Tequila Mama Taqueria receives A in Gwinnett County health inspection

1. 01

   Thawing methods

   Item 11C ↗

   Observed packages of salmon that were thawed while still in the reduced oxygen packaging. The vacuum packaging clearly stated to remove the fish before thawing.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: The packages of salmon were discarded.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed packages of salmon that were thawed while still in the reduced oxygen packaging. The vacuum packaging clearly stated to remove the fish before thawing.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: The packages of salmon were discarded.//

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed utensils stored with the handles touching food ( lettuce and onions)and also observed utensils ( on the stove and in the hot water steam bath) stored in water that was below 135° F.( See temp chart below)// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils stored with the handles touching food ( lettuce and onions)and also observed utensils ( on the stove and in the hot water steam bath) stored in water that was below 135° F.( See temp chart below)// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Person in charge removed the utensils from the food containers. Person in charge also removed the utensils from the hot bath and from the hot water on the stove. All utensils were cleaned and sanitized or replaced with new utensils.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

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