EL WEY DEL TACO receives B in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Upon inspection, a person in charge (PIC) was not present.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge (PIC) arrived to the facility.//

   Inspector’s full note +

   Code .03(2)

   Upon inspection, a person in charge (PIC) was not present.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge (PIC) arrived to the facility.//

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

   Cold holding

   Item 6-1A ↗

   Observed in the standing cooler in the kitchen, two containers of yellow rice and one container of cooked pulled pork holding a temperature above 41F. 2. In the display cooler by the front door, observed six containers of blueberry cheesecake, five oreo pies, one flan, and four tiramisu cakes holding temperatures above 41F.// (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.//

   Inspector’s full note +

   Code .04(6)(f)1.

   Observed in the standing cooler in the kitchen, two containers of yellow rice and one container of cooked pulled pork holding a temperature above 41F. 2. In the display cooler by the front door, observed six containers of blueberry cheesecake, five oreo pies, one flan, and four tiramisu cakes holding temperatures above 41F.// (See temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.//

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

   Cooling time and temperature

   Item 6-1C ↗

   Upon inspection, observed boiled chicken wings in plastic bags and in one plastic container on the prep table that did not cool to 70F within two hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: The boiled chicken wings were discarded.//

   Inspector’s full note +

   Code .04(6)(d)

   Upon inspection, observed boiled chicken wings in plastic bags and in one plastic container on the prep table that did not cool to 70F within two hours.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: The boiled chicken wings were discarded.//

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

   Cooling methods and equipment

   Item 11A ↗

   Observed boiled chicken wings in plastic bags and boiled chicken wings in a plastic container stacked together in a way that did not allow them to cool rapidly enough..// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooling methods were discussed.//

   Inspector’s full note +

   Code .04(6)(e)

   Observed boiled chicken wings in plastic bags and boiled chicken wings in a plastic container stacked together in a way that did not allow them to cool rapidly enough..// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooling methods were discussed.//

   Official report · Item 11A ↗
   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.