Don Lupe Mexican Restaurant Receives 49% on First Routine Health Inspection

Don Lupe Mexican Restaurant, located at 122 Old Mill Rd in Cartersville, received a score of 49 points out of a possible 100 points during their March 4, 2020 inspection by Georgia Department of Public Health inspector Sara Locklear.

A follow up inspection was scheduled on March 13th, but this updated score hasn’t been published at the time of writing.

The violations and corrective action noted during the 2 hour and 15 minute inspection were:

  • Observed PIC unable to demonstrate knowledge by having no priority violations during inspection. CA: PIC must be trained. Proof of training must be submitted to Health Dept. by 03/11/2020.
  • Observed additional items added to menu that requires a food preparation process not previously performed in the establishment. Facility added full breakfast menu and sausage. CA: Facility must immediately stop preparing new menu items. Informal hearing will be held at the Bartow County Environmental Health Office on 03/05/2020 at 1pm.
  • Observed employees unaware of their responsibility to report illnesses to the PIC as it relates to employee health. CA: PIC had employees sign employee health policy.
  • Observed no bodily fluid clean-up kit in facility. CA: PIC must order kit by 03/11/2020.
  • Observed raw shrimp and scallops stored touching fresh salsa in reach-in cooler. CA: PIC moved shrimp and scallops.
  • Observed raw chicken stored in prep top cooler above cooked RTE mushrooms. CA: Discussed with PIC. PIC removed mushrooms.
  • Observed raw chicken stored touching raw beef in reach-in cooler. CA: PIC correctly stored items according to cook temperatures.
  • Observed cheese dip not reheated to 135F for proper hot holding. CA: PIC was allowed to reheat cheese dip to 165F since food was stored out of temperature for less than 4 hours.
  • Observed multiple TCS foods stored in prep top cooler holding above 41F. CA: PIC placed items in cooler to rapidly cool down to 41°F.
  • Observed cooked tamales stored in reach-in cooler not properly cooled from 135-70F within 2 hours and 70-41F within 4 hours. CA: PIC discarded tamales.
  • Observed cooked breaded jalapenos stored in facility for more than 24 hours without proper date marking. CA: PIC discarded food.
  • Observed chemicals stored in chemical bottles without proper labeling. CA: Discussed with PIC. PIC labeled containers.
  • Observed sauces in sauce bottles without proper labeling. CA: Discussed with PIC. PIC labeled bottles.
  • Observed cans of jalapenos stored on floor. CA: Discussed with PIC.
  • Observed sliced lemons stored in contact with ice used for drinks. CA: PIC removed lemons.
  • Observed improper scoop stored in salsa container. CA: Discussed with PIC. PIC removed salsa scoop.
  • Observed salsa containers not constructed of durable material (not food grade containers). CA: PIC will order proper containers.

Click the link to download the PDF of this initial inspection report:
Don-Lupe.pdf

The violations found by inspector Danielle Hurst during the follow-up inspection on February 5, 2020 were:

2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Inspector Notes: Observed a food service employee use the store phone then begin to grab gloves and handle food without first washing their hands. COS, Employee was asked to wash their hands before grabbing food and food service items and then coached on proper handwashing. Food employee washed hands before putting on gloves and handling food.

4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Inspector Notes: Observed potatoes stored between two raw meats on bottom shelf in WIC. COS, food service employee was coached on storage of raw and ready to eat foods and the potatoes were moved to approved location.

4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Inspector Notes: Observed raw beef tips stored on the same shelf as ready to eat foods and over sliced cheese. COS, food service employee was coached on storage of raw and ready to eat foods and the beef tips were moved to a bottom shelf with other raw beef.

4-2B – food-contact surfaces: cleaned & sanitized
Inspector Notes: Observed the heat and chemical combo sanitizing dish machine used with sanitizer concentration at 10ppm and only heating to 103 degrees F. CTM, verify dish machine reaches 120 degrees F and that sanitizer is being used (use test strips for proper amount) OR verify dish machine is reaching 160 degrees F at plate level if using heat only as a means to sanitize, fax service ticket to 229-245-2315. Recommend finding the user manual or manufacturer’s instructions for how to use sanitizer with this machine.

13A – posted: permit/inspection/choking poster/handwashing
Inspector Notes: Observed the previous inspection report turned away from public view on top of the orange juice dispenser. COS, PIC was instructed that the permit has to displayed for public view.

15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(6)(p) – warewashing equipment, determining chemical sanitizer concentration.
Inspector Notes: Dish machine does not reach proper temp nor sanitizer concentrations. This facility does not have temperature testing equipment nor sanitizing test strips. Please acquire test strips for testing sanitizing concentration and a thermometer that can be used to determine if dish machine is reaching the appropriate temperature.

Click the link to download the PDF of the follow-up inspection report:
Huddle-House-2-5-2020.pdf