Ashton Gardens Atlanta

Inspection item: Inspection item 2-2D

Code .07(3)(a)

Observed that there was no hand soap at the hand sink in one of the server bars. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Correct by 11/13/26.

Inspection item: Inspection item 2-2E

Code .03(6)

PIC could not provide written procedures for cleaning vomit or diarrhea incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Written procedures were provided.

Inspection item: Inspection item 3-1C

Code .04(1)

Observed four dented can that were not segregated for return or disposal. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans removed from the dry storage shelf and segregated for return to the manufacturer.

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed buttermilk, milk, sour cream, and Mozzarella (see temperature log) that were cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were allowed to cool after it was explained that an employee had turned off the cooler one hour earlier.

Inspection item: Inspection item 6-1C

Code .04(6)(d)

Observed multiple foods that were not cooling at a fast enough rate. 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 discarded.

Inspection item: Inspection item 11A

Code .04(6)(e)

Food lids were left on during cooling, resulting in inadequate cooling. 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: Proper cooling methods were discussed with the PIC.

Inspection item: Inspection item 12A

Code .04(4)(q)

Observed food sitting on the floor in the ktichen (cornstarch and waffle mix) and on the floor in the freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food moved off of the floor.

Inspection item: Inspection item 12A

Code .04(4)(r)

Observed food stored directly under a water leak in the freezer. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C) Corrective Actions: Food moved and protected.

Inspection item: Inspection item 13A

Code .07(3)(d)

Observed that none of the four identified restrooms used by employees contained handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Correct by 11.13.26.

Inspection item: Inspection item 13A

Code .02(1)(f)(1)

Observed that the food service permit was not posted in a conspicuous location. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Correct by 11.13.26.

Inspection item: Inspection item 14B

Code .05(10)(a)

Observed large metal pans that had been cleaned then stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Pans moved to warewashing.

Inspection item: Inspection item 15C

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

Observed that there was an accumulation of grease on the surfaces and handles of equipment around the ovens and stoves in the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 11/13/26.

Inspection item: Inspection item 16B

Code .06(2)(r)

Observed that the handles of a hand sink in the kitchen were missing. Observed that there were icicles accumulated on a line in the freezer indicating a leak. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Correct by 11/13/26.

Inspection item: Inspection item 17D

Code .07(5)(j)

Multiple employee drinks in unapproved containers (tumbler, cup without straw, cup without lid and straw) observed in the kitchen. The tumbler and cup without lid were stored on prep surfaces. Observed personal employee items on a prep table (hat, lotion). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items removed.

Inspection item: Inspection item 18

Code .07(5)(k)

Observed that there were adundant fruit flies in the kitchen around a dirty linen bin and the warewashing sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: Correct by 11/13/26.