Tacos Tortillas Y Mas, located at 3002 Atlanta Rd Se Ste B in Smyrna, received a score of 58 points out of a possible 100 points during their 03/13/2024 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
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: NO MANAGERIAL CONTROL OBSERVED FOR FACILITY. PIC NOT ENSURING: PROPER COLD AND HOT HOLDING TEMPERATURES, HAND SINKS ARE ACCESSIBLE AND PROVIDED WITH HANDWASHING CLEANSER, EXPIRED FOODS ARE NOT STORED AND/OR OFFERED FOR SALE, TCS FOODS ARE DATE MARKED AND TCS FOODS ARE NOT STORED/SERVED BEYOND 7 DAY SHELF LIFE C/A: THE PIC OF A FOOD SERVICE FACILITY SHALL ENSURE COMPLIANCE WITH THE FOLLWING (BUT NOT LIMITED TO): PROPER TEMPERATURES, DATE MARKING AND DISPOSITION, HAND SINKS ARE PROPERLY STOCKED AND ACCESSIBLE AND EXPIRED FOODS ARE DISCARDED COS: EHS DISCUSSED THE RESPONSIBILITY OF THE PIC TO MAINTAIN MANAGERIAL CONTROL WITHIN THE FOOD SERVICE FACILITY; ALL THINGS CORRECTED
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED BOTH PIC AND EMPLOYEE APPLY SOAP TO HANDS AND IMMEDIATELY RINSE HANDS UNDER 10 SECONDS WHEN WASHING HANDS C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: PIC AND EMPLOYEE RE-WASHED HANDS USING PROPER PROCEDURE
Violation #3:
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 PIC EXIT RESTAURANT KITCHEN, ENTER BACK GAS STATION AREA, RE-ENTER KITCHEN AND PREPARE/HANDLE SINGLE TO-GO ITEMS AND TOUCH CLEAN EQUIPMENT C/A: 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (iii) Before donning gloves to initiate a task that involves working with food; (iv) After engaging in other activities that contaminate the hands COS: PIC WASHED HANDS BEFORE CONTINUING TO PREPARE FOOD
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED BACK HAND SINK IN MAIN KITCHEN AREA OBSTRUCTED BY SEVERAL BOXES AND NOT READILY ACCESSIBLE FOR USE C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC REMOVED BOXES FROM IN FRONT OF HAND SINK
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: NO HANDWASHING CLEANSER OBSERVED AT BACK HAND SINK IN MAIN KITCHEN AREA C/A: HANDWASHING CLEANSER SHALL ALWAYS BE AVAILABLE FOR USE AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: PIC PROVIDED HAND SOAP
Violation #6:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED RAW SHELLED EGGS STORED IMPROPERLY BEHIND AND ABOVE MULTIPLE READY TO EAT FOODS IN 3 DOOR REACH IN COOLER IN MAIN KITCHEN. C/A: RAW ANIMAL PROTEINS SHALL BE STORED IN A MANNER THAT PREVENTS THE CONTAMINATION OF RTE FOODS COS: EGGS REMOVED
Violation #7:
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: OBSERVES SLICED TOMATOES, CARNITAS, PORK MEAT AND AL PASTOR COLD HOLDING IN PREP TOP COOLER ABOVE 41F. OBSERVED A SMALL AND LARGE CONTAINER OF PICO COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED
Violation #8:
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 EGGS W/MEXICAN SAUSAGE AND WHITE RICE HOT HOLDING BELOW 135F ON COUNTER/ ON TOP OF STEAM WELL IN MAIN KITCHEN AREA C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED
Violation #9:
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 HOT DOGS IN PREP TOP COOLER AND 3 DOOR REACH IN COOLER STORED BEYOND 24HRS WITH NO DATE MARKING, AS WELL AS DICED HAM STORED IN 3 DOOR REACH IN COOLER (PIC STATED THEY WERE OPENED 3/11). OBSERVED POLLO TAMALES STORED BEYIND 24HRS WITH NO DATE MARKING. C/A: ALL TCS FOODS STORED FOR 24HRS OR MORE SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: DATES PLACED ON HOT DOGS; ALL OTHER FOOD DISCARDED
Violation #10:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED CARNITAS STORED IN PREP TOP COOLER WITH A PREP DATE OF (2/15); OBSERVED CHORIZO AND AL PASTOR STORED IN PREP TOP COOLER WITH A PREP DATE OF (2/21); OBSERVED TAMALE ROJAS STORED IN PREP TOP COOLER WITH A PREP DATE OF (3/1) C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7TH DAY SHELF LIFE COS: ALL FOOD DISCARDED
Violation #11:
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 CONTAINER OF SOFT CHEESE AND CONTAINER OF SOPES STORED IN BOTTOM OF PREP TOP COOLER CONTAMINATED WITH EXCESSIVE MOLD. C/A: EXPIRED FOODS SHALL BE DISCARDED AND NOT OFFERED FOR SALE TO CONSUMERS COS: FOOD DISCARDED
Additional remarks:
-UPON ROUTINE INSPECTION, EHS OBSERVED PIZZA, COOKIES AND BAGELS THAT ARE NOT OFFERED ON FOOD SERVICE FACILITY’S (RESTAURANT) MENU FOR SALE, STORED IN 3 DOOR REACH IN COOLER AMONGST FOOD FOR RESTAURANT’S CUSTOMERS (PIC STATED THE FOOD WAS FOR THE GAS STATION). EHS ALSO OBSERVED SEVERAL BOXES, INCLUDING ONES BLOCKING BACK KITCHEN HAND SINK, CONTAINING FOOD (THAT IS TO BE PUT IN WALK IN FREEZER THAT IS LOCATED IN RESTAURANT PER PIC), THAT IS NOT OFFERED ON THE MENU FOR SALE FOR FOOD SERVICE FACILITY (BEEF BURGERS, BURGER BUNS, SAUSAGE PATTIES, UNCOOKED CHICKEN FILETS).
-EHS ALSO OBSERVED EGG OMELETTES IN REACH IN FREEZER LOCATED IN FOOD SERVICE FACILITY THAT IS NOT ON RESTAURANT’S MENU FOR SALE
-PIC STATED THAT HIM AND HIS EMPLOYEES COOK THE FOOD THAT IS OFFERED IN THE GAS STATION AREA, EHS INSTRUCTED PIC THAT HE WILL HAVE TO SUBMIT ANOTHER FOOD PREP REVIEW AND MENU TO PUT ALL ITEMS ON HIS MENU FOR TACOS TORTILLAS YE MAS AND HE WILL BE RESPONSIBLE FOR THE HOLDING/COOKING/REHEATING TEMPERATURES OF THOSE ITEMS
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