El Compagino Restaurant in Lilburn receives a 72% on their recent health inspection
El Compagino Restaurant, located at 465 Pleasant Hill Road in Lilburn, received a score of 72 points out of a possible 100 points during their 10/28/2022 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed produce above bags of bread and sauces in the walk-in cooler; raw chicken above raw fish and raw beef above raw shrimp in the upright freezer. 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: Items were relocated to allow proper separation and protection.
6-1C: .04(6)(d)Observed two containers of diced tomatoes and two containers of cut tomatoes on the prep-table not cooling at a fast enough rate. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: Cooling methods altered for foods not cooling fast enough.
6-1C: .04(6)(d)Observed container of cooked beef soup in the upright freezer and cooked jalapenos with carrot in the walk-in cooler from last night did not cool down to 41 F in 6 hours. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: The food items were discarded.
10D: .04(4)(d)Observed seasoning and sauces not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: The food items were labeled.
11A: .04(6)(e)Observed two containers of diced tomatoes, cut tomatoes on the prep-table and container of beef soup and cooked jalapeno with carrots cooling in over-filled containers with the lids on. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Trained PIC and employees on effective cooling methods.
16B: .06(2)(r)Observed hand-washing sink hot water turned off due to the sink leaking. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Corrective Actions: Correct by 11/7/22.
17D: .07(4)(b)Observed employee’s items such as wallet, glasses, watch and cellphone on the shelves above facility’s items. 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. (C) **3rd consecutive violation**
Corrective Actions: Employee’s items were moved to designated area.
All cold/hot holding time/temperature control for safety (TCS) foods was in compliance unless otherwise noted.
Food additive: Vanilla Flavor
NOTE: Ensure ice machine is clean to sight and touch.
A follow-up inspection will occur on or before 11/7/22.
A required additional inspection will be conducted within the next 12 months.
Three or more consecutive violations on routine inspections will result in permit suspension.
Permit was suspended due to a third consecutive repeat violation of 17D: [.07(4)(b)] . Onsite training was provided and permit was reinstated.