observed vanilla and strawberry yogurt cold holding at temperatures greater than 41F in the front service reach in cooler. CA: TCS items for cold holding must remain at 41 or below. COS: Items discarded. | Observed Sausage patties hot holding at the buffet line at temperatures below 135F in cambro 3 in front food service area. CA: TCS items for hot holding must remain at 135F or higher. COS: Food reheated to 175 @ 9:01AM for hot holding."

"Observed raw turkey link sausages and raw bacon, in main kitchen 2 door reach in cooler, stored above ready to eat food including milk and muffins. CA: Store raw food below ready to eat food to prevent cross contamination. COS: Raw food was placed on bottom shelf below ready to eat food."