500 S THIRD AVE CHATSWORTH, GA 30705
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed a box of produce with several tomatoes to have mold on them. PIC discarded tomatoes in bad condition.
Routine
Regulation: 511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)
Observed food employee handling ready to eat chicharron and corn flower while making pupusas without gloves. The bowl of chicharron, corn flour dough, and cheese were all discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed pupusas being held at 105F-122F degrees for an undetermined amount of time located in the steam warmer. Inspector noted that the steam warmer was off at the time of measurement. Discarded all food.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed two pans containing sauce on the stove to measure 83F-110F degrees. PIC mentioned she intends to keep these sauces hot and that she had heated them up an hour before. Advised to reheat to 165F degrees, and to maintain at 135F degrees if she were to hot hold.
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed a significant amount of personal food in the reach in cooler to be comingled with food products being used in the establishment. Advised PIC that the comingling of food needs to be separated and labeled employee use, or to not have personal food in the food mobile.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed a gallon sized bucket full of cut cabbage to measure at 70F degrees located next to the three compartment sink. PIC was unable to recall when the cabbage was taken from cold storage. Food discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed beef wrapped in a plastic bag to measure at 50F degrees in the reach in cooler for an undetermined amount of time. Beef discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed a container of feta cheese located on the prep table measuring at 60F degrees for an undetermined amount of time. Feta cheese discarded.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed a stainless steel cart located next to the grill with a bowl of chicharron, beans, and mozzarella cheese. The chicharron measured 77F degrees, the beans 74F degrees, and the mozzarella cheese at 72F degrees. PIC was unable to recall when products were removed from cold storage. All aforementioned items discarded.
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
A bag of powdered laundry detergent was being used as soap at the handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed all foods located in the reach in cooler to have no datemarking. All food being sold in the establishment was discarded. Personal food items were not discarded. Food that is refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, for a maximum of 7 days.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Handwashing sink was not dispensing hot water. According to the person in charge, PIC, the water heater needed to be fixed.
Regulation: 511-6-1.06(2)(g) - handwashing sinks, nos/capacities (pf)
Observed food debris inside the handwashing sink. Advised PIC that the handwashing sink should only be used for handwashing.
Regulation: 511-6-1.05(6)(o) - manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
There was no sanitizer available on the food mobile. Inspector asked PIC to prepare a bucket of Quaternary Ammonium, QT, solution but PIC was not aware of how to make QT sanitizer after providing QT tablet bottle and sanitizer strips. Inspector read instructions to PIC but was unable to demonstrate due to not having any equipment to put sanitizer in.
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed several flies located in food mobile. Advised PIC to keep windows closed.
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed little to no water in holding tank. Advised PIC that holding water tank should always be filled prior to operating.
Regulation: 511-6-1.06(4)(f),(g) - removing mobile food service wastes; flushing a waste retention tank (pf) (c)
Observed retention tank to be full. Observed water accumulation around both retention and holding tanks due to overflow of retention tank. A retention tank for liquid waste shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed a tote bin under the stove being used to store utensils and pans to contain a heavy amount of water in the bottom of the tote. Clean equipment and utensils shall be stored in a self-draining position that allows proper air drying.
Initial