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El Salvador Bakery, located at 172 Windy Hill Road Suite 1 in Marietta, received a score of 75 points out of a possible 100 points during their 01/24/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bucket of cabbage mix in front hand sink upon walking in for inspection. Observed dirty dishes in back hand sink. C/A- handwashing facility may not be used for purposes other than handwashing COS- Employee moved bucket of mixed cabbage out of hand sink. Employee removed dishes from hand sink
Violation #2
2-2D – adequate handwashing facilities supplied & accessible
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no paper towels at hand sink in front service area and in main kitchen. C/A- handwashing sinks shall be stocked at all times with paper towels. COS- Employee placed paper towels at sinks.
Violation #3
5-1B – proper reheating procedures for hot holding
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed chicken tamales reheating on stove top 80F @1:53 and 100F @3:53. C/A-Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS- Tamales discarded.
Violation #4
6-1C – proper cooling time and temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed chicken tamales on a rack in main kitchen cooling per employee for 2 hours already, tempted @1:53-89F tempted @ 2:50-89 still on rack in main kitchen. Observed covered chicharron at 74F @ 2:45 in walk in cooler, tempted 72F @3:39. Observed covered cabbage in large bucket #1 at 74F @ 2:00 and 73 @ 3:39 and bucket #2 75F @ 2:00 and 73 and 3:40. C/A-Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii)Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS- PIC placed cabbage mix x2, chicharron, and tamales in freezer and uncovered for rapid cooling
Violation #5
11C – approved thawing methods used
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed chicken thawing on table top in back room in front of walk in cooler. C/A-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
Remarks
Observed sanitizer bucket x1 at 100ppm chlorine.
discussed appropriate thawing methods, hand sink usage, and cooling procedures.
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