Atlanta Bread Company

"Observed wiping cloths stored in sanitizer that the concentration of quat was less than 100ppm at the front service area. C/A Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. COS Manager changed the sanitizer in the buckets | Observed fridge gaskets from the bottom cooler of the prep #2, prep cooler #4 and the inside doors to the proofing oven with heavy accumulation of dirt and mold. C/A Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS Manager has 72 hours to correct the violation and send pictures to EHS"

"Observed equipment/food contact surfaces not being sanitized in dish machine C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration: 50ppm-100ppm COS: Dish machine was fixed; concentration reached 100ppm | Observed several containers with old label stuck on them. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC moved containers to warewashing to be washed, rinsed, sanitized and removed old labels"

"Observed employee not wash her hands after using the bathroom and before going back into the kitchen CA: 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 and after using the toilet room; EHS informed PIC of the employee not washing their hands after using the bathroom. Employee washed hands | Observed a knife resting in the handwashing sink in the main kitchen. Observed a staff member dump contents of smoothie container in the handwashing sink located in the front service area. CA A handwashing facility may not be used for any other purpose than handwashing only. COS: EHS instructed employee to not dump anything in the handwashing sink and that it is only for washing hands"