ATLANTA PROMISES

4 findings recorded on Jul 21, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (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 that did not cool properly were discarded. Foods still in the cooling process were provided approved cooling methods.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a fast enough rate to cool properly (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 that did not cool properly were discarded. Foods still in the cooling process were provided approved cooling methods.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed 1 package of Mozzarella cheese, 2 packages of Feta cheese, and 1 package of American cheese date marked of held in the facility for more than 7 days (Mozzarella cheese opened on 7/13/26, Feta cheese opened 6/18/26, Feta cheese opened June 2026 (date not legible), American cheese date marked 7/20/26-8/1/26). A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods held in the facility for more than 7 days were discarded. Foods still that was dated marked for more than 7 days were properly date marked.

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(h)

   Observed 1 package of Mozzarella cheese, 2 packages of Feta cheese, and 1 package of American cheese date marked of held in the facility for more than 7 days (Mozzarella cheese opened on 7/13/26, Feta cheese opened 6/18/26, Feta cheese opened June 2026 (date not legible), American cheese date marked 7/20/26-8/1/26). A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods held in the facility for more than 7 days were discarded. Foods still that was dated marked for more than 7 days were properly date marked.

   Official report · Item 6-2 ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Faxikirybsuinf improper methods for cooling TCS foods. Cooked peaches, canned pineapple, and shredded cheese cooling in the 2 door standing prep cooler where high levels of worker activity are occurring. Cut lettuce cooling in a plastic container while covered and stacked. 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…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Faxikirybsuinf improper methods for cooling TCS foods. Cooked peaches, canned pineapple, and shredded cheese cooling in the 2 door standing prep cooler where high levels of worker activity are occurring. Cut lettuce cooling in a plastic container while covered and stacked. 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: Discussed cooling foods in the walk in cooler or walk in freezer. Discussed using ice wands and leaving foods uncovered while cooling as long as Jo source of contamination can occur. Also recommended storing canned fruits and vegetables in the walk in cooler the night before opening.

   Official report · Item 11A ↗

   Correction status not recorded

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