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La Industria Sports Bar Mexican Grill, located at 3466 Holcomb Bridge Rd, Suite XY in Peachtree Corners, received a score of 48 points out of a possible 100 points during their 08/14/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that any employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Violation #3:
2-2A: .03(1)(c)2,3,17Person in charge was not aware of which symptoms and illnesses must be reported to (1) the person in charge or (2) the health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Person in charge was educated on employee health reporting requirements. An employee health information sheet was provided.//
Violation #4:
2-2B: .03(5)(j)1&2Observed evidence of employees drinking in kitchen (1 open plastic water next to prep cooler, 1 open water bottle underneath prep table, 1 open plastic water bottle inside of prep cooler above food served to customers).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Drinks were removed from kitchen.//
Violation #5:
2-2D: .06(2)(c)Observed handwashing sink at bar with no hot water 85F or above.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. (Pf)
Violation #6:
2-2D: .07(3)(a)Observed handwashing sink in kitchen with no soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Soap was supplied at handwashing sink during inspection.//
Violation #7:
2-2D: .07(3)(b)Observed handwashing sink in kitchen with no paper towels.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towels were placed at handwashing sink.//
Violation #8:
2-2E: .03(6)Person in charge could not provide procedures, supplies, or a proper disinfectant for responding to vomit/diarrheal events.// A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Violation #9:
3-1C: .04(1)Observed salsa, beans, several raw onions, and a raw tomatillo with mold-like growth on food.// Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: All foods were discarded.//
Violation #10:
4-1A: .04(4)(n)1Observed employee washing dirty dishes with gloves, then proceed to handle clean dishes out of warewashing machine without changing gloves.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Employee removed gloves and washed hands before handling clean dishes again. Dishes were re-sanitized in warewashing machine.//
Violation #11:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed the following in walk-in cooler: raw pork stored above and with ready-to-eat sauces and buns; unwashed tomatillos stored above ready-to-eat sauces and buns; package of raw beef stored in direct contact with package of celery; raw shell eggs stored above cheese and margarine. Observed frozen raw chicken removed from original packaging stored on top of frozen raw fish and next to frozen raw beef in standing freezer. Observed unwashed oranges and lemons stored in direct contact with glass beer bottles in bar cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Raw animal foods were separated from ready-to-eat foods. Raw foods were separate from each other based on minimum internal cook temperature. Unwashed produce was separated from ready-to-eat food and drink.
Violation #12:
5-2: .04(7)(e)Facility has huevos rancheros on the menu, which contain undercooked raw eggs. Facility also has ribeye steaks on menu, which may be served undercooked. No disclosure (for example, in the form of an asterisk) is present on these menu items to indicate they may be served undercooked. There is no reminder statement on the menu containing huevos rancheros. The reminder statement on the menu containing ribeye steak is not in all capital letters.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
Violation #13:
6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: All foods were cold holding for more than 4 hours and were therefore discarded.//
Violation #14:
6-1B: .04(6)(f)Observed cooked rice and queso hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Rice was hot holding improperly for more than 2 hours and was discarded. Queso was hot holding improperly for less than 2 hours and was allowed to be reheated to 165F.//
Violation #15:
6-2: .04(6)(g)Observed tomato salsa, cooked pork, tomato puree, and cooked beans prepared more than 24 hours ago with no label to indicate when the foods were prepared.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Foods were discarded due to improper cold holding temperatures. Educated person in charge on proper date marking procedures.//
Violation #16:
11D: .05(3)(g)Person in charge could not provide a thermometer for measuring food temperatures.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)
Violation #17:
12A: .04(4)(q)Observed cans of tomatoes, bags of pinto beans, and a bag of rice stored directly on the floor in dry storage room. Observed box of red bell peppers stored directly on the floor in walk-in cooler.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Foods were moved at least 6 inches off the floor.//
Violation #18:
12C: .04(4)(m)Observed several wiping cloths for wiping counters and prep tables stored in solution with no detectable sanitizer.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: Wiping cloths were placed to be laundered.//
Violation #19:
14C: .05(10)(e)1&3Observed box of paper towels and box of single-use cups stored directly on the floor in dry storage area.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
Corrective Actions: Items were relocated at least 6 inches off the floor.//
Violation #20:
15A: .05(6)(a)Observed walk-in cooler unable to maintain a temperature of 41F or below. Walk-in cooler was maintaining a temperature of 59.4F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Violation #21:
17A: .07(2)(l)Observed one restroom door is not self-closing. There is a self-closing mechanism present but it is not functional.// Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)
Additional remarks:
Due to today’s score, a follow-up inspection will occur within 10 days. A required additional routine inspection will occur within 12 months.
Note: Walk-in cooler may not be used to store time/temperature control for safety foods until it can maintain foods at a temperature of 41F or below.
Note: Ensure that scoops without handles are not stored in foods.
Note: Ensure all chemicals in spray bottles are labeled.
Note: All cold holding and hot holding temperatures in compliance unless otherwise stated.
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