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December 23, 2024
November 23, 2024

Mi Casa Mexican Restaurant in Woodstock receives a 65% on their recent health inspection

Mi Casa Mexican Restaurant, located at 8265 Hwy 92 Ste 109 and 110 in Woodstock, received a score of 65 points out of a possible 100 points during their 11/19/2024 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee with gloves handle dirty dishes then proceed to handle clean dishes without changing gloves in between. Gloves must be changed in between changing tasks. COS by changing gloves and re-washing dishes.

Violation #2:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the probe of the thermometer not sanitized before taking temperature of queso. Food contact surfaces must be sanitized before using or storing a food temperature measuring device. COS by sanitizing with alcohol wipes given by Health Authority. Health Authority recommends using alcohol wipes for sanitizing thermometer probe.

Violation #3:
5-1B – proper reheating procedures for hot holding
511-6-1.04(5)(h) – reheating for hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee using bain-marie to reheat queso. Queso was 50 degrees in the center. PIC was unable to prove this bain-marie is equipped for re-heating. PIC placed queso on stove to rapidly reheat, then proceeded to place back in bain-marie before it was reheated to 165 degrees. Reheating time/temperature control for safety (TCS) foods must be reheated to 165 degrees within 2 hrs before placing in a hot holding unit. COS by placing back on the stove until queso was above 165 degrees

Violation #4:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed queso prepared on 11/18/24 cold held in reach in cooler under prep top unit at temperatures above 41°F. Also observed pico prepared today at 9:00 AM at 48°F after 1:00 PM. TCS foods must cool from 135°F to 70°F within 2 hrs, and from 70°F to 41°F within 4 hrs. Health Authority will email PIC a helpful handout on proper cooling methods. COS by discarding all items.

Violation #5:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed margarita mix stored directly under handwashing sink at bar. Food must be stored in a clean, dry location not exposed to splash, 6 inches off the floor. COS by moving margarita mix.

Violation #6:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sanitizer bucket storing wiping cloths at a concentration of 0 ppm Cl- at the bar. Wiping cloths stored in a bleach sanitizer solution must have a concentration between 50-100 ppm Cl-. COS by making new sanitizer solution with 50 ppm Cl.

Additional remarks:
Discussed:
-Must label all chemicals outside their original container with the common name of the chemical.
-Must date mark any TCS food prepped and held for more than 24 hrs.
-Must have an analog thermometer in each reach in cooler, placed at the warmest part (near the door).
*Employee Health Policy in place.
*dish machine – 50 ppm Cl-
*sanitizer – 50 ppm Cl- (kitchen), 0 ppm, 50 ppm Cl- (bar)

CLICK HERE to read the full report