SABORES DE MI TIERRA 2

Observed food employee wash gloved hands at hand sink. Inspector instructed employee to remove gloves then wash hands then put on new gloves. COS: employee removed gloves and washed hands before putting on new gloves. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

In walk in cooler, observed raw shelled eggs stored above vegetables tamales. COS: Vegetable tamales and raw shelled eggs relocated so that the tamales are stored above the raw eggs. CA: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, P and (II) Cooked ready-to-eat food;

Observed 2 containers of plantain chips and 1 container of peeled onions stored uncovered. COS: foods covered with saran wrap. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed inside food-contact and non-food contact portions of the ice machine unclean with white and black residue. COS: ice machine cleaned and sanitized during inspection CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed tin foil lining most shelfs with food equipment such as pots, pans, and plates. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Discussed with employee to remove all non-approved materials lining shelves. If wanting to line shelves plastic or rubber mats that meet the requirements are allowed.

Observed non-food contact surfaces of walls unclean with grease and food debris build-up. Discussed with PIC to clean areas and implement a regular cleaning scheduling to prevent excess build-up overtime. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed different types chemicals removed from original container stored in spray bottles without being labeled with common name. CA: 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. COS: PIC dumped out 3 chemical spray bottles because unsure of the exact chemical inside and labeled one container as windex.

Observed 2 employees wearing bracelets when working with foods such as cutting and blending cantaloupe and cooking foods on grill. CA: 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. COS: employees removed bracelets

Observed in-use utensil water at 105F. Recommended to either keep in-use utensil water 135F or below or use 1 utensil per food item on steam well and store with food and clean every 4 hours or less. COS: PIC washed and cleaned utensils and discarded utensil water CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observe scoops without handles stored in uncooked rice and sugar. COS: scoops without handles removed CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

Observed several food items stored in non-food grade grocery bags. CA: Materials that are used to make single-service and single-use articles may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and shall be safe, and clean.

The the sanitizer compartment of the 3-compartment sink, observed in-use quaternary ammonium sanitizer reading below manufacturer's recommendations at 100ppm quat. CA: 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(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions, and shall be used as follows: A quaternary ammonium compound solution shall have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling. COS: PIC changed out low sanitizer bottle and solution now reading 400ppm quat.

Observed True single-door reach in cooler unable to maintain ambient and TCS foods 41F or below upon arrival of inspection. All foods inside cooler were cooked or prepared day of inspection were relocated to another cooler to continue cooling properly. CA: Equipment shall be maintained in a state of repair. COS: reach in cooler temperature adjusted to below 41F.

Observed several foods in freezers directly stored in to-go bags. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Suggested not to use to-go bags to stored foods in direct contact with the bag because the dye can leach onto foods. Remove all foods from to-go bags.

In bottom portion of prep top cooler observed raw shelled eggs stored above ready to eat foods (various fruits, milk, cheese and Country Crock butter). In walk in cooler observed raw salmon stored above ready to eat cheeses. In tan reach in cooler observed raw chicken stored above raw shelled eggs. CA: 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, or other raw ready-to-eat food such as fruits and vegetables, and Cooked ready-to-eat food COS: raw eggs relocated to another cooler so that it is stored according to final cook temperature, raw salmon relocated to another shelf in walk in cooler below any ready to eat foods, raw chicken and raw shelled eggs in tan reach in cooler relocated to walk in cooler and stored according to their final cook temperature. Reminded PIC of storage poster posted on wall in facility.

In tan reach in cooler observed all TCS foods (raw beef, raw chicken, raw shelled eggs) cold-holding above 41F. See * in temperature log. CA: 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: raw chicken, raw beef, and raw shelled eggs relocated to walk in cooler to cool and ice baths used as well

Observed dressing with fresh garlic in oil, cooked cheese, and cooked pork using time as a public health control without any time markings indicated time cooked or removed from cooler or time to discard. CA: if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: time markings placed on foods to be discarded at 2pm. Gave PIC TPHC template

Observed no hand drying provision at bar hand sink and using paper towels stored across the room. CA: Each handwashing sink shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures COS: employee provided paper towels directly next to bar hand sink

Observed tan reach in cooler unable to maintain TCS foods and ambient temperatures 41F and below. CA: Equipment shall be maintained in a state of repair. Recommended to have someone service the tan reach in cooler not store any TCS foods in it until it can maintain temperatures 41F and below. PIC states they are still waiting on the replacement cooler.

Observed in walk in cooler raw pork and raw beef above ready to eat onion/vinegar sauce. Raw beef next to ready to eat olives and tamales. In residential-like reach in cooler observed raw eggs directly on top of ready to eat cheese and turkey bacon. Observed raw chicken above ready to eat cheese and cooked turkey bacon. Observed raw cut beef above raw pork chops. Observed raw cut beef and raw pork chops above ready to eat cheese. Upon arrival, observed raw beef and raw fish stored next to each other meat sink COS: foods in walk in cooler, reach in cooler, and meat sink rearranged or relocated to final cook temperatures and all ready to eat foods stored above raw animal products. Raw beef at meat sink relocated to reach in freezer. Gave Just Store It in English and Spanish.

Observed spray bottle of detergent stored on side of shelf above foods (ramen packets). COS: detergent relocated to chemical storage. Discussed proper storage of chemicals.

Observed onions cooling at room temperature. Discussed proper cooling methods and times. COS: onions placed on ice bath.

Upon arrival, observed raw fish thawing at room temperature at drainboard of meat sink. Discussed proper thawing methods and gave Just Thaw It in English and Spanish. COS: cool running water used to thaw fish in meat sink.

Upon arrival, observed onions and box of plantains chips and beer (in walk in cooler) stored directly on floor. Discussed that all foods shall be at least 6 inches off floor. COS: foods placed off floor.

Observed in-use utensil water below 135F. Recommended to either keep in-use utensil water 135F or below or use 1 utensil per food item on steam well and store with food and clean every 4 hours or less. COS: PIC opted to use 1 utensil for each food item

Upon arrival, observed ice scoop handle stored directly in contact with ice. COS: ice scoop handle removed from ice. Discussed that all scoop handles shall be stored in a way that the handle does not come in contact food foods

Observed single use napkins stored directly on floor. COS: napkins placed off floor. Discussed that all single use items shall be at least 6 inches off floor.

Observed single use milk cartons being reused. Discussed that single use items may not be reused. COS: PIC discarded milk cartons.

Leak observed under the ice machine, at the vegetable sink, and dish sink.

Ice machine does not have an indirect connection via an air gap or air break. The plumber is expected to arrive in the afternoon to make plumbing repairs. A photo of the repair must be emailed to nakia.robinson@dph.ga.gov by COB 8-30-23

Gasket and the interior of the Kenmore domestic freezer has some food debris and the gasket has some build up.

Restroom doors in the kitchen, and the dining area do not have self closure devices installed.