Marisqueria El Barro in Cartersville receives a 50% on their recent health inspection

Marisqueria El Barro, located at 212 South Tennessee Street in Cartersville, received a score of 50 points out of a possible 100 points during their 01/10/2023 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
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Person in charge not performing duties; employees not properly trained in food safety as it relates to their assigned duties. CA: PIC and food employees need to be retrained in food safety as it relates to their assigned duties.

Violation #2
1-2B – certified food protection manager
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: CFSM has not assessed the training needs of the food service employees and requested formal training as needed. CA: CFSM needs to train all food employees on safe food handling and facility maintenance.

Violation #3
3-1D – required records: shellstock tags, parasite destruction
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed container of shellstock in freezer that does not have a harvester tag or label. CA: Discussed with PIC. Oysters were discarded.

Violation #4
3-1D – required records: shellstock tags, parasite destruction
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no shellstock records on file. CA: Discussed requirement for shellstock tag requirements with PIC. The date the last oyster is pulled from the box is to be labelled on the harvest tag and kept on file at the facility for health department review for three months.

Violation #5
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed quaternary sanitizer not at proper minimum strength for manual warewashing in three compartment sink and sanitizer bucket (test strip measured 0ppm). CA: Discussed with PIC. Dishes that were just cleaned and sanitized were re-washed and sanitized and sanitizer was re-made at the correct strength (200ppm). Chlorine test strips must also be purchased.

Violation #6
5-2 – consumer advisory provided for raw and undercooked foods
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no consumer advisory for meat/seafood that is served raw or partially cooked not menu or signage in restaurant. CA: Discussed with PIC. Consumer advisory requirement was discussed during routine inspection. Menu will be updated.

Violation #7
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed potentially hazardous TCS food (commercial bottle of mojo sauce with label that states “refrigerate after opening”) holding above 41 degrees Fahrenheit on dry storage shelf. CA: Discussed with PIC. Bottle was opened two weeks ago and was discarded.

Violation #8
6-1B – proper hot holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed improper hot holding of potentially hazardous TCS foods (steak/onions, scrambled eggs and refried beans; see temp log) above 135 degrees Fahrenheit on buffet unit. CA: PIC chose to re-heat all items to 165 degrees Fahrenheit. Discussed not using steam well that continues to have temperature issues.

Violation #9
6-1B – proper hot holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper hot holding of the same scrambled eggs that were improperly hot holding earlier in the inspection after they had been re-heated as a corrective action. CA: PIC chose to re-heat eggs. Discussed not using steam well until it is verified to be able to properly hot hold TCS foods.

Violation #10
6-1C – proper cooling time and temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous TCS food (cooked rice) not cooled from 135F to 41F within 6 hours. Rice had a date label indicating it was prepared the day prior and was 43 degrees Fahrenheit. CA: Discussed with PIC. Rice was discarded and cooling parameters (times and temperatures) and approved methods of cooling.

Violation #11
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed improper date marking of opened packages of TCS foods and house made TCS foods throughout facility. Items were dated for longer than the required 7 day maximum (day of prep + 6 days). CA: Discussed with PIC. None of the dates were expired by the correct date and PIC will immediately re-label all items.

Violation #12
8-2B – toxic substances properly identified, stored, used
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bottles of spray deodorizer throughout kitchen area. PIC states that this product is used to sanitize countertops, food prep surfaces and equipment. CA: Discussed using the same quaternary ammonia sanitizer that is used in the three compartment. Deodorizer will be immediately removed form the facility and all surfaces that were sanitized with it will be re-sanitized properly.

Violation #13
12D – washing fruits and vegetables
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bleach used to watch vegetables. CA: Discussed with PIC. Use of bleach will be immediately discontinued.

Violation #14
18 – insects, rodents, and animals not present
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed back door not properly sealed to protect outer openings. CA: Discussed with PIC. Back door/weather stripping needs to be repaired.

Remarks
Discussed the following with the person-in-charge:
-Paperwork for clay cups verifying they are lead-free.
-Additional repair work around newly fixed hand sink (holes in walls, coving repaired).
-Labelling all sinks.
-Labelling container for dirty sanitizer rag storage.
-Storage of scoops in food containers.
-Separation in freezer.
-Plan of correction and more frequent routine inspection rotation will be implemented.

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