The permit for a Hamilton Mill area restaurant was suspended Jan. 3 after numerous violations were noted in a health inspection report. According to the report, restaurant management was instructed to call to schedule an opening inspection on Jan. 4. See below for details from the report.
Observations and corrective actions:
- Violation of Code: [.03(5)(j)1&2 ] Employee drinks, without straws & lids, stored on top of cold top cooler, hot holding cabinet. Drinks were discarded. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Drinks shall be in a single service beverage cup with a secure lid and straw. Corrected On-Site. New Violation.
- Violation of Code: [.07(3)(b) ] Empty paper towel dispenser in the prep area. Paper towel restocked. Ensure paper towel is stocked at all handsinks. Corrected On-Site. New Violation.
- Violation of Code: [.06(2)(o) ] Knife stored in kitchen handsink. Wiping cloth stored in service station handsink. Knife, wiping cloth removed from sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. Corrected On-Site. New Violation.
- Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] Raw chicken, raw beef stored above raw fish in the line drawer cooler. Fish moved above chicken, beef. Raw shell eggs stored behind ready-to-eat sausage, cut tomatoes in the cold top cooler - contamination risk. These foods were discarded because they >41F. Raw hamburger stored above raw fish in the 6 door freezer. Raw hamburger and raw fish stored above ready-to-eat tamales and pizza in the 6 door cooler. Raw chicken stored directly on top of raw hamburger in the 6 door cooler. Pizza & tamales moved above raw animal foods. Raw animal foods organized by minimum cooking temperatures. Unwashed produce above uncovered salsa in the walkin cooler. Unwashed produce moved away from salsa. Food shall be protected from cross contamination by:(i) Separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food. Separate raw animal foods by minimum cooking temperature. Corrected On-Site. New Violation.
- Violation of Code: [.04(6)(f) ] Potentially hazardous foods in the right side of the cold top cooler were >41F; foods on the left side of the cooler were 41F. Cut tomatoes 45F, sausage 52F, 56F; Fresco cheese 45F; American cheese 50F; raw shell eggs 47F. Foods were discarded. Sour cream cold holding for 6 hours in the cold top reachin cooler was 45F-47F. Sour cream discarded. Potentially hazardous foods in the walkin cooler were >41F; see temperature chart; ambient air temperature of cooler was 56F. Foods that were cold holding were discarded; foods that were cooling were moved to the 6 door freezer. Person in charge called for service in the morning; the service person had not yet arrived. Potentially hazardous food (time/temperature control for safety food) shall be maintained at
- 41°F (5°C) or below. Corrected On-Site. New Violation.
- Violation of Code: [.04(6)(d) ] Refried beans cooling in the walkin cooler for 2 hours were 115F, 108F, 110F; not cooled to 70F within 2 hours. Beans were discarded. Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C). IF THIS IS A REPEAT VIOLATION ON THE NEXT INSPECTION, YOUR PERMIT MAY BE SUSPENDED. Corrected On-Site. Repeat Violation.
- Violation of Code: [.04(6)(g) ] Flan, black beans, refried beans, soup were not date marked. Foods were dated or discared because temperature was >41F. Refrigerated, ready-to-eat, potentially hazardous food (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, which is including the day of preparation a maximum of seven (7) calendar days from the day the food is prepared if the food is maintained at 41°F (5°C) or below. Corrected On-Site. New Violation.
- Violation of Code: [.04(6)(e) ] Salsa (multiple containers) and chicken were cooling in deep, plastic containers on the prep table. There were 2 ice paddles in the chicken. Person in charge stated they cool these foods this way for 3 hours, then put them into the walkin cooler. Beans were cooling in mostly covered, deep, plastic containers, pyramid stacked 3 containers high, in the walkin cooler, below food held cold. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. New Violation.
- Violation of Code: [.05(3)(a) ] Sufficient equipment not provided for cold-holding foods; walkin cooler not properly working; ambient air temperature 56F. Person in charge called for service this morning; service person has not arrived yet. New Violation.
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