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El Taconazo Huasteco, located at 6820 Keithbridge Rd Ste D in Gainesville, received a score of 56 points out of a possible 100 points during their 11/14/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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: No Certified Food Safety Manager Employed. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM). Advised to have an employee obtain a Food Safety Manager Certification (and post Certificate, once obtained, in Facility).
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food handlers drying/wiping hands on apron – donned gloves – then handling food product without washing hands. Advised: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and; (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating,or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS PIC retrained employees on when to wash.
Violation #3:
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 cold held food product with a temperature greater than 41 degrees F. Advised to maintain cold held food product at 41 degrees F and below. COS PIC discarded food product out of temperature.
Violation #4:
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: No
Inspector Notes: Observed several hot held items below 135 degrees F. Advised to reheat product to 165 degrees F or higher OR discard product. COS PIC discarded product and restocked items.
Violation #5:
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 items prepared RTE without a date. Advised to label all RTE product with a discard date of days max. Advised: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. COS PIC labeled products of know dates of preparation, and discarded products with unknown dates of preparation.
Violation #6:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(e) – conditions of use (p, pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed household pesticide stored in facility (Raid in the main kitchen). Advised to remove from facility. COS PIC removed from facility.
Violation #7:
10D – food properly labeled; original container
511-6-1.04(8)(b) – expired foods (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed expired milk in the reach-in cooler. Advised shall be discarded sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS PIC discarded.
Violation #8:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed unapproved cooling methods. Advised: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS PIC implemented an approved cooling method.
Violation #9:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(u) – food display (p)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Self-Serve prep top without a sneeze guard. Advised: 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. 2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer’s mouth or nose. 3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.
Violation #10:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Utensils and Ice scoop stored in food product with handles touching product. Advised scoops can be stored in the food with their handles above the top of the food and the container. Cups used as scoops stored in food product. Advised cup to be disposed after each use or use a scoop with a handle and properly store. COS PIC removed handles from food product.
Violation #11:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(g)2 – kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Self-Serve utensils stored with eating end. Advised Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
Violation #12:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(a) – materials, general requirements (p, c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food product stored in unapproved containers (grocery bags) and unapproved liners (foil). Advised Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
Violation #13:
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 toilet running. Advised to keep system maintained and in good repair.
Violation #14:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(h) – dressing areas and lockers, designated and provided (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employees’ food and cell phone stored touching facility’s food containers which contained food product. Employee storage areas not provided causing employee belongings to be improperly stored. COS PIC relocated employees’ personal belongings.
Additional remarks:
Pay re-inspection fee $200.
Complete Corrective Action Plan and submit to inspector for review before reinspection.