Taqueria Oaxaqueña receives 51% on July 13 health inspection

July 17, 2020 at 8:29 AM EDT

CANTON – Taqueria Oaxaqueña, located at 180 Riverstone Pkwy, received a score of 51 points out of a possible 100 points during their July 13 inspection by the Georgia Department of Public Health.

A follow up inspection has been scheduled for July 23.

The violations noted on July 13 by inspector Rayanna Cochran were:

1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Inspector Notes: Observed several Foodborne Illness Risk Factors in facility. There is no designated person in charge when Certified Food Safety Manager (CFSM) is not at facility. There must be a designated Person in Charge (PIC). PIC and employees are to know proper procedures for handwashing, re-heating, cooling, cross-contamination preventative measures, and more. CFSM must train employees on proper procedures according to GA Food Rules and Regulations [511-6-1].

2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Inspector Notes: Observed employee touching raw meat with gloves and not removing gloves to wash hands before touching gorditas (a Ready-To-Eat food; RTE). Health Authority informed Person in Charge (PIC)/ Certified Food Safety Manager (CFSM) of the violation and PIC/CFSM informed employee of the correct procedures and instructed them to wash their hands. PIC/CFSM must ensure employees are aware of when to wash their hands which is after any time contamination may have occurred. When moving from raw meat to ready to eat foods, gloves must be discarded and hands must be washed before putting on new gloves. The use of tongs can help reduce cross contamination. COS by disposing of gorditas.

2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Inspector Notes: Observed chemical detergent and rags in hand sink. Hand washing sinks must always be accessible at all times for employee use.A hand washing facility may not be used for purposes other than hand washing. Employees removed the items from hand sink. Chemicals were stored underneath sink.

5-1B – proper reheating procedures for hot holding
511-6-1.04(5)(h) – reheating for hot holding (p)
Inspector Notes: Observed re-fried beans and pork rinds not properly reheated to appropriate temperature. Observed employee reheating re-fried beans in fryer and place them in a container in steam table for hot holding. The beans were only reheated to 130°F. Health Authority informed CFSM and CFSM informed employee to reheat to 165°F. Employees must be aware of proper reheating procedures and temperatures; the use thermometers is essential in checking temperatures before serving. Beans were reheated to 168°F and pork rinds were reheated to 166°F before placing in steam table. *Facility has thermometers. COS by reheating to 165°F.

6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Inspector Notes: Observed all items food in front reach in cooler being held at temperatures greater than 41°F. Ambient temperature of cooler was observed at 45°F. Also observed 3 prepared salads w/ tomatoes sitting on counter at 59°F. Employee informed CFSM and Health Authority that the salads had been sitting out for at least an hour. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. The temperature of the cooler should be set a little bit lower than 41°F (around 35°F-38°F) to account for cold air lost during opening and closing. Temperatures in all coolers must be checked everyday to ensure proper temperatures are being maintained. If cooler continues to not work, do not use cooler until it is properly serviced. Health Authority placed an ambient reading thermometer in cooler for about an hour to see if cooler would drop in temperature. The front Reach-in cooler did drop in temperature to 41.2°F. Continue to monitor cooler. Advise better cooling methods (ice baths, placing in freezer).

6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Inspector Notes: Observed TCS food on steam not properly hot held. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above when hot holding. COS by reheating to proper temperature.

6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Inspector Notes: Observed multiple TCS food items in front reach in cooler that expired the last week of June. Barboca was expired 6/23/20 and should have been discarded 6/29/20. TCS food that requires date marking shall be discarded if it exceeds 7 days. 7 DAY MAXIMUM with DAY 1 being date of preparation. COS by discarding all expired items.

12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(h) – ice used as exterior coolant, prohibited as an ingredient (p)
Inspector Notes: Observed a beer (Corona) stored in bulk ice machine. This bulk ice machine makes ice for consumption. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. COS by discarding all ice in bin.

18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Inspector Notes: Observed drive-thru window open while not in use. As a result there were an abundance of flies in building and in kitchen area near food, under shelving, on prep tables. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by keeping doors and windows closed when not in active use. COS by closing drive-thru window.