WILLY'S MEXICANA GRILL #3 receives B in Cobb County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed pink and black slime/mold-like accumulations inside ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed pink and black slime/mold-like accumulations inside ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean within 24 hours New Violation.

   Official report · Item 4-2B ↗
   New violation
2. 02

   Cold holding

   Item 6-1A ↗

   Observed several cold holding violations in prep top cooler and reach-in cooler of front service. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed several cold holding violations in prep top cooler and reach-in cooler of front service. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Items placed on ice bath to cool down. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
3. 03

   Cooling methods and equipment

   Item 11A ↗

   Observed containers of pico de gallo and chopped romain lettuce in large quantity cooling while completely covered in reach-in cooler of main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other…

   Inspector’s full note +

   Code 511-6-1.04(6)(e)

   Observed containers of pico de gallo and chopped romain lettuce in large quantity cooling while completely covered in reach-in cooler of main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lids partially removed. Corrected On-Site. New Violation.

   Official report · Item 11A ↗
   Corrected on siteNew violation
4. 04

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed a non-functional prep top cooler unit stored in main kitchen. C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.

   Inspector’s full note +

   Code 511-6-1.07(5)(n)

   Observed a non-functional prep top cooler unit stored in main kitchen. C/A: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Correct within 72 hours. New Violation.

   Official report · Item 17C ↗
   New violation
5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed excess moisture, puddles of liquid and food debris accumulation on floors through out main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed excess moisture, puddles of liquid and food debris accumulation on floors through out main kitchen. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Correct within 72 hours. New Violation.

   Official report · Item 17C ↗
   New violation
6. 06

   Ventilation and lighting

   Item 17D ↗

   Observed strong foul odor coming from the grease trap next to the warewash sink in main kitchen. C/A: If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

   Inspector’s full note +

   Code 511-6-1.07(3)(g)

   Observed strong foul odor coming from the grease trap next to the warewash sink in main kitchen. C/A: If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided. Correct within 72 hours. New Violation.

   Official report · Item 17D ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.