Fiesta Bar Y Parrilla receives B in Fulton County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Observed food not cooling properly (soup: menudo). PIC was informed that.

   Inspector’s full note +

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

   Observed food not cooling properly (soup: menudo). PIC was informed that. (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS: PIC reheated food to 165 and separated the soup into smaller containers to cool more rapidly. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
2. 02

   Cooling methods and equipment

   Item 11A ↗

   Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. e) Cooling Methods. 1.

   Inspector’s full note +

   Code 511-6-1.04(6)(e)

   Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC separated food into small containers to cool more rapidly. Corrected On-Site. New Violation.

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

   Equipment cleanliness

   Item 15C ↗

   Observed buildup of a mold-like substance inside the walk-in freezer. Observed buildup of soiled residue on the microwave.

   Inspector’s full note +

   Code 511-6-1.05(7)(d)

   Observed buildup of a mold-like substance inside the walk-in freezer. Observed buildup of soiled residue on the microwave. PIC was informed that Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 11/19/2026

   Official report · Item 15C ↗
   New violation

   Correct by
   Nov 19, 2026

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