150 DOUGLAS ST CARTERSVILLE, GA 30120
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)
Observed employee washing dishes while wearing single-use gloves, then start kneading masa dough for corn tortillas with the same gloves. CA: Single-use gloves shall be used for only one task such as working with food, used for no other purpose and discarded before changing tasks. COS: Employee removed gloves.
Routine
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed personal drink (bottle) stored on prep table. CA: Personal drinks must be stored in single service beverage cup with lid and straw. COS: Drink discarded
Routine
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed nonfood contact areas (sides and under prep tables) beginning to show signs of rust and PIC using tin foil to cover areas. CA: Discussed wit PIC all foil will need to be removed and surfaces will need to be refinished with polish or paint or covered with an approved nonabsorbent material
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed areas of physical facility not cleaned at frequency to maintain cleanliness to sight and touch. CA: PIC will have areas of mobile unit deep cleaned at the base after operational hours
Routine
Regulation: 511-6-1.07(6)(e) - conditions of use (p, pf, c)
Observed chlorine sanitizing solution at too strong of a concentration; inspector test strip measured >200ppm chlorine. CA: Instructed PIC to always verify the concentration of the sanitizer with the test strip before using; chlorine sanitizer should be between 50ppm - 200ppm. PIC immediately corrected the sanitizing solution.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed salsa roja cooling tightly covered in the reach-in cooler. The salsa was prepared 20 minutes earlier and was 80°F. CA: Instructed PIC that foods in cooling must be uncovered. Based on the size of the mobile unit, recommended using either the chest freezer or an ice bath to properly cool. PIC immediately moved the salsa to an ice bath.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed personal cup stored in empty vegetable prep sink and personal medicine stored on food shelf. CA: Instructed PIC that personal items must be stored in an area separate from food storage and prep area. The items were removed.
Followup
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed cut cilantro and cut lettuce cooling in prep top cooler after being prepped at room temperature. CA: PIC moved cut lettuce to freezer to rapidly cool. Educated PIC on cooling methods for foods prepped at room temperature.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety (TCS) foods held above 41° F in prep top cooler (chorizo- 50F; pork- 45F; chicken- 46F; homemade salsa- 44F) and reach-in cooler (chicken- 48F; maza- 46F; lettuce- 44F). Ambient temperature of cooler was reading at 48° F. CA: PIC emptied cooler and adjusted cooler temperature. All items had been held in cooler for less than 4 hours and were moved to the chest freezer to rapidly cool.
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed carne asada held in chest freezer not cooled from 135° F to 70° F within 2 hours (carne asada- 119F; carne asada- 95F; see temperature chart). CA: PIC stated that carne asada was prepared at 1:45PM. At 3:45PM, carne asada had not reached 70° F or less. PIC discarded carne asada. Educated PIC on proper cooling time and temperature parameters and on cooling methods (storing cooling foods with lids removed to allow for rapid cooling).
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed handwashing sink not functioning properly such that it was not accessible at all times for employee handwashing. CA: Informed PIC that handwashing sink must be serviced immediately such that it is accessible for handwashing for all employees at all times.
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Observed container of sanitizer stored in spray bottle without label indicating the contents of the bottle. CA: Educated PIC on need to label all containers of chemicals.
Regulation: 511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)
Observed reach-in cooler unit without internal thermometer. CA: Informed PIC that all cold holding units must have an internal thermometer inside the unit.
Regulation: 511-6-1.07(5)(n) - maintaining premises, free of unnecessary items/litter (c)
Observed employee personal food items stored in reach-in cooler without labels or means of separating personal items from food used for facility. CA: Informed PIC that all personal items should be stored and labeled separately from food used in the facility, or not stored on the mobile unit.