ATHENA GRILL GA LLC

Rice measured to be 131F and roasted vegetables measured to be 139F. Per employee rice and vegetables are going to be used today for lunch service and are kept there for use. [CA] Hot PHFs shall be kept hot at 135F and above for hot holding. PHFs shall be under active temperature control. [COS] Both items were placed into heated oven to reheat to 165F and shall keep PHFs at 135F and above.

MAJOR: 1) Prep cooler in front of house cookline measured to have: -Feta cheese at 52F (upper insert) -Yogurt sauce at 57F (upper insert) -Cut tomatoes at 47F (upper insert) -Milk at 44F (lower reach in) -Cooked beef at 45F (lower reach in) -Hummus at 44F (lower reach in) Per employee prep cooler inserts was stocked about 1 hour prior for start of lunch. 2)Eggplant dip observed to be sitting on top of container in ice bath and measured to be 58F. Per employee dip was placed there about 45 minutes prior when opening. MINOR: 3) Rice on second prep table shelf measured to be 131F and roasted vegetables next to back cookline measured to be 134F. per employee rice was cooked and removed from heat about 30 minutes prior and vegetables were roasted and pulled from oven about 45 minutes prior. Per employee both items will be used during lunch service. 4) Falafel observed to be next to ice bath at 45F. [CA] Keep PHFs at 41F and below for cold holding or at 135F and above for hot holding. Ensure coolers can maintain 41F ambient temperature or lower. Keep PHFs in ice bath submerged inside ice baths with ice water level submerging sides of containers for effective cooling. [COS] 1)PHFs in prep cooler reach in was moved to reach in cooler by 3-comp sink. PHFs in upper reach in portion was moved into ice bath to keep cold. Cooler observed to have lowered ambient temperature to 37F internally at the end of inspection and PHFs were returned to cooler reach in compartment. Continue to monitor cooler 2) Eggplant dip will be served for the next 3 hours and then discarded. Eggplant dip will be kept for 4 hour periods but must be discarded if not served. Eggplant shall be labeled with time. 3) Rice and roasted vegetables were reheated in oven to 165F and will be kept in oven to keep at 135F or above. 4) Falafel was moved into ice bath.

Floors in back kitchen area missing cove basing. Floor tiles observed to be missing underneath shelves. Wall paint observed to be peeling in side area by back door. [CA] Provide cove basing around areas where food is stored and prepared. Keep floors and walls in good repair

Back door observed to have gap between door and frame. [CA] Close and seal any gaps to prevent entry of pests.

Gasket for all doors of 3-door upright cooler by dishwasher observed to be fraying. [CA] Repair cooler gaskets and maintain in good condition.

Floors in back kitchen area missing cove basing. [CA] Provide cove basing around areas where food is stored and prepared.

2 door walk in gasket in back most room and the produce cooler gasket in middle storage. [CA] Repair gasket and maintain in good condition.

Falafel and cut fruit in ice bath measured to be 46F and 44F. Containers of these PHFs observed to be not submerged enough in ice. Other items in ice bath measured to be below 41F (see measured observations). [CA] Keep sides containers of PHFs submerged in ice bath to ensure PHFs are 41F and below. [COS] Both items were placed deeper into ice bath.

Back door observed to have gap between door and frame. [CA] Close and seal any gaps to prevent entry of pests.

MAJOR: At the front right prep top well cut tomatoes measured at 50F. Per staff, cut tomatoes were placed in the unit approximately 1 hour prior to measurement. Ambient temperature of unit measured at 50F. MINOR: At the front right prep top well, tzaziki and feta cheese measured at 46F and 48F respectively. Per staff, food items were placed in the unit approximately 1 hour prior to measurement. Ambient temperature of unit measured at 50F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Some PHFs were placed in an ice bath and some PHFs were relocated to other cooling units.

Washed and wet plastic containers near dish machine were stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

Prep line cooler's ambient temperature measured at 50F. [CA]: Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs at 41F or below. Note: Ambient temperature of prep line reach in compartment decreased to 39F but the ambient temperature of prep top wells remained to be 50F or above.

Two flies observed at the back prep line and dish washing area. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.

Entry doors propped open. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.

Scoops in dry bulk foods on shelves in back storage room observed to be single use containers an cups. [CA] Provide durable multi use food grade scoops with handles for dry bulk foods. Store scoops such that handles are not in direct contact with food.

Floors in back kitchen area missing cove basing. [CA] Provide cove basing around areas where food is stored and prepared.

In large metal chaffing trays inside 3 door upright cooler by dishwasher: -sauteed vegetables measured at 127F -cooked rice measured at 115F. Per employee vegetables and rice were made about 1.5 hour prior. Smaller portion of vegetables made at the same time in cooler measured to be 71F. [CA] Properly cool PHF's using small and shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Vegetables and rice were moved to smaller containers and placed back into reach in cooler to cool.

Ice bath by back stove measured to have: -cut tomatoes at 48F -Feta cheese at 45F Containers in ice bath observed to dry and containers were sitting on top of ice. Per operator tomatoes were just cut in the last couple minutes and feta cheese was stocked in the last 1.5 hours around opening time. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure ice bath has ice and water and ensure food containers are partially submerged in ice to effectively cool containers. [COS] Containers were placed deeper into ice bath and cut tomatoes measured to be 43F after half an hour.