MENAS TACOS receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed in the walk in cooler multiple metal containers filled with raw beef stored above raw fish and shrimp. Observed two plastic containers of ready to eat lunch meat (ham) stored below the multiple metal containers of raw beef. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed in the walk in cooler multiple metal containers filled with raw beef stored above raw fish and shrimp. Observed two plastic containers of ready to eat lunch meat (ham) stored below the multiple metal containers of raw beef. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The foods were rearranged appropriately.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food separation and protection

   Item 4-1A ↗

   Observed a food employee handle food at the grill, then wash dishes at the three-compartment sink, and then returned to the grill without changing gloves when switching tasks.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The food employee removed their gloves, wash hands and donned new gloves.//

   Inspector’s full note +

   Code .04(4)(n)1

   Observed a food employee handle food at the grill, then wash dishes at the three-compartment sink, and then returned to the grill without changing gloves when switching tasks.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The food employee removed their gloves, wash hands and donned new gloves.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Food storage and contamination

   Item 12A ↗

   Observed in the walk in cooler, a box of soda and a plastic container of salsa stored on the floor.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The items were removed to be above the floor of at least 6 inches.//

   Inspector’s full note +

   Code .04(4)(q)

   Observed in the walk in cooler, a box of soda and a plastic container of salsa stored on the floor.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The items were removed to be above the floor of at least 6 inches.//

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
4. 04

   Personal cleanliness

   Item 12B ↗

   Observed a food employee prepare food with no hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The food employee donned a hair restraint.//

   Inspector’s full note +

   Code .03(5)(j)

   Observed a food employee prepare food with no hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The food employee donned a hair restraint.//

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
5. 05

   Utensil storage

   Item 14A ↗

   Observed multiple clear plastic container bowls being used as scoops to handle food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient velocity…

   Inspector’s full note +

   Code .04(4)(k)

   Observed multiple clear plastic container bowls being used as scoops to handle food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The bowls were discarded.//

   Official report · Item 14A ↗
   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.