TAQUERIA receives B in Gwinnett County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed an open water bottle and a coffee cup on a prep table in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: water bottle and cup were discarded.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed an open water bottle and a coffee cup on a prep table in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: water bottle and cup were discarded.

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

   Handwashing

   Item 2-2D ↗

   Observed sanitizer containers stacked inside and a wiping cloth draped over the side of one hand sink, and tape, markers, and a pen inside the 2nd hand sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Everything was removed from the hand sinks.

   Inspector’s full note +

   Code .06(2)(o)

   Observed sanitizer containers stacked inside and a wiping cloth draped over the side of one hand sink, and tape, markers, and a pen inside the 2nd hand sink in the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Everything was removed from the hand sinks.

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

   Cold holding

   Item 6-1A ↗

   Observed multiple Time/temperature control for safety (TCS) foods held above 41°F (5°C) in the upright cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple Time/temperature control for safety (TCS) foods held above 41°F (5°C) in the upright cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

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

   Food labeling and containers

   Item 10D ↗

   Observed multiple bottles of sauces not labeled with a common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Bottles were labeled.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple bottles of sauces not labeled with a common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Bottles were labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
5. 05

   Ventilation and lighting

   Item 17D ↗

   Observed an employee coffee station (coffee maker, ground coffee, sugar, and in-use coffee cups) stored on a shelf over dishes stored clean and used for the restaurant. Observed a cell phone on a prep table. Observed employee food stored over restaurant food in the upright cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Clean dishes were removed from the shelves. The cell phone was moved to the designated employee area. Employee food was moved to the bottom of the cooler.

   Inspector’s full note +

   Code .07(4)(b)

   Observed an employee coffee station (coffee maker, ground coffee, sugar, and in-use coffee cups) stored on a shelf over dishes stored clean and used for the restaurant. Observed a cell phone on a prep table. Observed employee food stored over restaurant food in the upright cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Clean dishes were removed from the shelves. The cell phone was moved to the designated employee area. Employee food was moved to the bottom of the cooler.

   Official report · Item 17D ↗
   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.