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Cactus Cantina in Canton receives a 75% on their recent health inspection

Cactus Cantina, located at 402 Argonne Terrace Suite 200 in Canton, received a score of 75 points out of a possible 100 points during their 12/09/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
2-2A – management knowledge, responsibilities, reporting
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). The permit holder shall require food employees and conditional employees to report to the CFSM and PIC, information about their health and activities as they relate to diseases that are transmissible through food. Blank EHP forms were provided at initial inspection. PIC must ensure all employees read and sign form.
Violation #2
2-2B – proper eating, tasting, drinking, or tobacco use
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed uncovered drink stored on cutting board at steam table. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS by moving drink. All personal drinks be in a disposable cup with a straw and lid.
Violation #3
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed time/temperature control for safety (TCS) food in back standing reach-in cooler (ambient 47.8°F) being cold held at temperatures greater than 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below. COS by discarding all TCS foods that were not prepped today. Owner stated that he will be purchasing a new unit by end of day.
Violation #4
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed salsa being improperly cold held on ice at 48°F as a result of a poor ice bath. All TCS foods must be cold held at 41°F or below. COS by adding more ice and water to ice bath.
Violation #5
11C – approved thawing methods used
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed fish thawing in reduced oxygen packaging and raw chicken and beef thawing at room temperature in sink. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by slitting fish bags open and thawing raw meats under continuously running water.
Violation #6
12B – personal cleanliness
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net.
Violation #7
13A – posted: permit/inspection/choking poster/handwashing
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Owner stated that the score wasn’t posted because the frame broke. Today’s score must be posted regardless if framed or not.
Remarks
*Consumer advisory is still missing disclosure. This noted on the last inspection. If not corrected, will be violation on next inspection
*Floors in kitchen must be redone
*Employee health policy not in place. Spanish copies were provided again
*Sanitizer- 50 ppm (Cl)

CLICK HERE to read the full report