LA MIXTECA TAMALES HOUSE received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Sep 30, 2026. The official report lists four findings. [1]
The inspector observed an employee rinse a rag at the hand sink. [2]
The report states: “Multiple time/temperature control for safety (TCS) foods holding below 135F (see temperature log).” [3]
The report states: “Sauces intended for time control not marked with start or discard times.” [4]
Showing 4 of 4 findings
Observed an employee rinse a rag at the hand sink. Observed employee fill a container with water at the hand sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge instructed employee to use the hand sink for handwashing only. //
Code .06(2)(o)
Observed an employee rinse a rag at the hand sink. Observed employee fill a container with water at the hand sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge instructed employee to use the hand sink for handwashing only. //Official report · Item 2-2D ↗
Multiple time/temperature control for safety (TCS) foods holding below 135F (see temperature log). // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All foods reheated to above 165F. //
Code .04(6)(f)
Multiple time/temperature control for safety (TCS) foods holding below 135F (see temperature log). // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All foods reheated to above 165F. //Official report · Item 6-1B ↗
Sauces intended for time control not marked with start or discard times. Procedures not on site. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit…
Code .04(6)(i)
Sauces intended for time control not marked with start or discard times. Procedures not on site. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Sauces were relocated to the walk-in cooler to cool down and restart time control. Procedures developed. //Official report · Item 6-1D ↗
Sanitizer wiping cloths stored in solution less than 50ppm between uses. // 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: Sanitizer remade to adequate concentration. //
Code .04(4)(m)
Sanitizer wiping cloths stored in solution less than 50ppm between uses. // 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: Sanitizer remade to adequate concentration. //Official report · Item 12C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 30, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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