Taco Nest Taqueria receives C in Fulton County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Observed PIC unable to demonstrate adequate food safety knowledge when asked food safety questions by EHS. CA: EHS recommended that PIC review food safety requirements and ensure adequate knowledge of food safety practices is demonstrated during future inspections.

   Inspector’s full note +

   Code 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16

   Observed PIC unable to demonstrate adequate food safety knowledge when asked food safety questions by EHS. CA: EHS recommended that PIC review food safety requirements and ensure adequate knowledge of food safety practices is demonstrated during future inspections. 1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. New Violation. Correct By: 09/23/2026

   Official report · Item 1-2A ↗
   New violation

   Correct by
   Sep 23, 2026

2. 02

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Observed facility vomit/fecal cleanup procedure using bleach that is not EPA approved to kill Norovirus. CA: PIC will obtain EPA approved bleach that’s effective against norovirus.

   Inspector’s full note +

   Code 511-6-1.03(6)

   Observed facility vomit/fecal cleanup procedure using bleach that is not EPA approved to kill Norovirus. CA: PIC will obtain EPA approved bleach that’s effective against norovirus. 6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf New Violation. Correct By: 09/21/2026

   Official report · Item 2-2E ↗
   New violation

   Correct by
   Sep 21, 2026

3. 03

   Food protection

   Item 4-2A ↗

   Observed several food items stored without proper covering to protect against contamination, including birria sauce and beef stored under the grill without covers and chorizo stored uncovered in the cooler. COS: PIC properly covered all exposed food items. iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed several food items stored without proper covering to protect against contamination, including birria sauce and beef stored under the grill without covers and chorizo stored uncovered in the cooler. COS: PIC properly covered all exposed food items. iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation
4. 04

   Cold holding

   Item 6-1A ↗

   Observed TCS foods cold held above 41F in the reach-in cooler and under the grill (see temperature log). COS/CA: PIC relocated affected food items to walk-in cooler and discarded ready-to-eat TCS foods that had been held above 41F for more than 4 hours.

   Inspector’s full note +

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

   Observed TCS foods cold held above 41F in the reach-in cooler and under the grill (see temperature log). COS/CA: PIC relocated affected food items to walk-in cooler and discarded ready-to-eat TCS foods that had been held above 41F for more than 4 hours. PIC will ensure TCS foods are maintained at 41F or below. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
5. 05

   Personal cleanliness

   Item 12B ↗

   Observed chef preparing food with hair partially down and without proper hair restraint. COS: EHS instructed the chef to properly restrain hair using an appropriate hair restraint. i) Hair Restraints.

   Inspector’s full note +

   Code 511-6-1.03(5)(j)

   Observed chef preparing food with hair partially down and without proper hair restraint. COS: EHS instructed the chef to properly restrain hair using an appropriate hair restraint. i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. Corrected On-Site. New Violation.

   Official report · Item 12B ↗
   Corrected on siteNew violation
6. 06

   Utensil storage

   Item 14A ↗

   Observed in-use utensils stored in room temperature water in between use. COS: PIC discard the water and resanitize the utensils.

   Inspector’s full note +

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

   Observed in-use utensils stored in room temperature water in between use. COS: PIC discard the water and resanitize the utensils. CA: PIC will hold the in-use utensils in one of these conditions (water at 41F or lower, hot water @135F and above, running water, or dry). Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
7. 07

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed the reach-in cooler located across from the grill unable to maintain/cold hold at 41F or below. The cooler was measured at 65F at the time of inspection.

   Inspector’s full note +

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

   Observed the reach-in cooler located across from the grill unable to maintain/cold hold at 41F or below. The cooler was measured at 65F at the time of inspection. COS/CA: PIC relocated all food items stored in the cooler to the walk-in cooler. PIC will have the reach-in cooler serviced and will keep the cooler empty and out of use until it is repaired and capable of maintaining at 41F or below. 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. New Violation. Correct By: 09/23/2026

   Official report · Item 17C ↗
   New violation

   Correct by
   Sep 23, 2026

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