Casi Cielo receives A in Fulton County health inspection

1. 01

   Specialized process compliance

   Item 9-2 ↗

   During the last routine inspection I spoke with Gladys McBrayer and told them that if they want to do reduced oxygen packaging longer than 48 hours they must submit a HACCP plan. They got in touch with Mallory Finley in April to start the process for the HACCP plan but told her they would no longer vacuum package fish, Malory followed up and asked if they will vacuum package anything and they never responded.

   Inspector’s full note +

   Code 511-6-1.04(6)(k)

   During the last routine inspection I spoke with Gladys McBrayer and told them that if they want to do reduced oxygen packaging longer than 48 hours they must submit a HACCP plan. They got in touch with Mallory Finley in April to start the process for the HACCP plan but told her they would no longer vacuum package fish, Malory followed up and asked if they will vacuum package anything and they never responded. During the routine today I observed fish and other meats stored inside vacuumed sealed packaging, I also observed food being reheated in the packaging. The packaging I observed had dates longer than 48 hours. The items that were at the 48 hour mark were taken out of the packaging. CA- if the facility wants to vacuum package food longer than 48 hours they must submit a HACCP plan and have it approved before starting the process. Facility can no longer do vacuum packaging longer than 48 hours. 511-6-1.04(6)(k) - Reduced Oxygen Packaging, Criteria (P, Pf) (k) Reduced Oxygen Packaging Without a Variance But HACCP Plan Required, Criteria. 1. Except for a food service establishment that obtains a variance as specified under (j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. P 2. Except as specified under subsection 6(l) of this rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(8)(a) through (g) and that: Pf (i) Identifies the food to be packaged; Pf (ii) Except as specified under paragraphs 3 through 5 of this subsection, requires that the packaged food shall be maintained at 41°F (5°C) or less and meet at least one of the following criteria: Pf (I) Has an aw of 0.91 or less, Pf (II) Has a pH of 4.6 or less, Pf (III) Is a meat or poultry product cured at a food processing plant regulated by the USDA using substances specified in 9 CFR 424.21, Use of food ingredients and sources of radiation, and is received in an intact package, Pf or (IV) Is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; Pf (iii) Describes how the package shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: Pf (I) Maintain the food at 41°F (5°C) or below, Pf and (II) Discard the food if within 30 calendar days of its packaging if it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption; Pf (iv) Limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; P (v) Includes operational procedures that: (I) Prohibit contacting ready-to-eat food with bare hands, Pf (II) Identify a designated work area and the method by which: Pf (A) Physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination, Pf and (B) Access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation, Pf and (III) Delineate cleaning and sanitization procedures for food-contact surfaces; Pf and (vi) Describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: Pf (I) Concepts required for a safe operation, Pf (II) Equipment and facilities, Pf and (III) Procedures specified under paragraph 2(v) of this subsection and DPH Rule 511-6-1-.02(6)(b) and (d). Pf 3. Except for fish that is frozen before, during, and after packaging and bears a label indicating that is to be kept frozen until time of use, a food service establishment may not package fish using a reduced oxygen packaging method.P 4. Except as specified under paragraph 3 of this subsection and subsection (l) of this Rule, a food service establishment that packages food using a cook-chill or sous vide process shall: (i) Prior to implementation, provide a HACCP plan that contains the information as specified under DPH Rule 511-6-1-.02(8)(a)through(g) to the Health Authority; Pf (ii) Ensure the food is: (I) Prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the bagged product to another business entity or the consumer, Pf (II) Cooked to heat all parts of the food to a temperature and for a time as specified under DPH Rule 511-6-1-.04(5)(a), P (III) Protected from contamination before and after cooking as specified within DPH Rule 511-6-1-.04 (4) and (5) of this Rule, P (IV) Placed in a package with an oxygen barrier and sealed before cooking, or placed in a package and sealed immediately after cooking and before reaching a temperature below 135°F (57°C), P (V) Cooled to 41°F (5°C) in the sealed package or bag as specified under DPH Rule 511-6-1-.04 (6) (d) of this Rule and subsequently: P (A) Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C) and held at that temperature until consumed or discarded within 30 days after the date of packaging;P or (B) Held at 41°F (5°C) or less for no more than 7 days, at which time the food must be consumed or discarded;P or (C) Cooled to 34°F (1°C) within 48 hours of reaching 41°F (5°C), removed from refrigeration equipment that maintains a 34°F (1°C) food temperature and then held at 41°F (5°C) or less for no more than 7 days, not to exceed 30 days from its date of packaging, at which time the food must be consumed or discarded; P or (D) Held frozen with no shelf life restriction while frozen until consumed or used.P (VI) Held in a refrigeration unit that is equipped with an electronic system that continuously monitors time and temperature and is visually examined for proper operation twice daily, Pf (VII) If transported off-site to a satellite location of the same business entity, equipped with verifiable electronic monitoring devices to ensure that times and temperatures are monitored during transportation, Pf and (VIII) Labeled with the product name and the date packaged, Pf and (iii) Maintain the records required to confirm that cooling and cold holding refrigeration time/temperature parameters are required as part of the HACCP plan for at least six months and, make such records available to the Health Authority upon request, Pf (iv) Implement written operational procedures as specified under paragraph 2(v) of this subsection and a training program as specified under paragraph 2(vi) of this subsection. Pf 5. Except as specified under subsection (l) below, a food service establishment that packages cheese using a reduced oxygen packaging method shall: (i) Limit the cheeses packaged to those that are commercially manufactured in a food processing plant with no ingredients added in the food service establishment and that meet the Standards of Identity as specified in 21 CFR 133.150 Hard cheeses, 21 CFR 133.169 pasteurized process cheese or 21 CFR 133.187 Semisoft Cheeses;P (ii) Have a HACCP plan that contains the information specified under DPH Rule 511-6-1-.02(8)(a) through (g) and as specified under paragraphs 2(i), (iii)(I), (v), and (vi) of this subsection;Pf (iii) Labels the package on the principal display panel with a “use by” date that does not exceed 30 days from its packaging or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; Pf and (v) Discards the reduced oxygen packaged cheese if it is not sold for off-premises consumption or consumed within 30 calendar days of its packaging. Pf New Violation. Correct By: 09/20/2026

   Official report · Item 9-2 ↗
   New violation

   Correct by
   Sep 20, 2026

2. 02

   Thawing methods

   Item 11C ↗

   Observed fish thawed in the vacuum packaging that was done by the facility. COS- fish was removed from packaging and PIC was already told during the last routine they cannot vacuum package fish if it is not frozen.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed fish thawed in the vacuum packaging that was done by the facility. COS- fish was removed from packaging and PIC was already told during the last routine they cannot vacuum package fish if it is not frozen. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation
3. 03

   Utensil storage

   Item 14A ↗

   Observed knives stored in the crevices of equipment. COS- knives were moved to a clean surface.

   Inspector’s full note +

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

   Observed knives stored in the crevices of equipment. COS- knives were moved to a clean surface. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
4. 04

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed multiple dishes stacked wet at the time of the inspection. COS- dishes were unstacked to allow air drying.

   Inspector’s full note +

   Code 511-6-1.05(10)(a)

   Observed multiple dishes stacked wet at the time of the inspection. COS- dishes were unstacked to allow air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. Repeat Violation. Correct By: 09/17/2026

   Official report · Item 14B ↗
   Corrected on siteRepeat violation

   Correct by
   Sep 17, 2026

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