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Tortilleria And Rostiseria Imperial, located at 6316 Buford Hwy Hwy b, Norcross, GA 30071, received a score of 61 points out of a possible 100 points during their 08/26/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Due to multiple risk factor violations during today’s inspection resulting in an unsatisfactory score, the person-in-charge is not practicing active managerial control of the facility. 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:
1-2A: .03(2)No person-in-charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Person-in-charge arrived during inspection.
Violation #3:
2-2A: .03(1)(c)2,3,17Person-in-charge was not able to locate signed employee health agreements for any employees onsite. 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: All employees onsite signed employee health agreements.
Violation #4:
2-2D: .06(2)(o)Observed employee use hand sink to fill sanitizer buckets in main kitchen. Observed another employee use hand sink to rinse knives in bakery area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf)
Corrective Actions: Employees stopped using hand sinks.
Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored above raw beef and pork in walk-in cooler at bakery area. Observed raw chicken, pork, beef, and shrimp stored above sauces and prepped vegetables in reach-in cooler in main kitchen. Food shall be protected from cross contamination during display, storage, and preparation. (P)
Corrective Actions: Items were moved to proper storage areas.
Violation #6:
6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items were discarded.
Violation #7:
6-1B: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Items were discarded.
Violation #8:
6-2: .04(6)(g)Observed containers of sauces, cheese, and other items prepared more than 24 hours ago without date marks. 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 consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Items were date marked.
Violation #9:
8-2B: .07(6)(b)Observed spray bottles of degreaser, sanitizer, cleaning vinegar, and window cleaner without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Items were labeled.
Violation #10:
12B: .03(5)(h)Observed employee handling food with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Employee removed watch.
Violation #11:
12C: .04(4)(m)Observed wiping cloths being stored on prep counter in bakery area. 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 moved to sanitizer.
Violation #12:
12D: .04(4)(g)Observed multiple vegetable sinks being used for purposes other than washing vegetables and fruits. Observed avocados stored as clean with stickers still on them. Observed onions being cut without washing beforehand. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Sinks were cleared. Avocados were washed and stickers removed. Onions were discarded.
Violation #13:
14C: .05(6)(r)Observed multiple single-use sauce containers being reused. Single-service and single-use articles may not be reused. (C)
Corrective Actions: Sauce containers were discarded.
Violation #14:
15C: .05(7)(a)2,3Observed multiple containers stored as clean with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Additional remarks:
Note: All cold-holding and hot-holding in compliance unless noted otherwise.
Note: Facility uses additives such as food colorings.
Note: A follow-up inspection will occur on or before 09/04/2026. Correct violations or permit will be suspended.
Note: A required additional routine inspection will occur within 12 months.
Joint inspection with SRS
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