Mostro Burger receives A in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   In use bleach sanitizer at the three compartment sink observed with a concentration below 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The concentration was remixed to 50-100 ppm during the inspection.

   Inspector’s full note +

   Code .05(6)(n)

   In use bleach sanitizer at the three compartment sink observed with a concentration below 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The concentration was remixed to 50-100 ppm during the inspection.

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

   Date marking and disposition

   Item 6-2 ↗

   Multiple time/temperature control for safety foods that required date marking were observed held over 24 hours without proper date marking (sliced cheese, deli ham, hot dogs, cooked chicken, cooked yuca, beans, etc.). Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge date marked all the required items.

   Inspector’s full note +

   Code .04(6)(g)

   Multiple time/temperature control for safety foods that required date marking were observed held over 24 hours without proper date marking (sliced cheese, deli ham, hot dogs, cooked chicken, cooked yuca, beans, etc.). Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The person in charge date marked all the required items.

   Official report · Item 6-2 ↗
   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.