Cazadores Mexican Cantina & Grill

Observed raw pork chorizo sausage behind ready to eat guacamole. COS: moved raw meat from middle of top section of prep cooler surrounded by ready to eat foods to the end of the top section in front of the raw shrimp.

observed cooler elevated in temperature at beginning of inspection. PIC states due to frequent opening. COS: after remaining closed 15 min, recovered to 41 F ambient gauge and food cooled between 1-2 degrees. CA: Must have adequate capacity to hold foods at 41F or below even during rush times of frequent usage.

Observed thawed chicken in vegetable wash sink at 57 degrees f - cos: Placed chicken in cooler. Ca: Store at 41F or below.

observed 108F chicken and 102F beef hot holding on steam table from 10:30 am at 12 pm. Foods must be cooked to minimum cook temperature or higher then hot held at 135F or higher. Please see cook chart left at inspection. COS: final cook 203F for chicken and 155F for beef.

Person in charge not performing duties; not ensuring employees are cooking Time/Temperature Control for Safety Foods, through daily oversight of the employees'routine monitoring of the cooking temperatures. Observed par cooked food on hot holding cabinet. CA: Must fully cook prior to hot holding.

Observed employee use gloves to handle raw shrimp, cook then grab uncooked onions and tomatoes (for mixed use with or without heat treatment) to place on grill with same gloves. CA: PIC must monitor glove changes and handwashes. COS: Employee was instructed to discard gloves and wash hands after handling raw proteins and prior to handling ready to eat foods.

Duplicate CFSM with another restaurant. CA: Provide a CFSM for this restaurant that is not shared with another restaurant. See https://dph.georgia.gov/environmental-health/food-service for list of certification providers.

Observed knives between wall and pipe. properly store on certified easily cleanable food contact surface like a chef's knife magnet. Also observed cup in sugar instead of a scoop with a handle stored up out of the sugar as is needed.

Observed raw chicken in the only prep sink which must be designated for vegetables. Mixed use of the sink is not allowed. CA/Code: At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables.

Observed chipped and or damaged floor near dishwashing area.

Observed wall surface areas in need of sealing and or resurfacing.

All surface areas should be properly designed and installed so as to be easily cleanable and maintained daily.