El Granero Mexican Restaurant

Observed black accumulation on diffuser of drink machine and black accumulation on can opener blade. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed beef stored under refrigeration unit in walk-in freezer exposed to splash. PIC was advised to move items from under refrigeration unit in walk-in freezer. 511-6-1.04(4)(q) - Food Storage (C) (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.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed wiping cloths stored in a chlorine sanitizer solution below proper minimum concentration. Manager remade sanitizer solution. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed 3-compartment sink and dish machine rinsing sink faucet leaking water. Also observed excessive amount of water leaking from the bottom of the 3-compartment sink. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed 3-compartment sink and dish machine rinsing sink faucet leaking water. Also observed excessive amount of water leaking from the bottom of the 3-compartment sink. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed walk-in freezer door unable to fully close due to ice build up around door frame.511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed cutting board with large crack. PIC was advised to discard of cutting board. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction.

(a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Observed ice accumulation on shelving unit under and to the right of the refrigeration unit in walk-in freezer. 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 black accumulation/tiles in disrepair in entry hallway and in main kitchen. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (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.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed raw eggs stored next to hotdogs and above deli ham in the reach in cooler.

Observed tortilla chip scoop stored in a scoop holder with old food debris. Observed food particles inside of clean pots (3). PIC removed pots to be cleaned.

Observed 3 compartment sink faucet and pre-sink faucet leaking.

Observed a pipe from an air conditioning unit in the ceiling disposing water on the pre-rinse sink in the ware washing area. Please remove disposal pipe from the ware washing to the mop sink for proper disposal.

Observed ceiling above the kitchen entrance in disrepair and with foo splatter. Observed tiles missing around the walk in cooler. Observed wall under the prep sinks in bad repair.

Observed light shiel missing above ware washing area.

Observed a large pan of queso cheese dip being improperly reheated in the steam table and two pans reheating in the steam well. PIC was advised on proper reheating an and instructed to reheat all queso on the stove top to 165F before hot holding.

511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P

5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.

Observed frozen packaged raw meat stored on the floor in the walk in freezer.

Observed walk in freezer door unable to fully close due to ice build up around the door frame. PIC stated that the walk-in freezer door would be repaired within the week. PIC will be emailing me an invoice for the freezer door to keundra.golden@dph.ga.gov

Observed walk in cooler floor in disrepair. Please have floor repaired and email repair invoice to keundra.golden@dph.ga.gov.

Observed light shields missing in the main kitchen near the reach in cooler and in the ware washing area.

Observed chorizo, raw shrimp, and raw steak cold held above 41F in the walk in cooler that were held over 24 hours.

Observed chlorine sanitizer bucket at 10ppm. Manager corrected on site. Obsvered dishwasher machine sanitizer unable to sanitize dishes with the appropriate amount of sanitizer. Discontinue the use of the dish washer machine until it has been repaired and instead use the manual 3 compartment sink for washing, rinsing, and sanitizing all dishes and equipment.

Observed a leaking under the sink in the women's restroom. Observed sink fixtures leaking in the dishwashing area. Please contact the Henry County Department of Public Health when all leaks have been repaired.

Beans and cheese observed not properly reheated on stove. Beans observed on top of the oven at 93 degrees. PIC rapidly reheated beans and cheese to 165 degrees for hot holding

Observed multiple TCS foods cold hold above 41F in the walk in cooler. Walk in freezer was not working properly. Ice used as a refrigerate to cool fish in the walk in freezer. PIC will contact maintenance to repair freezer.

Raw beef and raw chicken observed at 44 degrees f in the walk in freezer. PIC advised to rapidly cool raw chicken and beef to 41 degrees or below

Observed mechanical dishwasher not sanitizing dishes at the appropriate chlorine sanitization concentration (less than 50ppm).

Cups observed in the reach in cooler touching the bottom of the cooler. The bottom of the reach in cooler contained rust build up.

Cups observed in the bar contained build up. PIC advised to rewash, rinse, and sanitize cups in the bar

Wiping cloth buckets chlorine concentration exceeded the maximum strength recommended by the manufacturer. PIC advised to remake chlorine sanitizer wiping cloth buckets Observed chemicals stored with food and drink mix in the storage closet

Observed lid on the reach in bar freezer was in bad repair. Door panel missing in the reach in cooler.

Mold like substance observed on the wall in the dish area.

Observed raw beef stored above ready to eat vegetables and pork in deep reach in cooler. Observed raw chicken stored above pork and beef in the walk in cooler.

Observed multiple TCS foods cold hold above 41F in the walk in cooler, reach in cooler, and prep top cooler.

Observed expired food permit. Food permit must be paid to the health department ($550).

Observed employee using personal cellphone on the prep line. Manger corrected in site