Pico E' Gallo/ Mr. Churro receives C in Fulton County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   Observed employee actively eating and drinking on top of the kitchen prep-top cooler. CA: Employee shall not eat in food prep area and on top of a cooler.

   Inspector’s full note +

   Code 511-6-1.03(5)(k)1&2

   Observed employee actively eating and drinking on top of the kitchen prep-top cooler. CA: Employee shall not eat in food prep area and on top of a cooler. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. New Violation.

   Official report · Item 2-2B ↗
   New violation
2. 02

   Food separation and protection

   Item 4-1A ↗

   Observed ground beef stored on top of ready to eat foods in the (main kitchen) reach-in cooler/fridge. Observed fully thawed chicken stored in the freezer, the water from the chicken dripped on top ready to eat foods stored in zip-Loc bags.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed ground beef stored on top of ready to eat foods in the (main kitchen) reach-in cooler/fridge. Observed fully thawed chicken stored in the freezer, the water from the chicken dripped on top ready to eat foods stored in zip-Loc bags. COS: PIC rearranged the cooler and freezer. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed heavy buildup-up of pink, yellow, and brown mold-like substance in the ice machine located in the front service area. COS/CA: PIC will burn the ice and deep clean the ice machine, facility will discontinue the use of ice (or use ice from another source).

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed heavy buildup-up of pink, yellow, and brown mold-like substance in the ice machine located in the front service area. COS/CA: PIC will burn the ice and deep clean the ice machine, facility will discontinue the use of ice (or use ice from another source). 7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrected On-Site. New Violation. Correct By: 08/07/2026

   Official report · Item 4-2B ↗
   Corrected on siteNew violation

   Correct by
   Aug 7, 2026

4. 04

   Date marking and disposition

   Item 6-2 ↗

   Observed no date-marking on any of the ready to eat foods items. 1.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed no date-marking on any of the ready to eat foods items. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf COS; PIC created date label for all RTE foods Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
5. 05

   Food labeling and containers

   Item 10D ↗

   Observed no labels on any of the sauce bottles in the main kitchen. COS: PIC created labels for all. d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Observed no labels on any of the sauce bottles in the main kitchen. COS: PIC created labels for all. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.

   Official report · Item 10D ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.