CRAZY CANTINA AND GRILL receives B in Gwinnett County health inspection

1. 01

   Hot holding temperatures

   Item 6-1B ↗

   Observed cooked chorizo, 2 pans of rice, and pork belly held below 135°F (57°C) on a prep surface in the kitchen (with the intention to hold for service). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The chorizo was reheated, and the 2 pans of rice were allowed to cool in the walk-in cooler. The pork belly was discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed cooked chorizo, 2 pans of rice, and pork belly held below 135°F (57°C) on a prep surface in the kitchen (with the intention to hold for service). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The chorizo was reheated, and the 2 pans of rice were allowed to cool in the walk-in cooler. The pork belly was discarded.

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

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a green bucket full of chlorine sanitizer without a label, an unlabeled bottle of Windex, and an unlabeled spray bottle of chlorine sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The bottles were labeled.

   Inspector’s full note +

   Code .07(6)(b)

   Observed a green bucket full of chlorine sanitizer without a label, an unlabeled bottle of Windex, and an unlabeled spray bottle of chlorine sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The bottles were labeled.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
3. 03

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a heavy-duty lighter stored over a prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighter was moved to the bottom shelf.

   Inspector’s full note +

   Code .07(6)(c)

   Observed a heavy-duty lighter stored over a prep table. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighter was moved to the bottom shelf.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   Observed 2 bottles of Raid stored with other chemicals under the warewashing sink. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: The Person in charge removed the bottles from the facility.

   Inspector’s full note +

   Code .07(6)(e)

   Observed 2 bottles of Raid stored with other chemicals under the warewashing sink. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: The Person in charge removed the bottles from the facility.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Single-use article storage and use

   Item 14C ↗

   &3Observed 4 boxes of single-use napkins and food storage containers on the floor in the kitchen hallway. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The boxes were put on a pallet 6" off of the floor.

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed 4 boxes of single-use napkins and food storage containers on the floor in the kitchen hallway. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The boxes were put on a pallet 6" off of the floor.

   Official report · Item 14C ↗
   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.