El Jefe’s Taqueria, located at 1977 South Cobb Drive South East Suite 300-320 in Marietta, received a score of 69 points out of a possible 100 points during their 04/08/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(4)(a)(b)(c)(e)(f) – responsibility of permit holder, pic, and conditional employees (p), (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: PIC NOT ABLE TO VERIFY THAT ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/SYMPTOMS TRANSMISSIBLE VIA FOOD C/A: THE PIC IS RESPONSIBLE FOR ENSURING ALL EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT THEIR HEALTH AS IT RELATES TO ILLNESS/SYMPTOMS TRANSMISSIBLE VIA FOOD EHS will return for follow-up by 4/12/2024
Violation #2
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: Yes
Inspector Notes: OBSERVED SANITIZER BUCKET BEING STORED IN FRONT FOOD SERVICE HAND SINK. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: sanitizing bucket was removed from the hand sink.
Violation #3
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed the hand sink in the bar area not having soap for handwashing. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. EHS will follow-up by 4/12/2024
Violation #4
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: PIC was unable to provide procedures for employees to follow in the event of a fecal/vomit incident as well as the disinfectant. C/A: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. EHS will follow-up by 4/12/2024
Violation #5
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: Yes
Inspector Notes: Observed a container of tortillas, and birria sauce stored uncovered and unprotected from contamination in the prep-top reach-in cooler. Observed cut pineapples in reach in cooler and raw fish in reach-in cooler 2 in front service area stored uncovered and unprotected from contamination C/A: All food shall be stored covered and protected from contamination. COS: food was covered
Violation #6
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 TCS foods cold holding above 41F in the preptop and reach-in cooler in main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: PIC discarded food
Violation #7
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed beans, steak/peppers/potatotes in steam well and cow head, steak, pork, and chicken on flat top grill, hot holding below 135F. C/A: hot time/temperature control for safety food shall be maintained at 135°F (57°C) or above COS: Beans re-heated to (195F), steak/potatoes/peppers reheated to (202F), cow head reheated to (188F), steak re-heated to (210F), pork reheated to (178F), chicken reheated to (122F).
Violation #8
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed green potatoes and cactus on the counter in main kitchen not cooling at the proper rate to reach 70F in 2 hours. C/A: In the cooling process, TCS foods have 2 hours to go from 135F to 70F and 4 hours to go from 70F to 41F COS: PIC place items in an ice bath
Violation #9
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 multiple containers of TCS foods in the prep top unit, the reach-in coolers in front food service, and the reach-in cooler in main kitchen with items held over 24hrs not date marked. C/A: time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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 or below for a maximum of 7 days. COS: PIC date marked the containers
Violation #10
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: OBSERVED WIPING CLOTHS STORED IN CHLORINE SANITIZER SOLUTION BEING MAINTAINED AT 0PPM C/A: WIPING CLOTHS SHALL BE STORED COMPLETELY SUBMERGED IN SANITIZING SOLUTION MAINTAINED AT THE PROPER CONCENTRATION FOR SANITIZING FOOD/NON-FOOD CONTACT SURFACES
Violation #11
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: FACILITY DOES NOT HAVE TEST STRIPS TO TEST CHEMICAL SANITIZER SOLUTION CONCENTRATION C/A: MAINTAIN PROPER SANITIZING/CHEMICAL TEST STRIPS
Additional remarks:
notice of violation was issued for 6-1B 511-6-1.04(6)(f)
Joint inspection w/ Precious Simpson
EHS recommends a scheduled meeting to go over proper cooling procedures.
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