Momonoki Atlanta

Inspector notes: observed the establishment failed to produce a clean up kit or cleaning procedures for vomiting and diarrheal events. COS: EHS emailed the establishment the clen up procedure with the use of bleach, PIC printed out the document to post. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when 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 o...

Inspector notes: Observed the microwave in the main kitchen heavily soiled with food debris in it and found knives with debris on them hanging on the magnet. CA: PIC was advised to clean and sanitize the microwave and knives Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed the ice machine with pink slime on the white deflector plate. PIC was advised to melt the ice and properly clean and sanitize the ice machine. Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed the main dishwasher failing to provide the proper sanitization levels (10ppm). CA: Chlorine sanitization levels should fall between 50 - 100ppm, PIC was advised to contact service provider to fix the levels

Inspector notes: Observed chicken (57F and 47F) and pork (47F) stored in the prep-top cooler higher than 41F. CA: These food items where discarded and PIC was advised to keep the lids of Prep Top cooler closed or use ice baths to maintain proper cold holding temps

Inspector notes: During the inspection observed several boxes in the WIF stored on the floor. PIC was advised to have food at least 6 inches off the floor. food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to flo...