XELA PAN #2 receives A in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed crema, ham, and raw chicken cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed crema, ham, and raw chicken cold holding above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Hot holding temperatures

   Item 6-1B ↗

   Observed potato tamales and two pupusa fillings hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were hot holding improperly for less than 2 hours and were allowed to be reheated to 165F or above.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed potato tamales and two pupusa fillings hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were hot holding improperly for less than 2 hours and were allowed to be reheated to 165F or above.//

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

   Utensil storage

   Item 14A ↗

   Observed scoops with their handles in direct contact with food (cooked rice, pumpkin seeds, sesame seeds).// 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 scoops with their handles in direct contact with food (cooked rice, pumpkin seeds, sesame seeds).// 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: Scoops were adjusted so handles are not touching the food.//

   Official report · Item 14A ↗
   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.