Taqueria El Primo

Observed failure to store food in a way to prevent potential cross contamination. Observed raw chicken stored alongside raw beef, raw fish, and ready to eat sausage. Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. 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 PIC re organized food items

Observed failure to use or discard old by the printed expiration date. Observed carton of liquid whole eggs stored in cooler with an expiration date of 3/20/26 during and inspection on 3/23/26. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded food item

Observed failure to prevent potential contamination of food. Observed bottle of mayonnaise stored in a bin of prepared peppers and onions.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor PIC removed food item

Missing proof of employee health policy and training for each employee. Cos: emailing English and Spanish signature pages that may be used to educate staff. CA: Person in charge must demonstrate knowledge of and explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf ; 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; Keep signed forms on file for proof of training. Code: 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;

Observed open glass soda bottle on the cutting board of the cold prep table. COS: discarded. Ca: designate separate area for employee drinks away from food prep and make sure drinking from a single service cup with a lid and straw. Code; Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Missing clean up policy. Cos: emailing policy requirements. CA; place in kitchen and keep supplies to follow policy.

Observed self serve condiment area added without sneeze guards. CA: Must cover food with lids until appropriate sneeze guard is installed within the next 30 days. Code: u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Missing hand washing sign. Post a hand washing sign at each hand wash sink. Code; (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Cos: Emailing or to print off and post.

Missing no smoking sign. Post a no smoking sign near the entrance. Code; O.C.G.A. § 31-12A-8. “No Smoking” signs; removal of ashtrays

(a) “No Smoking” signs or the international “No Smoking” symbol consisting of a pictorial representation of a burning cigarette enclosed in a red circle with a red bar across it may be clearly and conspicuously posted by the owner, operator, manager, or other person in control in every public place and place of employment where smoking is prohibited by this chapter. Cos: emailing for owner to print and post.

Observed facility is missing test strips for sanitizer solution at dish sink. CA: Contact distributor and keep test paper onsite for usage to ensure proper levels of sanitizer (not too low or too high).

Install ceiling tiles around area where new hot water heater installed. Observed ceiling open to rafters around hot water heater. Code: Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Hot water supply not sized adequately to maintain 110F dish and 100F hand sink water during peak periods. CA: Upgrade to 12kw minimum from 4.5(3.8)kW upper/lower residential low boy unit. Code: (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf