Buckhead Club

3 findings recorded on Aug 5, 2026.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed both bar dishwashers dishwasher not dispersing sanitizer. CA advised PIC to schedule maintenance. .

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed both bar dishwashers dishwasher not dispersing sanitizer. CA advised PIC to schedule maintenance. . A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. New Violation. Correct By: 08/08/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Aug 8, 2026

2. Violation recordedItem 5-2 ↗

   Raw-food consumer advisory

   Observed lack of coordinating asterisk on menu for raw or undercooked foods. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

   Inspector’s full note

   Inspection item: Consumer advisory provided for raw and undercooked foods

   Code 511-6-1-.04(7)(e)

   Observed lack of coordinating asterisk on menu for raw or undercooked foods. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf New Violation. Correct By: 08/15/2026

   Official report · Item 5-2 ↗

   Correction status not recorded

   Correct by Aug 15, 2026

3. Repeat violationItem 6-1A ↗

   Cold holding

   Observed bar RIC not holding TCS food items below 41 degrees. CA advised PIC to maintenance cooler.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed bar RIC not holding TCS food items below 41 degrees. CA advised PIC to maintenance cooler. 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. Repeat Violation. Correct By: 08/08/2026

   Official report · Item 6-1A ↗

   Correction status not recorded

   Correct by Aug 8, 2026

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