LIFE TIME ATHLETIC - ATLANTA receives A in Gwinnett County health inspection

1. 01

   Food labeling and containers

   Item 10D ↗

   Observed multiple expired packaged foods held in the facility past their manufactured/sell-by date.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods discarded.//

   Inspector’s full note +

   Code .04(8)(b)

   Observed multiple expired packaged foods held in the facility past their manufactured/sell-by date.// Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Foods discarded.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
2. 02

   Food labeling and containers

   Item 10D ↗

   Observed multiple dry seasoning containers and oil without labels. ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The containers were labeled.//

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple dry seasoning containers and oil without labels. ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The containers were labeled.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed utensils in the dry seasoning containers with the handles touching the food (sugar, brown sugar, coffee grounds).// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4.…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils in the dry seasoning containers with the handles touching the food (sugar, brown sugar, coffee grounds).// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Handles were placed in an upward position.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Equipment cleanliness

   Item 15C ↗

   Observed sticker residue on multiple clean plastic containers by the warewashing area.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The containers were separated and taken to the warewashing area.//

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed sticker residue on multiple clean plastic containers by the warewashing area.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: The containers were separated and taken to the warewashing area.//

   Official report · Item 15C ↗
   No correction or repeat marker recorded.

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