MOJITOS BISTRO receives B in Gwinnett County health inspection

1. 01

   Time as a public health control

   Item 6-1D ↗

   Observed mojo (garlic/oil mixture) and melted butter 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…

   Inspector’s full note +

   Code .04(6)(i)

   Observed mojo (garlic/oil mixture) and melted butter 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.
2. 02

   Food labeling and containers

   Item 10D ↗

   Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

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

   Equipment design and condition

   Item 15A ↗

   Observed small reach in cooler in the corner next to cooking area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 41.2F. ***SECOND CONSECUTIVE VIOLATION***.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed small reach in cooler in the corner next to cooking area unable to maintain proper cold holding temperatures. Minimum ambient temperature was 41.2F. ***SECOND CONSECUTIVE VIOLATION***.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
4. 04

   Warewashing facilities and test strips

   Item 15B ↗

   Person in charge could not provide a full test kit for quat sanitizer. Quat test strips were provided but they are faded and do not have a color comparison chart.// 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)

   Person in charge could not provide a full test kit for quat sanitizer. Quat test strips were provided but they are faded and do not have a color comparison chart.// 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.
5. 05

   Plumbing and drainage

   Item 16B ↗

   Observed faucet handles on handwashing sink at bar do not work. No water supply can be generated.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Inspector’s full note +

   Code .06(2)(r)

   Observed faucet handles on handwashing sink at bar do not work. No water supply can be generated.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Official report · Item 16B ↗
   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.