Bara Atl

3 findings recorded on Oct 7, 2026.

1. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed garlic sauce containing mayonnaise stored for longer than 7 days. CA: Advised PIC to only keep items for 7 days.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(h)

   Observed garlic sauce containing mayonnaise stored for longer than 7 days. CA: Advised PIC to only keep items for 7 days. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P New Violation. Correct By: 10/10/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Oct 10, 2026

2. Violation recordedItem 12A ↗

   Food storage and contamination

   Observed ice from the WIF built up on food items after the defrost cycle. COS PIC moved the shelf so that food in would not come into contact with condensation and discarded all contaminated items.

   Inspector’s full note

   Inspection item: Contamination prevented during food preparation, storage, display

   Code 511-6-1.04(4)(q)

   Observed ice from the WIF built up on food items after the defrost cycle. COS PIC moved the shelf so that food in would not come into contact with condensation and discarded all contaminated items. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, 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 floor moisture. New Violation.

   Official report · Item 12A ↗

   Correction status not recorded

3. Violation recordedItem 14A ↗

   Utensil storage

   Observed utensils for rice stored in water at 77F. CA: Advised PIC to ensure all utensils stored in water are at a temperature of 135F or above.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   Observed utensils for rice stored in water at 77F. CA: Advised PIC to ensure all utensils stored in water are at a temperature of 135F or above. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). New Violation.

   Official report · Item 14A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.