Emory Conference Center Hotel
Last inspected: Mar 16, 2026
45
Score
The EMORY CONFERENCE CENTER HOTEL, located at 1615 Clifton Rd in Atlanta, GA, underwent a high-risk food service inspection on March 16, 2026. This inspection identified four critical and two major violations, including issues with adequate handwashing facilities and proper cold holding temperatures. Previous inspections for the facility have generally fallen into the medium-risk category.
2
Inspections
4
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Routine
4 critical violations. 2 major violations. 3 corrected on site.
45
Mar 31, 2025
Routine
3 critical violations. 3 corrected on site.
64
Violations — Mar 16, 2026 Inspection
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Hand sink at dish machine area not working.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: No soap at front hand sink at hearth grill.
511-6-1.06(2)(o)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Both baked and pre cooked wings holding above 55 F inside of the walk in cooler. COS. Food items removed.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Alfredo sauce holding inside reach in cooler at 45 F.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
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Both chicken salad and potato salad observed holding above 50 F and salad bar. Time as a public health control documentation not available. COS. Food items removed from salad bar.511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of co...
511-6-1.04(6)(i)
16C - sewage and waste water properly disposed
Inspector notes: Garbage disposal at dish machine not working causing debris to collect in drain.511-6-1.06(4)(c) - Backflow Prevention (P) (c) Backflow Prevention. 1. Except as specified in paragraphs 2, 3, and 4 of this subsection, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P 2. The requirement in paragraph 1 of this subsection does not apply to floor drains that originate in refrigerated spaces that are constructed as an integral part of the building. 3. If allowed by law, a warewashing machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 5 feet (1.5 m) of a trapped floor drain and the machine outlet is connected to the inlet...
511-6-1.06(4)(c)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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