The Brunch at East Atlanta

Inspector notes: Observed waffle batter and eggs sitting in an ice bath. CA: Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods depending on the type of food being cooled placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transferring, adding ice as an ingredient; other effective methods. COS: Food employee added more ice to the food container of eggs and waffle batter.

Inspector notes: Observed waffle batter and eggs sitting in an ice bath. CA: Cooling shall be accomplished in accordance with the time and temperature by using one or more of the following methods depending on the type of food being cooled placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transferring, adding ice as an ingredient; other effective methods. COS: Food employee added more ice to the food container of eggs and waffle batter.

Inspector notes: Observed bacon sitting in a prep sink to thaw at room temperature. CA: Time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below, PF COS: Food employee ran water over thawing bacon in the prep sink.

Inspector notes: Observed uncooked salmon thawing in an oxygen reduced packing at room temperature when label state to remove before thawing. CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Food employee removed salmon from reduced oxygen packing per label instructions

Inspector notes: Observed three food containers of cooking oil and a bag of potatoes sitting on the floor of the dry storage area. CA: Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: Food employee moved the three food containers of cooking oil and potatoes to a crate above 6 inches off the ground.

Inspector notes: Observed santizing buckets sitting on the floor in the main kitchen and bar area. CA: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Food employee moved sanitizing buckets 6 inches off of the ground.

Inspector notes: Observed food employee wiping with cloth and not storing in the sanitizer between uses. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration; and laundered daily. COS: Food employee placed wiping cloth in the sanitizing solution.

Inspector notes: Observed food employee stacking dishes while wet. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: Observed a box of single use to-go containers sitting on the floor in the dry storage area. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. COS: Food employee moved box of single-use to-go containers 6 inches off of the floor.