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Thursday August 17th, 2017 1:11PM

Food Inspections

EL CARRETON INC. #1

87
608 ATLANTA HWY
Inspected by: Evan Biles
Inspection Date: 07/27/2017
Inpection Notes

Violation of Code: [511-6-1.05(7)(a)1] Dried food debris found on dicer hung with clean utensils for next use. Food contact surfaces must be clean to sight and touch. Repeat Violation. 4-2B Violation of Code: [511-6-1.05(6)(n)] No sanitizer registering in wiping cloth buckets. Chemical sanitizer buckets must be maintained at a concentration of 50-200PPM using chlorine to achieve effectiveness. New Violation. 11A Violation of Code: [511-6-1.05(3)(a)] Ice baths and refrigerator units in main trailer not sufficient for cooling foods prepped at ambient air temperatures to 41 or below within 4 hours. COS: Food items cooling were taken to blast chiller to finish process. Corrected On-Site. New Violation. 11D Violation of Code: [511-6-1.05(2)(x)] No thermometer for ambient air temps in dorm style fridge, thermometer in homestyle fridge not working. Coolers must contain thermometers for ambient air temperatures that are accurate to within +/- 2 degrees New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Several wiping cloths scattered throughout main kitchen area. When not in use wiping cloths must be kept submerged in a chemical sanitizer solution COS: Wiping cloths moved to bucket Corrected On-Site. New Violation. 15C Violation of Code: [511-6-1.05(7)(a)2,3] Pans stacked in clean utensils have sticker residue on outer surface of pan. Nonfood contact surfaces of equipment and utensils must be kept free of dirt and other debris. New Violation. Remarks Recommend use of TPHC in trailer for summer months due to inability of equipment to cool and maintain cold holding temperatures. TPHC requires a written procedure stating which foods will use TPHC, that the foods will logged when removed from cold holding, and a statement that foods will be discarded after the allotted time frame (4 hours, or 6 hours if under 70 degrees F at all times). In order to use TPHC, all foods must start at 41 degrees F or below.

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