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

1. 01

   Raw-food consumer advisory

   Item 5-2 ↗

   The Facility serves animal food that is undercooked / cooked-to-order. There is a consumer advisory on the menu, but the food items undercooked/ cooked to order are not identified with an asterisk. The QR code menu has a consumer advisory, but it does not have food items identified with an asterisk. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements,…

   Inspector’s full note +

   Code .04(7)(e)

   The Facility serves animal food that is undercooked / cooked-to-order. There is a consumer advisory on the menu, but the food items undercooked/ cooked to order are not identified with an asterisk. The QR code menu has a consumer advisory, but it does not have food items identified with an asterisk. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)

   Official report · Item 5-2 ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed two pairs of tongs sitting in water below 135°F (57°C) beside 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 two pairs of tongs sitting in water below 135°F (57°C) beside 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: Tongs were set at the ware-washing sink to be washed, rinsed, and sanitized. Sanitized tongs were put in water held at 135°F (57°C).

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

   Utensil storage

   Item 14A ↗

   Observed bowls being used as scoops for rice and panco bread crumbs. Observed a scoop handle resting in salt. 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed bowls being used as scoops for rice and panco bread crumbs. Observed a scoop handle resting in salt. 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: Bowls were removed from the food items, and the scoop was placed with the handle upright.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Pest control

   Item 18 ↗

   Observed a bug crawling on a prep surface and a roach resting in the crease of the heavy-duty can opener. 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: Pest bodies were removed. Pest control records were requested and shown. The most recent pest control visit was on the day of this…

   Inspector’s full note +

   Code .07(5)(k)

   Observed a bug crawling on a prep surface and a roach resting in the crease of the heavy-duty can opener. 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: Pest bodies were removed. Pest control records were requested and shown. The most recent pest control visit was on the day of this inspection (06/17/2026).

   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.