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El Corazon De Mexico, located at 1299 Industrial Blvd, Gainesville, GA 30501, received a score of 63 points out of a possible 100 points during their 07/08/2026 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) – pic present (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Upon arrival facility, it was observed that no PIC was present. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: 1-2B. Certified Food Protection Manager. 2-2D. Adequate handwashing facilities supplied & accessible. 4-1A. Food separated and protected. 6-1A. Proper cold holding temperatures. 8-2B. Toxic substances properly identified, stored, used. Corrective Actions: PIC was called and showed up before the inspection was concluded. All observations were discussed with PIC.
Violation #2:
1-2B – certified food protection manager
511-6-1.03(3)(a) – food safety manager certification (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: No Certified Food Manager for establishment. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Corrective Actions: PIC stated he is currently enrolled in a CFSM course and will send proof of completion to EHS within 30 days.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee actively washing their hands in the 3-compartment sink. Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EHS educated employee that they need to only use the main hand sink for handwashing purposes.
Violation #4:
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)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: EHS observed improper food storage order vertically and horizontally. Raw chicken and raw steak were being stored above and next to RTE soup, respectively. Also, raw bacon was being stored under and adjacent to rice, cooked steak, cooked chorizo and shredded cheese. Raw meats and RTE food shall be stored based on minimum internal cooking temperature to prevent cross contamination. Corrective Actions: PIC immediately rearranged food so that no cross contamination was prevented.
Violation #5:
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 food items, located in the prep-top cooler and the 2-door standing reach in cooler, to be cold-holding at temperatures above 41F. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. COS: PIC voluntarily discarded all food items during the inspection. See temperature log for cold-holding temperatures.
Violation #6:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(g) – chemical sanitizers, criteria (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: EHS observed the chlorine sanitizer to have a concentration greater than 100ppm when tested with testing kit. Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). COS: EHS educated PIC on how to properly mix the chlorine with water to ensure the right concentration is reached and maintained.
Violation #7:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(d) – backflow prevention, air gap (p)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: EHS observed there to be a direct connection to the drainpipe that goes into the wall. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). Corrective Actions: PIC stated that he would install a plumbing vent to prevent backflow into the sink.
Violation #8:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed accumulation of grease and dust debris on fan that leads to exterior. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Corrective Actions: PIC to clean fan more frequently to prevent buildup.
Additional remarks:
Hot Water Temperatures:
Hand Sink(s) = 94°F
3-Compartment Warewash Sink = 125°F
1-Compartment Vegetable Prep Sink = 120°F
Men’s Restroom Hand Sink(s) = 118°F
Women’s Restroom Hand Sink(s) = 119°F
Bar Area 3-Compartment Warewash Sink = 86°F.
Chlorine sanitizer solution concentration registered at 50-100 ppm in sani bucket.*
Facility has bleach with 7.55% sodium hypochlorite as an antimicrobial agent effective for use against norovirus.
Inspected external area and no violations observed.
All cold-holding and hot-holding temperatures observed to be in compliance unless noted otherwise.
Note: PIC informed EHS of potential changes to facility regarding equipment. PIC will email list of potential changes to EHS for review.
*see violation
DB inspected with KS.
PIC: Person in Charge//RIC: Reach-in Cooler//RIF: Reach-in Freezer//PTC: Prep-Top Cooler//WIC: Walk-in Cooler//WIF: Walk-in Freezer//RTE: ready-to-eat//COB: close of business//EHS: Environmental Health Specialist//TPHC: Time as a Public Health Control//TCS: Time or Temperature Controlled for Safety//AMC: Active Managerial Control
Establishments that receive a “C” or “U” food safety grade will have at least one additional routine inspection added in a twelve-month period and may have more inspections at the discretion of the Health Authority.
Follow-up inspections may be conducted at any time at the discretion of the Health Authority but must be conducted within ten days after an establishment receives a grade “U”.
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