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Milpa Cantina in Suwanee receives a 71% on their recent health inspection

Milpa Cantina, located at 2850 Lawrenceville-Suwanee Road in Suwanee, received a score of 71 points out of a possible 100 points during their 10/14/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
2-2A: .03(2)(m)Facility not able to demonstrate in a verifiable manner that food employees understand/were informed of the employee health policy. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Violation #2
3-1D: .04(5)(e)Observed facility serving shrimp and mahi-mahi raw/undercooked without parasite destruction letters. // If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)
Corrective Actions: Facility will not be serving these items undercooked without obtaining a parasite destruction letter from distributer. //
Violation #3
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed facility storing raw pork over washed/peeled onions in walk in cooler. Observed facility storing raw eggs over multiple ready to eat items in walk in cooler. Observed unwashed produce stored over washed/cut produce in walk in cooler. Observed raw frozen chicken and raw frozen beef in manufacturer’s packaging over raw frozen seafood still in packaging in reach in freezer. // 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 were rearranged according to internal cook temperature. //
Violation #4
4-2B: .05(6)(n)Observed multiple QUAT sanitizer buckets at undetectable concentrations. // 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: Buckets were remade at correct manufacturer’s specifications. //
Violation #5
14B: .05(10)(e) 1,2,4Observed facility storing multiple containers and cutting boards as clean, stacked when still wet. // After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: Containers and cutting boards were separated and allowed to dry. //
Violation #6
15B: .05(3)(h),(i)Facility using a chlorine sanitizing dishwashing machine with no chlorine test strips. // A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Corrective Actions: Facility set up three compartment sink with QUAT sanitizer (for which they have test strips) to sanitize dishes. //
Violation #7
17B: .06(5)(o),(p)Observed facility dumpster missing drain plug. // Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)
Additional Comments
All hot/cold holding temperatures were in compliance unless otherwise stated in temperature log.
NOTE: This facility uses additives – drink syrups.
NOTE: Ensure all dry ingredients/sauce bottles have common English name labels.
NOTE: Ensure all scoop handles are above the level of the food product.
NOTE: Remove film on ice machine.

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