TODO FRITO ATL

5 findings recorded on Oct 1, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed pre-portioned ham and cheese, sliced cheese, shredded cheese, and shredded beef not held at 41°F (5°C) or below in the standing reach-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed pre-portioned ham and cheese, sliced cheese, shredded cheese, and shredded beef not held at 41°F (5°C) or below in the standing reach-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed multiple Time/temperature control for safety (TCS) foods not cooled to 70°F within 2 hours (minced beef) or to 41°F within 6 hours of cook time (mashed potatoes); observed TCS foods prepared the previous night not cooled to 41°F (shredded cheese and mashed potatoes) in the standing reach-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed multiple Time/temperature control for safety (TCS) foods not cooled to 70°F within 2 hours (minced beef) or to 41°F within 6 hours of cook time (mashed potatoes); observed TCS foods prepared the previous night not cooled to 41°F (shredded cheese and mashed potatoes) in the standing reach-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed multiple full (past the fill line), covered plastic containers of sliced and shredded cheese, mashed potatoes, and shredded beef stacked on top of each other in the standing reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed multiple full (past the fill line), covered plastic containers of sliced and shredded cheese, mashed potatoes, and shredded beef stacked on top of each other in the standing reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling methods.

   Official report · Item 11A ↗

   Correction status not recorded

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