HACIENDA BAR AND GRILL receives B in Gwinnett County health inspection

1. 01

   Food protection

   Item 4-2A ↗

   Observed several containers of seasoning in the dry storage area uncovered. Food must be protected from cross contamination by 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. (C) Corrective Actions: Foods were covered.

   Inspector’s full note +

   Code .04(4)(c)1(iv)

   Observed several containers of seasoning in the dry storage area uncovered. Food must be protected from cross contamination by 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. (C) Corrective Actions: Foods were covered.

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black mold like substance in the interior do the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed black mold like substance in the interior do the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   container of pico de gallo did not cool to 41F in 4 hours. 4 containers of cooked cheese dip not cooling at a fast enough rate to reach 41F in 6 hours. 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: Pico de gallo was discarded. Proper cooling methods were provided for the cooked cheese dip.

   Inspector’s full note +

   Code .04(6)(d)1

   container of pico de gallo did not cool to 41F in 4 hours. 4 containers of cooked cheese dip not cooling at a fast enough rate to reach 41F in 6 hours. 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: Pico de gallo was discarded. Proper cooling methods were provided for the cooked cheese dip.

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

   Cooling methods and equipment

   Item 11A ↗

   Facility using improper methods for cooling pico de gallo and cooked cheese dip. Foods cooling in deep, metal containers while covered and stacked in the walk in cooler. Manager decided to place cooked cheese dip in ice baths after the initial cooling temperature was recorded. However, the containers were just placed in ice, not ice water. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or…

   Inspector’s full note +

   Code .04(6)(e)

   Facility using improper methods for cooling pico de gallo and cooked cheese dip. Foods cooling in deep, metal containers while covered and stacked in the walk in cooler. Manager decided to place cooked cheese dip in ice baths after the initial cooling temperature was recorded. However, the containers were just placed in ice, not ice water. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed placing foods in thin portions and cooling in the walk in freezer. Also discussed that when using an ice bath for cooling foods, water must be added to the ice for rapid cooling.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
5. 05

   Pest control

   Item 18 ↗

   Observed several live flies in the back of the kitchen near the dish area and in the dry storage area. Pest control must treat facility for flies and documentation must be provided to the health authority by 9/25/26. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Inspector’s full note +

   Code .07(5)(k)

   Observed several live flies in the back of the kitchen near the dish area and in the dry storage area. Pest control must treat facility for flies and documentation must be provided to the health authority by 9/25/26. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Official report · Item 18 ↗
   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.