951 S MARIETTA PKWY SE MARIETTA, GA 30060-2821
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed no available cold water at only hand sink in main kitchen. C/A- A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct by date: 4/14/26
Routine
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed gorditas filled with pork with prep date of 8/4 held in RIC in main kitchen. C/A-A food that requires datemarking shall be discarded if it: exceeds 7 days, not including the time that the product is frozen COS- PIC discarded item
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed 3-compartment sink actively set up with dishes in sanitizer compartment and tested at 0ppm chlorine C/A-A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07; Chlorine 50-100ppm COS- PIC remade 3-comp to 100ppm chlorine
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed gordaitas-filled with cheese(x1 in RIC x1 in WIC all dated 11/22) and cheese enchilada (x5 in WIC and x1 in RIC all dated 11/24) held past 7 days. C/A-A food that requires datemarking shall be discarded if it: exceeds 7 days, not including the time that the product is frozen COS- PIC discarded all items
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed 2 containers of barbacoa(shredded pork) in WIC outside holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- PIC discarded items
Routine
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
PIC did not have proof of employees being informed of their responsibility to report their health and activates as it relates to disease that are transmissible through food. C/A- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food COS- EHS provided Spanish employee health policy, all staff read and signed document on site.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed beef cooling in RI cooler in main kitchen tightly covered with saran wrap. C/A- When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS- PIC removed plastic wrap from beef cooling
Regulation: 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)
Observed no light in the WIC located outside behind restaurant. C/A- The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.