NICKO REPORT
CitiesExplore

ELOTES ASADOS EL JAROCHO scores 82; inspectors cite handwashing issues

Inspected

733 Pleasant Hill Rd Suite 1121 Lilburn, GA 30047

Map ↗

ELOTES ASADOS EL JAROCHO received a B, scoring 82 out of 100, in a Gwinnett County food-service inspection on Sep 8, 2026. The official report lists five findings. [1]

Inspection score

82/100Grade BOfficial inspection

Inspection summary

The inspector observed no paper towels at the hand sink Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. [2]

The inspector also observed pot of cheese holding at temperature greater 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. [3]

A separate finding described pot of cheese opened yesterday bearing no date mark 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. [4]

What inspectors found

Read the official report

Showing 5 of 5 findings

  1. Handwashing

    Item 2-2D
    Observed no paper towels at the hand sink Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: sink supplied with paper towels
    Inspector’s full note

    Code .07(3)(b)

    Observed no paper towels at the hand sink Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: sink supplied with paper towels
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  2. Handwashing

    Item 2-2D
    Observed hand sink blocked by mop bucket and uhaul dolly 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: both items removed so sink is accessible.
    Inspector’s full note

    Code .06(2)(o)

    Observed hand sink blocked by mop bucket and uhaul dolly 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: both items removed so sink is accessible.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Observed pot of cheese holding at temperature greater 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: cheese discarded
    Inspector’s full note

    Code .04(6)(f)

    Observed pot of cheese holding at temperature greater 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: cheese discarded
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  4. Date marking and disposition

    Item 6-2
    Observed pot of cheese opened yesterday bearing no date mark 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) Corrective Actions: cheese discarded
    Inspector’s full note

    Code .04(6)(g)

    Observed pot of cheese opened yesterday bearing no date mark 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) Corrective Actions: cheese discarded
    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.

  5. Required permits and notices

    Item 13A
    Observed most recent inspection report not posted The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays inspection report
    Inspector’s full note

    Code .02(1)(d)

    Observed most recent inspection report not posted The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays inspection report
    Official report · Item 13A ↗
    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.

Inspection history 1

Official history ↗
  1. This report
    82/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 8, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
FC749EFC-978E-4B5A-87E9-934B34D7DFF1
Facility ID
564EB8FF-0F6B-4335-8209-73CCC39098E7
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked