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December 23, 2024
September 23, 2024

El Importado in Flowery Branch receives a 62% on their recent health inspection

El Importado, located at 3446 Winder Hwy Ste 503-504 in Flowery Branch, received a score of 62 points out of a possible 100 points during their 09/19/2024 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(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: PIC did not demonstrate active managerial control during the 60-day inspection. The following were the critical violations that were out of compliance during the inspection. 1: No CFSM could be provided during the inspection. 2: Employee eating where food was being prepped/prepared. 3: Improper usage of the hand sink and no paper towels at another. 4: Food not being stored to prevent cross contamination from occurring. 5: No sanitizer was available to sanitize food and nonfood contact surfaces. 6: Several food items were found not properly date marked. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector’s questions as they relate to the specific food operation. Note: PIC will correct all critical violations and demonstrate proper managerial control in the follow up inspection.

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: No
Inspector Notes: Observed no CFSM to be posted in the facility. PIC was unable to provide CFSM documentation during the time of inspection. 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. Pf Note: Owner will register for course within 10 days and obtain the CFSM documentation within 30 days time.

Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee to actively be eating food in the main kitchen area during the inspection. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Note: COS: Employee was instructed to stop eating during the inspection. PIC was instructed to designate an area for employees to eat and drink.

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 there to be no paper towels at the front food service hand sink area. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels. Note: PIC voluntarily stocked the hand sink with paper towels during the inspection.

Violation #5:
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 multiple utensils placed in the hand sink located in the main kitchen area. A handwashing facility may not be used for purposes other than handwashing. Note: COS: PIC voluntarily removed all utensils during the inspection, to ensure proper usage of the hand sink occurs.

Violation #6:
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: No
Inspector Notes: Observed raw chicken to be stored next to lettuce, cheese, and above raw ground beef. Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Note: COS: PIC voluntarily rearranged raw foods according to cooking temperatures and separated all ready-to-eat foods during the inspection.

Violation #7:
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?: Yes
Repeat: No
Inspector Notes: Observed there to be no sanitizer made throughout the food establishment. A chlorine solution should have a concentration of 50-100ppm when tested with a chemical kit. Note: COS: PIC voluntarily made a sanitizing solution during the inspection that was tested with a chemical kit and registered to have a chlorine concentration of 50-100ppm.

Violation #8:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several food items throughout the food establishment to not have a date marking label. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Note: PIC voluntarily discarded all food items without a date marking label.

Violation #9:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cabbage and limes to be stored on the floor. At least 6 inches (15 cm) above the floor. Note: PIC voluntarily placed both limes and cabbage in crates that were 6 inches above the floor during the inspection.

Violation #10:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no inspection report to be displayed throughout the food establishment. 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. Note: PIC will post the most recent inspection report at the front of the facility.

Violation #11:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no permit to be displayed throughout the food establishment. Post the permit in a location in the food service establishment that is conspicuous to consumers. Note: PIC will gain access to the food permit and put it on display at the front of the facility.

Violation #12:
16B – plumbing installed; proper backflow devices
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed an unapproved pipe for the hand sink located at the front of the main kitchen area. 1. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to law. Note: PIC will call appropriate personnel to come and have unapproved pipe replaced.

Violation #13:
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed one ceiling tile in the men’s restroom to be porous and not easily cleanable. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Note: PIC will have ceiling tile changed to be smooth and easily cleanable.

Violation #14:
18 – insects, rodents, and animals not present
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed two holes in the ceiling in the main kitchen area. i) Filling or closing holes and other gaps along floors, walls, and ceilings. Note: PIC will have holes sealed to prevent any possible food contamination from occurring.

Additional remarks:
Hand Sink = 100F
Hand Sink = 119F
3-Compartment Sink = 124F
Meat Prep Sink = 116F
Vegetable Prep Sink = 111F
Facility has access to bleach with 6.0% sodium hypochlorite, which is effective against Norovirus.
Sanitizer bucket was tested with a chemical kit and registered to have a chlorine concentration of 50-100ppm.*
* = Please see violation.
Restrooms:
Women’s Hand Sink = 116F
Men’s Hand Sink = 105F
External area of facility was inspected and no violations were observed.
DB inspected with BT.
Correct the above violations and a follow-up inspection will be conducted within ten days time (9/30/2024).
If a food service establishment is graded as a “U” and does not earn at least a grade “C” within ten days of receiving the “U” it may be requested to voluntarily close until all violations are corrected or have its food service permit suspended or revoked according to subsection (1)(b) of this rule.

CLICK HERE to read the full report