TAQUERIA AND MARISCO DIAZ receives A in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed prepped and portioned raw chicken not in the original packaging, above prepped raw beef and pork in the standing reach-in freezer. Observed prepped and raw beef patties not in their original packaging, stored over raw fish in the standing reach-in freezer. 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…

   Inspector’s full note +

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

   (vi)(vii)(viii)Observed prepped and portioned raw chicken not in the original packaging, above prepped raw beef and pork in the standing reach-in freezer. Observed prepped and raw beef patties not in their original packaging, stored over raw fish in the standing reach-in freezer. 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: All of the food items were rearranged in the appropriate order.

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

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple dishes stored as clean, stacked wet throughout the kitchen. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were separated and inverted to air-dry.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple dishes stored as clean, stacked wet throughout the kitchen. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were separated and inverted to air-dry.

   Official report · Item 14B ↗
   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.