Courtyard Atlanta Alpharetta Avalon Area

4 findings recorded on Nov 2, 2026. 4 marked corrected on site.

1. Violation recordedItem 3-1C ↗

   Food condition

   Reach in Cooler: Observed a container of strawberries covered in white fuzzy mold-like substance in the RIC. Prep Top Cooler: Observed raw chicken breast stored in a ziplock bag, chicken covered in white and black mold like substances in teh PTC.

   Inspector’s full note

   Inspection item: Food in good condition, safe, and unadulterated

   Code 511-6-1.04(1)

   Reach in Cooler: Observed a container of strawberries covered in white fuzzy mold-like substance in the RIC. Prep Top Cooler: Observed raw chicken breast stored in a ziplock bag, chicken covered in white and black mold like substances in teh PTC. Observed cooked and RTE chicken stored in another ziploc bag that was slimy and sticky. Observed Pepperoni slices stored in the PTC has a change of color to gray appearing unwholesome. Walk-In Cooler: Observed blue cheese and shredded parmesan cheese stored in the WIC with black mold-like substances growth in the bags. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P COS; PIC discarded all affected foods items. Corrected On-Site. New Violation.

   Official report · Item 3-1C ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed the prep-top cooler storing RTE foods such as grilled chicken, cheese, pepperoni slices, sausages, and patties at above 41F. COS: PIC discarded all foods that were out of the temperature range. f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed the prep-top cooler storing RTE foods such as grilled chicken, cheese, pepperoni slices, sausages, and patties at above 41F. COS: PIC discarded all foods that were out of the temperature range. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observers multiple RTE and prepared food items/ingredients stored in the prep-top cooler without date marking. COS:pic discarded all affected foods. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observers multiple RTE and prepared food items/ingredients stored in the prep-top cooler without date marking. COS:pic discarded all affected foods. g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

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