FRESCO'S INTERNATIONAL KITCHEN

Observed broken floor tiles and wear-and-tear to physical facilities such as the walls, doorway molding. Repair and/or replace any physical facilities that are not in good repair. PIC has filled broken tiles with grout as a temporary fix until they can have their maintenance person replace the broken tiles.

(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

EHS Laura Ivester arrived on site and witness food being delivered to facility on the back of a residential truck bed inside coolers. Upon investigation and talking to PIC Courtney, it was understood that the facility's current procedures for MFU is to keep the MFU at the vending location in Gwinnet County and transport remaining food product in coolers to a residential address. Product remains at residential address overnight and later brought back to restaurant to be refreshed. At time of investigation several food items violated temperatures regulations. Details on the temperatures are located in food temperature observations. Owners Horacio Enriquez-Rangel and CFSM Manuel Enriquez-Rangel were refreshed on regulations for MFU. Notified on requirements for compliance with the GA Food Code being transported from residential was discarded on site. MFU to be brought back to base by July 7, 2025. Follow up required.

(3) Specifications for Receiving. (a) Temperature.

1. Except as specified in paragraph 2 of this subsection, refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. P
2. If a temperature other than 41°F (5°C) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
3. Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less. P
4. Time/temperature control for safety food that is cooked and received hot shall be at a temperature of 135°F (57°C) or above. P
5. A food that is labeled frozen and shipped frozen by a food processing plant shall be received frozen. Pf
6. Upon receipt, time/temperature control for safety food shall be inspected to ensure that there is no evidence of previous temperature abuse. Pf

Person in charge not performing duties and monitoring employees receiving of foods to determine if they were from approved sources, placed in the correct storage areas, received and maintained at the correct temperatures, protected from contamination, unadulterated. See violation 3-1B for more information.

Observed paper towels at handwashing sinks not located in a way to prevent contamination of the remaining paper towels. Install or use current paper towel dispenser that provides an individual, disposable towels.

(b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;
2. A continuous towel system that supplies the user with a clean towel;
3. A heated-air hand drying device; or
4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed working containers of rice and containers of mayo sitting on the floor in the dry good storage area. Food shall be stored at least 6 inches above the floor to protect from contamination.   (q) Food Storage.

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.

Observed nonfood-contact surfaces with an accumulation of debris and residue; areas including inside reach-in-coolers (RIC), under RIC, behind fryer area, around dishwasher area, dry storage area etc. Deep clean all areas and nonfood-contact surfaces within the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed broken floor tiles and wear-and-tear to physical facilities such as the walls, doorway molding. Repair and/or replace any physical facilities that are not in good repair.

(5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed broken/damaged ceiling tiles within the main kitchen of the facility. Replace all damaged ceiling tiles such that they meet the GA Food Code requirements. (2) Design, Construction, and Installation. (a) 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.

Recommend updating ceiling tiles and walls to be light colored to meet the GA Food Code requirements. (f) Wall and Ceiling Coverings and Coatings.

1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.
2. Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.

511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. 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. P Note: Observed 3 boxes of half and half with an expiration at of 05-09-2024. PIC voluntarily discarded the boxes.

511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Note: Observed dumpster missing drain plu. PIC stated they would contact the waste management company for a new one.