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Archive for May, 2008

Ground Breaks on Roswell’s First “Open Air” Specialty Complex

Tuesday, May 27th, 2008

Cornerstone Development Partners, LLC has broken ground in the heart of Roswell, Georgia, on Sweet Apple Village – an open-air, craftsman-style neighborhood gathering place that will feature specialty restaurants, retail boutiques and high-end office space.


Located on Etris Road at the intersection of Hardscrabble and Crabapple Roads, Sweet Apple Village is slated to open in the fall of 2008. The community will feature a park-like setting with a five-story pavilion, walking and biking paths, pet-friendly areas, and patio and picnic areas.

Within a five-mile radius of Sweet Apple there are approximately 46,000 homes with a total population of 125,000 and annual household income of $111,000. The area is projected to grow by an additional 4,000 households over the course of the next four years.


Concentrics Restaurants’ “Numbers Ale” Wins Bronze Medal in The World Beer Cup

Tuesday, May 27th, 2008

Number’s Ale, developed by Todd Rushing of Concentrics Restaurants and The Atlanta Brewing Company, took home the bronze medal in the “Best Bitter” category on April 19, at the 2008 Brewers Association World Beer Cup in San Diego, California. Brewers from five continents earned awards from an elite international panel of judges that recognizes the most outstanding beers being produced in the world today.

This year, 644 breweries from 58 countries and 45 U.S. states vied for awards with 2,864 beers entered in 91 beer style categories. This year 129 judges from 21 countries via blind tasting evaluations selected winners. Drawn from the ranks of professional brewers and brewing industry experts, judges hailed from mostly international breweries, with 64 percent from outside the United States.

Number’s Ale marks the first time the Atlanta Brewing Company, a 7,000-bbl. microbrewery that has established them as a leader in brewing award-winning beers, has teamed up with a restaurateur to design a private brew from scratch. Rushing began his collaboration with ABC’s head brewer Dave McClure in May 2005 to create the extra pale Number’s Ale. The deep-golden ale is available for guests at Concentrics’ restaurants.

A detailed analysis of the entries and awards can be viewed at


Midtown’s Stylish Salad Spot Goes Global

Tuesday, May 27th, 2008

Chef and owner Justin Smolev plans to open two new Atlanta locations of his fast-casual salad concept, dressed, plus as many as 40 in Hong Kong.


The Atlanta restaurants at the Terminus building in Buckhead and Perimeter Town Center near Perimeter Mall are set to open by summer 2008, with plans to expand globally within the first year of operation. For more information, please visit


Industry Inspection Checklist for Website

Tuesday, May 27th, 2008

How can I prepare my establishment for an inspection under the new 2007 Georgia Food Code?

Short answer-Eliminate Risk Factors
To do that check off all items in list below

  1. Do I have a person in charge with assigned duties (pg 28-29) that has obtained their CFSM (see the Accredited certification link on the website pg 29), to answer question posed by the EHS during the inspection if onsite and/or have a person in charge to conduct duties (page 31) while I am not onsite (PIC present pg 28), demonstrate knowledge (pg 26-28), answer your employee health questions- what is your employee health policy?(must be written or be able to list 5 symptoms and illnesses (pg 31-39), go over the inspection report if at all possible, have CFSM certificate posted (pg 30) or answer questions and not risk factors out of compliance top part of form. Do I have active managerial control when I am onsite and when I am not (pg 30-31) -inspections can be conducted whenever food is being prepped or served?
  2. Am I absolutely sure that no employees are working with prohibited symptoms (pg 31), with illnesses or exposed to illnesses that are listed in the code (pg 31-39)? Do they know what illnesses they have to report to me (pg 32)? Do I know what illnesses I have to report to the health authority (pg 33)? Do I know when they should be excluded or restricted (pg 33-35) in the food service establishment?
  3. Are my employees washing their hands? Have they been trained how to (pg 40), when to (pg 41), where to (pg 41, 108-110) and are they doing it? Are they touching ready to eat food with their bare hands or using tongs, deli paper, scoop, or gloves (pg 51). Do they know when to change their gloves and to wash hands before putting on new gloves (pg 55)? Do the employees maintain a high degree of personal cleanliness (pg 42-43)? Are clean sinks (pg 124) available for handwashing (pg 122)?
  4. Do my employees know either to not eat or drink in prep areas (pg 123) or the proper way to have a cup with lids and straw stored in prep area (pg 43) or to taste food, if needed (pg 51)?
  5. Do I know the required temperatures limits that have to met in the code and am I sure that during receiving (pg 47), cook (pg 60-62), hot hold & cold hold (pg 67), reheating for hot holding (pg 64), and cooling temperatures are in compliance for all potentially hazardous foods (pg 66). Have I passed that information along to those that need to know (pg 28)? If we use time instead of temperature, do we have a plan and have proper documentation (pg 69-70)?
  6. Are there any PHF’s that we cook to order or serve raw (pg 76)? Do I have a consumer advisory on each page of menu where these items are offered in capitol letters including disclosure/reminder-page or other approved notification (pg 76)?
  7. Do we prepare PHF and hold them for more than 24 hours (pg 67-68)? Or when commercially prepared PHFs (not on exclusion list-pg 68) are OPENED, do we have them date marked? Do I have a date marking system that is used consistently as described in the code (pg 67-69)?
  8. Are my food contact surfaces cleaned with an approved dishwashing system which requires surfaces to be washed-rinsed-sanitized with proper strength of chemical (test kit) or heat sanitization (thermometer)? Are they free of food particles and buildup and allowed to air dry (pg 94-102)-including food equipment such as can openers, slicers, etc. (pg 54)? Are dispensing utensils clean (pg 96) and stored properly when in use (pg 54-55)?
  9. Does the food received come from an approved source and in good condition (pg 44-51, 74-75)? If I serve shellfish, do I have the tags in order on file (pg 50-51)? If I serve raw or under cooked fish, do I have proof that parasites have been destroyed (pg 62-63)? Do I have all food protected from contamination (raw below cooked-washed above ready to eat) during receiving, storage and prep (pg 52-54, 57-60)? Do I have damaged food segregated for pickup or discarded (pg 52, 123)? Do I make sure that foods that have been contaminated or improperly held have been discarded (pg 56, 59, 76-77)? Do I store foods covered or sealed when not in use (pg 52), unless they are being cooled on top shelf (pg 66)?
  10. Do I use any food additives (food colorings, sulfiting agents-if so are they approved and used properly (pg 47, 53)?
  11. Do I have posted CFSM certificate (when required i.e. 90 days, 2 years or now to meet demonstration of knowledge without RF violations in lieu of answering ?s in code), choking poster , permit (pg 20), inspection report as required in code (main door, drive thru pg 144), handwashing signs in restrooms that employees use and at prep handwash sinks (pg 122), and consumer advisory if serving undercooked animal foods (and not on each page of menu where undercooked item is offered when there is no menu pg 76).
  12. Do I have a thermometer to probe the types of foods you cook, hold and serve? How do I calibrate it and how do I sanitize the probe? (pg 83)
  13. Do I use raw eggs in dressings without a consumer advisory when I could use pasteurized (pg 53)? If I serve unpasteurized juices, do they contain warning labels or prepared under an approved HACCP plan (pg 50)? If I serve a highly susceptible population for the most part, do I use pasteurized foods where required (juices, eggs pg 77-79)?
  14. Do I store my chemicals labeled and away form food (pg 126-130)? Are personal items, medicines, and pesticides stored away from food and cleaning supplies (pg129)?
  15. Do I have a variance (pg 70, 150) or HACCP plan (pg 24-25) where required (such as smoking or curing foods for preservation, acidifying foods or adding additives so they don’t have to be held under temperature control or putting foods in reduced oxygen packaging (pg 71-74)? If so, do I have these plans onsite, the equipment to monitor critical limits, and insure corrective action as required in the plan (pg 143)? Do I have the required records and am I verifying their accuracy?
  16. Do I understand the condition of my food service permit, my responsibility as the permit holder (pg 20) to compliance, and access for inspection? Do I report new menu items that require new equipment or additional food safety procedures must be reported to the health authority (pg 21)? Do I understand that I must cease operation if imminent health hazards exist in my establishment (pg 21)?

NRA Launches Conserve Initiative

Friday, May 23rd, 2008

The National Restaurant Association (NRA) launched “Conserve: Solutions for Sustainability,” an initiative designed to support the nation’s nearly one million restaurant and foodservice locations as they become more eco-friendly, at the Association’s annual Restaurant, Hotel-Motel Show in Chicago. The NRA is committed to finding solutions to lessen its environmental impact while maintaining economic vitality. The Conserve website will educate restaurateurs on how taking steps can make a difference for the future of our planet, as well as be positive for business., will serve as one of the initiative’s primary resources for helping restaurateurs move toward sustainable or “green” operations.

The website will provide money saving tips, resources and feature stories from environmentally friendly restaurants. As restaurants develop new methods of decreasing their environmental footprint, new case studies will be added to provide insight into best practices and lessons learned through the process of going “green.” Initially focused on energy, water and construction, the site will grow over time to include other aspects of sustainability, including recycling, packaging, cleaning supplies and food and beverages.

Partial funding to launch the Conserve initiative was supplied through a grant from the Turner Foundation. The Turner Foundation, dedicated to creating solutions for sustainable living, is a founding partner of the initiative.


Curtis Joins NRAEF Board

Friday, May 23rd, 2008

The National Restaurant Association Educational Foundation (NRAEF) announced three new officers have been elected by the NRAEF’s Board of Trustees for the 2008-2009 term. At the recent Board of Trustees meeting held during the 89th Annual National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, Linda Bacin became the Board’s new chairman, Bill Hyde assumed the post of vice chairman, and Carlton Curtis was elected to the position of treasurer.

carltoncurtislo.jpgMr. Curtis is the vice president of industry affairs for the Foodservice and Hospitality Division of Coca-Cola North America. He joined The Coca-Cola Company in 1972 in public relations, where he served in a variety of positions including vice president of corporate communications and corporate public relations. He was appointed vice president and director of Worldwide Educational Marketing in 1994. In 1997, he was appointed vice president and executive assistant to the president of Coca-Cola USA, and in 2000, he was elected vice president and executive assistant to the president of The Coca-Cola Company. He was appointed to his current position in September 2003. Curtis is an emeritus trustee of the University of Georgia Foundation and is the past president of the University of Georgia’s Alumni Association. He currently serves on the Board of Directors of the National 4-H Council and the Board of Directors of the Elliott Leadership Institute.


Atlanta Culinary School Hosts Summer Harvest Event

Friday, May 23rd, 2008

The Slow Food on Campus Club at Le Cordon Bleu College of Culinary Arts Atlanta (LCB) will host its first “Summer Harvest Event” on August 3, 2008 at the Tucker campus, 1927 Lakeside Parkway, from 10 a.m. until 2:00 p.m. For the most current information about this event, visit our website

The Slow Food Club is a campus convivium of Slow Food USA — food lovers who want to share good food and who care about how it reaches local plates and palates.  The purpose of the August event is to increase awareness of sustainability efforts and to support locally owned businesses that use local resources and serve primarily local consumers.

The “rain or shine” festival is open and free to the public and will include a local farmers market with celebrity chef demos. There will be local bands, BBQ and children’s activities.


Seafood Festival Dinner Series- Celebration of Crab

Thursday, May 22nd, 2008

May 22, 2008 at Food 101 – Sandy Springs, for more information visit


Moe’s Southwest Grill Names Paul Damico as Brand President

Wednesday, May 21st, 2008

FOCUS Brands announced that Paul Damico has been named brand president of Moe’s Southwest Grill, the fast-casual restaurant best known for its flavorful Southwestern fare served in a vibrant and inviting atmosphere.paul.jpg

Damico joins Moe’s from SSP America, formerly known as Creative Host Services, Inc., where he was the chief operating officer responsible for the operations of 42 airport properties in North America, Canada and the Caribbean for this 170-unit restaurant concessions company. Prior to that Damico were co-founder and vice president of operations and concept development for FoodBrand, LLC, a leading foodservice operator focused on restaurants and food courts. Damico spent 13 years in various roles with Host Marriott Service Corporation prior to joining FoodBrand.

For more information, visit


GRA Coastal Georgia Chapter Meeting

Wednesday, May 21st, 2008

May 21, 2008. For more information, visit

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