HOLIDAY INN EXPRESS ATLANTA NW GALLERIA AREA - FOOD scored 63; newer inspection records 85

1. 01

   Person in charge

   Item 1-2A ↗

   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 New Violation.

   Inspector’s full note +

   Code 511-6-1.03(2)

   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 New Violation.

   Official report · Item 1-2A ↗
   New violation
2. 02

   Handwashing

   Item 2-1B ↗

   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…

   Inspector’s full note +

   Code 511-6-1.03(5)(c)

   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 Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
3. 03

   Receiving temperatures

   Item 3-1B ↗

   OBSERVED TCS FOOD RECEIVED AT TEMPERATURES ABOVE 41F (LIQUID EGG 48F, YOGURTS 61F-62F, REDUCED FAT MILK 47F). EMPLOYEES DID NOT INSPECT FOOD UPON RECEIPT C/A: Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received.

   Inspector’s full note +

   Code 511-6-1.04(3)(a)

   OBSERVED TCS FOOD RECEIVED AT TEMPERATURES ABOVE 41F (LIQUID EGG 48F, YOGURTS 61F-62F, REDUCED FAT MILK 47F). EMPLOYEES DID NOT INSPECT FOOD UPON RECEIPT C/A: Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. 2. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse FOOD STORED AGAINST EHS RECOMMENDATION New Violation.

   Official report · Item 3-1B ↗
   New violation
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   OBSERVED BUILD UP IN DISPENSING NOZZLES OF JUICE MACHINE AT SELF-SERVE BUFFET C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH FACILITY HAS 72 HRS TO CLEAN AND SANITIZE New Violation. Correct By: 07/04/2026

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   OBSERVED BUILD UP IN DISPENSING NOZZLES OF JUICE MACHINE AT SELF-SERVE BUFFET C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH FACILITY HAS 72 HRS TO CLEAN AND SANITIZE New Violation. Correct By: 07/04/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Jul 4, 2026

5. 05

   Cold holding

   Item 6-1A ↗

   OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F (BOILED EGGS, CREAM CHEESE YOGURT & MILK IN REACH IN COOLER AND BUTTER CUPS ON COUNTER AT SELF-SERVE BUFFET. CREAM CHEESE, BUTTER CUPS, MILK, YOGURT & LIQUID EGGS IN REACH IN COOLER IN MAIN KITCHEN) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW EGGS AND YOGURT FROM REACH IN COOLER AT SELF-SERVE BUFFET DISCARDED; MILK REPLACED IN REACH IN COOLER AT SELF SERVE BUFFET WITH MILK RECIEVED ABOVE 41F-45F.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   OBSERVED SEVERAL TCS FOODS COLD HOLDING ABOVE 41F (BOILED EGGS, CREAM CHEESE YOGURT & MILK IN REACH IN COOLER AND BUTTER CUPS ON COUNTER AT SELF-SERVE BUFFET. CREAM CHEESE, BUTTER CUPS, MILK, YOGURT & LIQUID EGGS IN REACH IN COOLER IN MAIN KITCHEN) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW EGGS AND YOGURT FROM REACH IN COOLER AT SELF-SERVE BUFFET DISCARDED; MILK REPLACED IN REACH IN COOLER AT SELF SERVE BUFFET WITH MILK RECIEVED ABOVE 41F-45F. ALL FOOD IN REACH IN COOLER IN MAIN KITCHEN DISACRDED, HOWEVER, FOOD RECIEVED WAS STORED IN REACH IN COOLER Repeat Violation.

   Official report · Item 6-1A ↗
   Repeat violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.