MICHES Y ANTOJOS receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw eggs and unwashed vegetables stored over ready-to-eat foods in the standing reach-in cooler. Observed raw chicken (not in the original container) stored over beef, pork, and fish (also not in their origional containers/ in portioned bags) in both standing reach-in freezers. Observed raw fish thawing in the prep cooler over an open metal pan of potatoes. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw eggs and unwashed vegetables stored over ready-to-eat foods in the standing reach-in cooler. Observed raw chicken (not in the original container) stored over beef, pork, and fish (also not in their origional containers/ in portioned bags) in both standing reach-in freezers. Observed raw fish thawing in the prep cooler over an open metal pan of potatoes. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The food was rearranged.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food labeling and containers

   Item 10D ↗

   Observed multiple bottles containing liquids used for cooking, not labeled with a common name, stored in front of the stove/grill. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple bottles containing liquids used for cooking, not labeled with a common name, stored in front of the stove/grill. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
3. 03

   Wiping cloth use and storage

   Item 12C ↗

   Observed wiping clothes stored in Chlorine sanitizer with a concentration of 0ppm. Observed a wet wiping cloth stored on a prep table in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer was remade to the appropriate concentration. The wet wiping cloth was put into the sanitizer bucket.

   Inspector’s full note +

   Code .04(4)(m)

   Observed wiping clothes stored in Chlorine sanitizer with a concentration of 0ppm. Observed a wet wiping cloth stored on a prep table in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The sanitizer was remade to the appropriate concentration. The wet wiping cloth was put into the sanitizer bucket.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed bowls being used as scoops in flower, sugar, and other dry foods. 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed bowls being used as scoops in flower, sugar, and other dry foods. 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: The bowls were removed.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
5. 05

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed plates and bowls stored as clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Plates and bowls were separated in a self-drying position.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed plates and bowls stored as clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Plates and bowls were separated in a self-drying position.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
6. 06

   Warewashing facilities and test strips

   Item 15B ↗

   The facility's test strips are expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Inspector’s full note +

   Code .05(3)(h),(i)

   The facility's test strips are expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Official report · Item 15B ↗
   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.