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Mango Latino Grill, located at 3870 Lawrenceville Highway, in Lawrenceville, received a score of 53 points out of a possible 100 points during their 02/20/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)Today’s unsatisfactory score demonstrates a lack of managerial control within the facility. ***2nd consecutive It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2
2-1B: .03(5)(b)Observed employee dip her hands in dish soap and then sanitizer to wash her hands. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P)
Corrective Actions: Employee was asked to rewash hands in hand sink with soap.
Violation #3
2-2D: .06(2)(o)Observed hand sink with a water filter placed on the faucet. ***2nd consecutive A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Person in charge was asked to remove the water filter, and only use hand sink for washing hands.
Violation #4
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed meats in freezer not being stored according to cook temperature. Observed unwashed produce being stored above ready to eat foods. **2nd consecutive 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 in freezer and fridge were rearranged according to storage chart provided.
Violation #5
4-2B: .05(6)(n)Observed sanitizer in three compartment sink and sanitizer in spray bottle at a concentration below the required range. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Sanitizers were discarded and remade to proper concentration.
Violation #6
4-2B: .05(7)(a)1Observed an accumulation of food residue on dishes being stored clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Dishes were rewashed and sanitized.
Violation #7
6-2: .04(6)(g)Observed several time/temperature as as safety control foods being held longer than 24 hrs without being date marked. ***2nd consecutive Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Violation #8
6-2: .04(6)(h)Observed multiple TCS foods being held longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: Foods were discarded.
Violation #9
12C: .04(4)(m)Observed wet wiping cloths being stored on counter top and inside old bucket on sink. ***2nd consecutive Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Violation #10
14A: .04(4)(k)Observed scoop with no handle being stored inside flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Scoop was removed.
Additional Comments
All cold holding and hot holding temperatures were in compliance.
Additives: Vanilla extract for Flan
Note: PIC states they are renovating the employee restroom.
Note: There will be a follow up inspection on or before 3/2/23
Note: An additional routine will occur within a year.
***three consecutive violations of the same provision will result in permit suspension.
***two consecutive unsatisfactory scores will result in permit suspension.
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