El Bandido Mex Mex Grill, located at 1083 Euclid Avenue North East in Atlanta, received a score of 56 points out of a possible 100 points during their 04/17/2024 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: Observed no PIC in the facility at time of inspection. 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. PIC arrived at the facility.
Violation #2
2-2C – no discharge from eyes, nose, and mouth
511-6-1.03(5)(j)5 – discharges from eyes, nose, or mouth (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee preparing food with a cut on her lip that was not covered. Food employees experiencing persistent sneezing, coughing, or runny nose that cause discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment; utensils, and linens; or unwrapped single-service articles. PIC provided a band aid.
Violation #3
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a cardboard box being stored on the basin of a handsink. Observed food and debris in the basin of two handsinks. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed the cardboard box and cleaned the handsinks.
Violation #4
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no paper towels available at a hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC provided paper towels.
Violation #5
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed molded jalapeños, corn and tomatoes. Food shall be safe, unadulterated, and honestly presented. P PIC discarded food items.
Violation #6
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food items being stored uncovered in the walk in freezer and prep top cooler in the main kitchen. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC provided lids for food items.
Violation #7
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: Yes
Inspector Notes: Observed excessive scoring and food buildup on cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC discarded cutting boards.
Violation #8
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(c) – cooking & baking equipment (c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food debris on the interior walls of a microwave in the main kitchen next to a handsink. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. PIC shall have the microwave cleaned.
Violation #9
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the quat sanitizer of the three compartment sink reading 0 ppm. Observed the dishwasher in the main kitchen reading 0 ppm chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P PIC shall have the dishwasher and quat sanitizer dispenser serviced.
Violation #10
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 TCS food items being held above 41F. (See chart below). 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded TCS food items.
Violation #11
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(z) – miscellaneous sources of contamination (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed trays of salsa being stored on top of each other. Observed the lip of the salsa ramekin touching the bottom of the tray above it. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC discarded salsa.
Violation #12
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(i) – storage or display of food in contact with water or ice (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed ice on a cardboard box of meat in the walk in freezer. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. PIC discarded the box.
Violation #13
12B – personal cleanliness
511-6-1.03(5)(i) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee moving food from the prep top cooler to the grill without a hair restraint. 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. PIC provided hair restraint.
Violation #14
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wet wiping cloths being stored in a bucket without chlorine sanitizer (0ppm). Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. PIC had a sanitizer bucket made.
Violation #15
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the walk in freezer not maintaining proper temperature. Observed melted bags of ice, ice cream, thawed meats stored in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC shall have the walk in freezer repaired.
Violation #16
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed the stove and grill with missing or broken knobs. Observed a handsink being propped up by a piece of wood. Observed a reach in cooler and a prep top cooler not working and being used for dry storage. Observed a bar chest cooler in disrepair. Observed water buildup on the bottom of a working prep top cooler. Observed gaskets to a reach in cooler in disrepair. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer’s specifications. PIC shall have the equipment repaired or discarded.
Violation #17
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food buildup on the gaskets, doors, shelves of a prep top cooler. Observed food and debris buildup on the handles, doors and inside walls of the reach in coolers. Observed corrosion buildup on the shelves in the walk in cooler. Observed food buildup on the sides of cooking equipment (fryers, stoves, grills). Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall have facility cleaned.
Violation #18
16A – hot and cold water available; adequate pressure
511-6-1.06(1)(g),(h) – water supply, capacity; pressure (pf)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no hot water available at a hand sink in the kitchen next to the steam table and microwave. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf PIC shall have the hand sink repaired.
Violation #19
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the faucet of the meat sink and the vegetable sinks leaking. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC shall have the sink faucets repaired.
Violation #20
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 buildup of debris and food along the walls of the main kitchen. Observed buildup on the ceiling tiles in the main kitchen. Observed heavy buildup of debris and food behind and underneath cooking equipment, steam table, prep top cooler, ice machine, and the dishpit. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC shall have the facility cleaned.
Violation #21
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee food items being stored directly on top of consumer food in the prep top cooler. Observed slices of Kraft cheese being stored directly in contact with shredded cheese for consumers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC discarded cheese and moved employee items.
Violation #22
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed live small flies in the grill prep and dishpit areas of the main kitchen. Observed live roaches on the inside door and gasket of a prep top cooler. Observed a live roach and flies on the cutting board in front of the steam table. Observed dead cockroaches underneath the three compartment sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. PIC shall have the facility serviced by a licensed technician.
Violation #23
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed sunlight between the side door jamb and the back door in the main kitchen. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC shall have the back door repaired.
Additional remarks:
Emailed report
Issued legal notice
DIshwasher: 0ppm chlorine
Three compartment sink: 0ppm
Sanitizer bucket: 0ppm
Cook’s pest control
Environmental Remedies grease
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