LA MICHOACANA ANTOJITOS MEXICANOS receives A in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Person in charge was not aware of which symptoms and diseases employees are required to report.// 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 employee health reporting requirements. An employee health information sheet was…

   Inspector’s full note +

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

   Person in charge was not aware of which symptoms and diseases employees are required to report.// 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 employee health reporting requirements. An employee health information sheet was provided.//

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

   Date marking and disposition

   Item 6-2 ↗

   Observed three milk-containing products prepared more than 24 hours ago not marked with a date of preparation. Observed tres leches cake, cheesecake, heavy cream, and milk opened or removed from commercial packaging more than 24 hours ago not marked with an open date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Refrigerated, ready-to-eat, time/temperature control for…

   Inspector’s full note +

   Code .04(6)(g)

   Observed three milk-containing products prepared more than 24 hours ago not marked with a date of preparation. Observed tres leches cake, cheesecake, heavy cream, and milk opened or removed from commercial packaging more than 24 hours ago not marked with an open date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: Person in charge knew when items were prepared or opened. Date mark labels were added to items.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed two ice cream scoops stored in stagnant water at 73F. ***SECOND CONSECUTIVE VIOLATION***.// 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed two ice cream scoops stored in stagnant water at 73F. ***SECOND CONSECUTIVE VIOLATION***.// 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: Scoops were washed, rinsed, sanitized, and placed in water 135F or above.//

   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.