LAS DELICIAS DE LA ABUELA receives A in Gwinnett County health inspection

1. 01

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple wet wiping cloths stored in a green bucket containing no liquid. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were moved to a red bucket with Chlorine sanitizer at the appropriate concentration.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple wet wiping cloths stored in a green bucket containing no liquid. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were moved to a red bucket with Chlorine sanitizer at the appropriate concentration.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed tongs stored in water at a temperature below 135°F (57°C) on the grill. See temperature log. 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed tongs stored in water at a temperature below 135°F (57°C) on the grill. See temperature log. 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 grill was turned on, the water was replaced, and it was brought to a boil.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
3. 03

   Pest control

   Item 18 ↗

   Observed a live roach inside the oven in the kitchen (the oven was not in use). Observed dead roach bodies inside the same oven. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: The live roach was killed, and the roach bodies were removed. The oven was cleaned and sanitized. The last pest…

   Inspector’s full note +

   Code .07(5)(k)

   Observed a live roach inside the oven in the kitchen (the oven was not in use). Observed dead roach bodies inside the same oven. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: The live roach was killed, and the roach bodies were removed. The oven was cleaned and sanitized. The last pest control service was on 10/14/26, with an application underneath the kitchen appliances.

   Official report · Item 18 ↗
   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.