TACOLOGIA receives B in Gwinnett County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Observed refried beans that did not cool to 41F from the previous day. Observed shredded cheese and two containers of shredded lettuce not cooling at a rate sufficient to reach 41F within 4 hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Refried beans were discarded. Cheese and lettuce were moved to freezer to rapidly cool to 41F.//

   Inspector’s full note +

   Code .04(6)(d)

   Observed refried beans that did not cool to 41F from the previous day. Observed shredded cheese and two containers of shredded lettuce not cooling at a rate sufficient to reach 41F within 4 hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Refried beans were discarded. Cheese and lettuce were moved to freezer to rapidly cool to 41F.//

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   Observed empanadas intended to be held under time control not labeled to indicate when the 4-hour 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…

   Inspector’s full note +

   Code .04(6)(i)

   Observed empanadas intended to be held under time control not labeled to indicate when the 4-hour 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: Empanadas were discarded.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Cooling methods and equipment

   Item 11A ↗

   Observed facility attempting to cool large quantities of beans and shredded lettuce. Observed facility attempting to cool shredded lettuce and shredded cheese in the top of a frequently opened prep cooler.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on…

   Inspector’s full note +

   Code .04(6)(e)

   Observed facility attempting to cool large quantities of beans and shredded lettuce. Observed facility attempting to cool shredded lettuce and shredded cheese in the top of a frequently opened prep cooler.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on proper cooling methods such as using smaller containers, keeping foods in prep cooler covered during cooling, or preparing foods the night before placing them in the prep cooler.//

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
4. 04

   Thawing methods

   Item 11C ↗

   Observed 3 packages of raw chicken thawing in meat sink without being submerged in running water 70F or below.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken was submerged in running water 70F or below to continue thawing.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed 3 packages of raw chicken thawing in meat sink without being submerged in running water 70F or below.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken was submerged in running water 70F or below to continue thawing.//

   Official report · Item 11C ↗
   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.