TORTUGAS CUBAN GRILL receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee attempting to sanitize dishes in chemical warewashing machine dispensing 0ppm chlorine.// 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: Instructed person in charge to set up a 3-compartment sink operation to manually wash, rinse, and sanitize dishes.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed employee attempting to sanitize dishes in chemical warewashing machine dispensing 0ppm chlorine.// 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: Instructed person in charge to set up a 3-compartment sink operation to manually wash, rinse, and sanitize dishes.//

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

   Cold holding

   Item 6-1A ↗

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

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

   Time as a public health control

   Item 6-1D ↗

   Observed garlic oil, cut lettuce, and cut tomato intended to be on time control with no label to indicate when the 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…

   Inspector’s full note +

   Code .04(6)(i)

   Observed garlic oil, cut lettuce, and cut tomato intended to be on time control with no label to indicate when the 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: Food was discarded.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed walk-in cooler unable to maintain proper cold holding temperatures. Minimum ambient air temperature was 43F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Do not use walk-in cooler to store time/temperature control for safety foods until repaired.//

   Inspector’s full note +

   Code .05(6)(a)

   Observed walk-in cooler unable to maintain proper cold holding temperatures. Minimum ambient air temperature was 43F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Do not use walk-in cooler to store time/temperature control for safety foods until repaired.//

   Official report · Item 15A ↗
   No correction or repeat marker recorded.
5. 05

   Warewashing facilities and test strips

   Item 15B ↗

   Observed chemical warewashing machine dispensing less than 50ppm chlorine. Sanitizer supply was empty.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

   Inspector’s full note +

   Code .05(6)(d),(e)

   Observed chemical warewashing machine dispensing less than 50ppm chlorine. Sanitizer supply was empty.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

   Official report · Item 15B ↗
   No correction or repeat marker recorded.
6. 06

   Warewashing facilities and test strips

   Item 15B ↗

   Observed accumulation of residue on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

   Inspector’s full note +

   Code .05(6)(d),(e)

   Observed accumulation of residue on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

   Official report · Item 15B ↗
   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.