Taco Mac

Observed par cooked bone in wings (51) and another pan of par cooked chicken stored at 41 degrees in the reach in cooler. Marinated raw chicken breast was observed at 51 degrees and 46 degrees. Diced chicken breast was observed at 44. As a result, the PIC discarded the pan of chicken. The reach in coolers ambient air temperature was observed at 84 degrees. As a result, PIC placed an out of order sign on the cooler.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed several food items that exceeded the discard date located on the product containers including Jalapeno bacon egg rolls (expired 5/12/26), philly egg rolls (expired 5/13/26), and broccoli cheddar soup (expired 5/08/26). PIC corrected on site by discarding all TCS foods that was out of date. (COS)

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P

Observed the outer openings not protected. The back door was observed propped open during the arrival to the location until PIC was asked to close the door to prevent the entry of pest.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed floor drains beneath the three compartment sink and dish machine wastewater backflowing in the dishwashing area. PIC advised the backflow has occurred previously within the past five months. PIC agreed to voluntarily close due to the imminent health hazard. PIC will email a copy of the completed work order to robert.lewis1@dph.ga.gov and sabrina.young@dph.ga.gov once the backflow issue is repaired.

Observed old food debris and accumulation in the pass thru area beneath the heat lamps. PIC will have the area cleaned and clean the area on a weekly basis. Also observed shelves in the walk in cooler contained build up. Vents in the preparation cooler also contained build up

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed an employee drink with a top and a straw stored above clean dishes in the dishwashing area. PIC advised designating a storage area for employee drinks.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed a mold like substance in the chute of the ice machine. The manager will discontinue using the ice until the ice machine is properly cleaned and sanitized. PIC will contact our office by 10/22/25 or once the ice machine is cleaned.

Observed dishes wet nesting in the dishwashing /dish storage area. Also observed ice buckets not inverted. PIC corrected on site.

Observed the bottom of the scoop holder used in the ice machine in bad repair. The scoop holder contained a large crack. PIC will replace the scoop holder by 10/22/25.

Observed old food debris and accumulation in the pass thru area beneath the heat lamps. PIC will have the area cleaned and clean the area on a weekly basis.

Observed build up on the ceiling and ceiling vents in the kitchen. PIC will have the ceiling and vents cleaned by 10/25/25.

Observed par cooked chicken stored at 47 degrees in the reach in cooler. As a result, the PIC discarded the pan of chicken. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed a mold like substance in the chute of the ice machine. The manager will discontinue using the ice until the ice machine is properly cleaned and sanitized. PIC will contact our office by 3/21/25 or once the ice machine is cleaned.

Observed several items without a label to identify product. (salt, sugar, seasonings). PIC will add food labels to the product that was not labeled.

Observed plates and dishes not stored inverted or covered in the kitchen prep area. As a corrective action, the plates were inverted.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed TCS foods (cheese slices and skirt steak) in reach-in cooler below grill above 41F. Items were discarded.

Observed nozzle and diffuser of drink machine with black debris accumulation.

Observed wiping cloths not stored in a sanitizing solution at the required concentration for proper sanitation.

Observed plates and dishes not stored inverted or covered in kitchen prep area, nor in the proper self draining position in the dish room. (COS)items were inverted.

Observed outside dumpster with missing drain plug

Observed employee phone stored in kitchen prep area. Manager removed item.

Raw chicken stored above cronuts and celery in the reach in cooler Raw eggs stored next to coleslaw and fruit

Food build up observed on the warming unit lights

Floor drain clogged below the three compartment sink

Vents contained build up in the preparation area

Observed ice bin scoop with black mold at bottom of bin. Please clean bin and sanitize. Also, observed microwaves in the kitchen with excessive food debris. Please clean daily.

Observed several food items without preparation or disposal date label (cheese, spinach dip, prepped onions). Please add labels to these food items. (COS)

Observed several items without a label to identify product. (condiments bottles, pretzel salt, seasonings, butter). Please add food labels.

Observed several dishes not properly inverted to prevent water nesting. Please properly dry before storing and invert. (Repeat)

Observed dirty dishes stored with cleaned dishes. Please clean dishes and store properly. (COS)

Observed floors at the bar that had water nesting on the floor. Also, the food prep lines had excessive food debris. Please wipe food lines down.

Observed several vents in the kitchen with excessive dust/rust. Please have vents cleaned, replaced and/or painted to prevent food contamination.

Observed employee drink stored in the reach in freezer. Please prohibit use to only food service product. (Repeat)