LAS COLINAS receives B in DeKalb County health inspection

1. 01

   Cooling methods and equipment

   Item 11A ↗

   Observed large pans of raw cut beef, refried beans and cooked chicken stored in walk in cooler with lid on tight cooling. COS: Cooked chicken and refried beans lids were removed and raw beef were moved to smaller pans without lids to properly cool.

   Inspector’s full note +

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

   Observed large pans of raw cut beef, refried beans and cooked chicken stored in walk in cooler with lid on tight cooling. COS: Cooked chicken and refried beans lids were removed and raw beef were moved to smaller pans without lids to properly cool. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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. Corrected On-Site. Repeat Violation.

   Official report · Item 11A ↗
   Corrected on siteRepeat violation
2. 02

   Food storage and contamination

   Item 12A ↗

   Observed large pan of sauce stored directly on the floor. COS: sauce was moved to smaller pans to properly cool.

   Inspector’s full note +

   Code 511-6-1.04(4)(q)

   Observed large pan of sauce stored directly on the floor. COS: sauce was moved to smaller pans to properly cool. Advised PIC to prepare food items in smaller pans so they can be lifted. Food items shall not be stored on the floor. C/A: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrected On-Site. New Violation.

   Official report · Item 12A ↗
   Corrected on siteNew violation
3. 03

   Equipment cleanliness

   Item 15C ↗

   Observed inside of the prep top cooler unclean with debris build inside. Advised to have deep cleaned.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed inside of the prep top cooler unclean with debris build inside. Advised to have deep cleaned. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.

   Official report · Item 15C ↗
   Repeat violation
4. 04

   Facility maintenance and cleanliness

   Item 17C ↗

   Floors not maintained cleanable and durable. Missing/broken floor tiles throughout main kitchen.

   Inspector’s full note +

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

   Floors not maintained cleanable and durable. Missing/broken floor tiles throughout main kitchen. Observed walls throughout main kitchen unclean with debris build up. Ceiling tiles observed until with debris build up and standing water. ADVISED TO HAVE REPAIRED. C/A:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Repeat Violation.

   Official report · Item 17C ↗
   Repeat violation

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