El Sazon! Bar and Grill

Observed raw fish stored above cooked shredded beef in reach-in cooler. Observed steak and pork stored next chicken in walk-in cooler. Observed raw chicken stored next to ground beef in walk-in cooler. RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, Cooked ready-to-eat food; and Fruits and vegetables before they are washed.

Observed raw shrimp cold-holding above 41F in reach-in drawer. Observed multiple TCS foods cold-holding above 41F in reach-in cooler. COS: PIC stated raw shrimp were prepped less 2 hours prior. Shrimp were placed on ice bath to rapidly cool. All TCS items held in reach-in cooler above 41F were discarded. Items just prepped were placed into walk-in cooler to rapidly cool. See notes for discard list.

Observed queso fresco, jalapenos, and avocado uncovered in bottom of prep-top cooler. COS: PIC covered items with lid.

Observed cook working at grill to not have proper hair restraint. RCA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed wet nesting of containers on drying rack in ware wash area. RCA: Allow all dishes to completely air dry before stacking to prevent moisture from being trapped and potentially mildewing.

Observed shredded cheese stored under raw fish and shrimp in reach-in cooler. Observed raw beef stored directly on top of container of beans and next to containers of cabbage slaw mix, lemons and cilantro in walk-in cooler.

RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, Cooked ready-to-eat food; and Fruits and vegetables before they are washed.

Observed multiple TCS foods in reach-in cooler that was not functioning (chicken, beef, shrimp).

COS CA: Employee discarded foods. Cold held TCS foods shall be kept at 41 or below for safety.

Observed multiple violations of State of Georgia Food rules as evidenced by food separation, cold holding temperatures and sanitation issues. This pattern of non-compliance with food rules is due to a failure of facility in their managerial responsibilities.

RCA: PIC is to implement a system utilizing active managerial control over facility issues.

Observed cooked chicken wings and raw shrimp uncovered in reach in cooler. TCS found (hamburger patties & burrito) stored in freezer uncovered and thrown on other packages of food and subject to contamination.

RCA: Foods shall be stored covered to protect from outside contamination.

Observed mildew-like substance and slime on baffle of ice maker machine. Observed mildew-like substance inside nozzle of frozen margarita dispenser.

RCA: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Burn ice, clean and sanitize before refilling ice.

Observed nonfood-grade containers used for food storage of chips and foods in walk-in cooler.

RCA: Facility is to use food grade containers for safe food storage.

Upon discussion with employee it was found that some foods are served undercooked at request. Observed on menu that consumer advisory for raw/undercooked animal products not provided.

RCA: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item.

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Observed inconsistent date marking of TCS foods in facility.

RCA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed spray bottle of bleach solution without any labeling.

RCA: 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.

Observed multiple cold holding units without internally placed thermometers.

RCA: Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

Observed multiple containers of foods on floor in walk-in cooler. Observed box of oil on floor in kitchen.

Observed ROP salmon completely thawed in ROP packaging, ROP packaging had a label indicating that it was to be removed from packaging before thawing.

COS CA: PIC discarded fish. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less.

Hot water supply not maintained during peak periods. Observed hot water heater was not reliable with employee having to repeatedly turn on pilot.

RCA: Facility shall have a reliable hot water heater, unit will need to be serviced or replaced. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment.

Observed ice scoop with handle in contact with ice.

COS CA: PIC moved scoop out of ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed that facility did not have testing methods for verifying chlorine or quat sanitizer solutions.

RCA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed no soap at the hand wash sink at the bar.

RCA/CA: PIC put new soap at the sink. and washing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed no date marking throughout the facility on food items that have been and will be held for over 24 hours.

RCA: PIC stated that they will date mark all food items that have been prepped. As well as all TCS items. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking.

Observed main hand sink in the kitchen not properly stocked - no paper towels. CA/COS: PIC supplied paper towels and will make sure sink remains stocked at all times.

Observed no date marking throughout the facility on food items that have been and will be held for over 24 hours. CA: PIC ensured me all food items have been prepped within the last two days. PIC will also ensure that employees work on date marking TCS food items when lunch rush is over.

Observed wet nesting of dishes on drying rack of ware wash area. CA: Allow all dishes to completely air dry before stacking to prevent moisture from being trapped and potentially mildewing.