EL FOGON receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge was not aware of all reportable symptoms and illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses and guided to an employee health information poster.//

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person in charge was not aware of all reportable symptoms and illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on reportable symptoms and illnesses and guided to an employee health information poster.//

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

   Handwashing

   Item 2-2D ↗

   Observed a metal container stored in handwashing sink, blocking it from being used.// 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: Container was placed at the three compartment sink.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed a metal container stored in handwashing sink, blocking it from being used.// 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: Container was placed at the three compartment sink.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   Observed pig feet, chicken, baked potato, and salsa cooling at a rate insufficient to reach 41F within the required timeframe.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were moved to functioning coolers or freezers to rapidly cool.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed pig feet, chicken, baked potato, and salsa cooling at a rate insufficient to reach 41F within the required timeframe.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were moved to functioning coolers or freezers to rapidly cool.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
4. 04

   Time as a public health control

   Item 6-1D ↗

   Observed mashed plantains, fried plantains, and cooked yuca intended to be on time control with no label to indicate when the time control period started or ended.// 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…

   Inspector’s full note +

   Code .04(6)(i)

   Observed mashed plantains, fried plantains, and cooked yuca intended to be on time control with no label to indicate when the time control period started or ended.// 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: Food was discarded.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
5. 05

   Thawing methods

   Item 11C ↗

   Observed raw pork thawing at room temperature on a rolling cart.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw pork was moved to cooler to continue thawing.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed raw pork thawing at room temperature on a rolling cart.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw pork was moved to cooler to continue thawing.//

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
6. 06

   Thermometers

   Item 11D ↗

   Observed temperature guage on ambient air temperature measuring device in walk-in cooler is broken and does not provide a temperature reading within the intended range or use.// Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use. (Pf)

   Inspector’s full note +

   Code .05(2)(l)

   Observed temperature guage on ambient air temperature measuring device in walk-in cooler is broken and does not provide a temperature reading within the intended range or use.// Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C in the intended range of use. (Pf)

   Official report · Item 11D ↗
   No correction or repeat marker recorded.
7. 07

   Food storage and contamination

   Item 12A ↗

   Observed a case of beverages stored directly on the floor in contact with a damp mop in the closet next to restroom. The floor was also wet.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Drinks were moved to a clean, dry location.//

   Inspector’s full note +

   Code .04(4)(q)

   Observed a case of beverages stored directly on the floor in contact with a damp mop in the closet next to restroom. The floor was also wet.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Drinks were moved to a clean, dry location.//

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
8. 08

   Equipment design and condition

   Item 15A ↗

   Observed walk-in cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Do not use walk-in cooler to store time/temperature control for safety foods until repaired.//

   Inspector’s full note +

   Code .05(6)(a)

   Observed walk-in cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 49F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Do not use walk-in cooler to store time/temperature control for safety foods until repaired.//

   Official report · Item 15A ↗
   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.