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Wednesday December 19th, 2018 10:47AM

Food Inspections

LA HACIENDA - EXTENDED

75
1714 ATLANTA HWY UNIT A & B
Inspected by: Evan Biles
Inspection Date: 02/15/2018
Inpection Notes

Violation of Code: [511-6-1.03(2)(m)] Employees do not have enough training on responsibility to report to the person in charge information about their health as it relates to illness most transmissible through food. Of the 5 symptoms that must be reported, employees could only list 2. COS: Educated employees on preventing foodborne illness. Provided educational material to facility including employee reporting agreement. Corrected On-Site. New Violation. 2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Opened canned drink of employee found in merchandiser cooler among other foods. Other than a single service cup with a lid and straw stored in a manner that prevent contamination, employees may not drink in the kitchen. COS: Drink can moved outside of establishment. Corrected On-Site. New Violation. 2-2D Violation of Code: [511-6-1.07(3)(b)] Paper towels kept under counter, not within reach of handsink. Employees must be provided with an easily accessible means to dry hands at each handsink. COS: Paper towels placed on counter next to sink for easy access. Corrected On-Site. New Violation. 2-2E Violation of Code: [511-6-1.03(6)] Employees do not have enough training on responsibility to report to the person in charge information about their health as it relates to illness most transmissible through food. Of the 5 symptoms that must be reported, employees could only list 2. COS: Educated employees on preventing foodborne illness. Provided educational material to facility including employee reporting agreement. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] In merchandiser cooler, raw chicken comingled with ready to eat foods and sauces on bottom shelf. In reach in cooler, cooked beef and tripe kept in ziploc bags beneath raw chorizo. Raw and ready to eat foods must be segregated according to their minimum internal cooking temperature. Higher internal cooking temperatures must be stored lower than foods with lower internal cooking temperatures, in order to prevent cross-contamination. COS: CFSM educated on proper storage order. Distributed poster. CFSM was then able to rearrange foods in both units according to the regulations. Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Salsa bottles kept in buffet unit recorded at 46-53F. Time and temperature control for safety foods must be cold held at 41F or below. COS: Salsas voluntarily discarded. PIC informed that cooler needs to be serviced before cold holding TCS foods. Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Chicken in tray not under any temperature control recorded at 102F. TCS foods must be hot held at 135F or above. COS: Since chicken was cooked within an hour, it was reheated on grill to 187F. Chicken then moved to flat top to hot hold. Corrected On-Site. New Violation. Violation of Code: [511-6-1.05(3)(g)] No thermometer provided to measure temperature of foods. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. New Violation.

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