Atlanta Promises

What the inspector found

• 6-1C: .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.
• 6-2: .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.
• 11A: .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.
• 15A: .05(6)(a)Observed lots of water leaking from the fan in the 2 door standing prep cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

As listed in the inspection report.