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El Pueblito, located at 206 S Park Ave, Calhoun, GA 30701, received a score of 58 points out of a possible 100 points during their 06/17/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several critical violations (cooling, reheating, cold holding, hot holding, etc.) that have the potential to cause foodborne illness. CA: It is the responsibility of the PIC to ensure proper food safety procedures are taking place. No COS can be noted; Health Authority will follow up on the next inspection.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM unable to ensure proper food safety procedures are taking place. CA: CFSM must ensure employees engaging in food handling procedures must have sufficient knowledge of safe preparation of food. No COS can be noted; Health Authority will follow up on the next inspection.
Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee drink without a straw or lid stored directly on counter next to bain-marie in kitchen area. CA: Employee food and drinks must be stored in a separate, designated area away from food and food prep. COS by moving drink.
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed can opener, a pan, and a fryer utensil stored as clean while visibly dirty. CA: Food contact surfaces of equipment shall be stored clean to the sight and touch. COS by placing items in dish machine area to be rewashed.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee using thermometer probe to temp food without properly sanitizing beforehand; employee wiped thermometer probe with a dirty cloth. CA: Must sanitize food contact surface of thermometer before temping food. COS by sanitizing thermometer probe. Health Authority highly suggests using alcohol pads.
Violation #6:
5-1B – proper reheating procedures for hot holding
511-6-1.04(5)(h) – reheating for hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed beans reheated to 135°F in oven, then placed into steam table for hot holding. CA: TCS food that is cooked, cooled and reheated for hot holding shall be reheated to at least 165°F throughout. COS by placing in oven again; reheated to 172°F.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS foods cold held above 41°F in prep top unit. CA: TCS food shall be cold held at 41°F or below. COS by moving TCS food potentially out of temperature for less than 4 hours back to the walk-in cooler to cool down again. Health Authority highly suggests lowering the ambient air temperature of the prep top unit. Prep top must be set to a temperature that can consistently cold hold TCS food at 41°F or lower.
Violation #8:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw chicken and raw beef both temping 44°F in reach in cooler drawers under grill. CA: TCS food shall be cold held at 41°F or below. These items were 41°F towards the back of the unit. Health Authority suggests lowering the ambient air temperature of this unit several degrees to ensure TCS food does not rise above 41°F. COS by keeping the cooler drawers closed, allowing TCS items to cool back down to 41°F.
Violation #9:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed beans hot held at 125°F in steam table in main kitchen. CA: TCS food shall be hot held at 135°F or above. After discussion with PIC, it was determined the beans were out of temperature for less than 4 hours. COS by reheating in oven to 165°F.
Violation #10:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several pans of beef and chicken cooked on previous days (6/15 & 6/16) not cooled down to 41°F within 6 hours; all pans of beef were temping above 41°F. CA: TCS food shall cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding. Discussed proper cooling methods with PIC.
Violation #11:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked spinach with a prep date of 5/31/26 in reach in cooler under prep top unit. CA: TCS foods subject to date marking must be used or discarded within 7 days, day of prep counting as day 1. COS by discarding.
Violation #12:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed can of residential pesticide (raid) without a lid and stored directly next to clean food contact surface equipment. CA: Toxic chemicals must be stored in a separate, designated area away from food and food contact surface equipment. COS by moving raid.
Violation #13:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed significant food debris and rust accumulation on shelves in walk in cooler and throughout the main kitchen area. Also observed significant debris accumulation on the floors of both the walk-in cooler walk in freezer, and the white reach in freezer across from the walk-in cooler. CA: Nonfood contact surfaces of equipment shall be cleaned at a rate that prevents accumulation. Must clean these areas more frequently.
Violation #14:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed roaches in the wall panel of the dry storage area closest to the dish machine. Observed flies in the dry storage area near the walk-in cooler. Also observed significant debris and soil accumulation throughout the main kitchen. CA: The presence of pests must be controlled by eliminating harboring conditions. According to the pest control invoice provided by PIC, the last pest control service was on 5/15/26. Must work with pest control to address this issue. Must deep clean entire kitchen.
Additional remarks:
*EHP in place.
*allergen awareness in public view.
*bodily fluid clean up procedure in place.
*sanitizer – 400 ppm quat (3 compartment sink), 50 ppm Cl- (bucket, bar)
*dish machine – 50 ppm Cl-
**Follow up inspection will be conducted within 10 days.**
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