Taqueria La Moreliana, located at 1085 Irwin Bridge Road Suite C in Conyers, received a score of 50 points out of a possible 100 points during their 04/23/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)Observed the person in charge did not have active managerial control of facility due to the multiple critical violations. 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)
Corrective Actions: Coached the owner and the person in charge on the responsibilities of the person in charge.
Violation #2
2-2B: .03(5)(j)1&2Observed multiple unapproved water bottles, open cups without lids, and open soda bottles in food preparation area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: PIC had employees relocate and discard drinks.
Violation #3
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed employee cutting raw chicken above watermelons. Food shall be separated and protected to reduce the risk of cross contamination.
Corrective Actions: Employee relocated melons.
Violation #4
4-2A: .04(4)(c)1(iv)Observed multiple foods from the night before in the reach-in coolers and walk-in coolers that were not covered. Food shall be stored covered unless it is in the cooling process.
Corrective Actions: The person in charge(PIC) had employees cover food.
Violation #5
6-1C: .04(6)(d)Observed containers of queso and a container of refried beans that did not cool from the night before. Cooked time/temperature control for safety food shall be cooled: 1) from 135ยฐF (57ยฐC) to 70ยฐF (21ยฐC) within 2 hours; and 2) from 70ยฐF (21ยฐC) to 41ยฐF (5ยฐC) or below within 4 hours (provided the food met the first limit). (P) *THIS IS THE SECOND REPEAT VIOLATION ON A CONSECUTIVE ROUTINE INSPECTION. A THIRD REPEAT VIOLATION MAY RESULT IN PERMIT SUSPENSION.
Corrective Actions: The PIC had employee discard food.
Violation #6
6-2: .04(6)(g)Observed bags of meat in the walk-in freezer, ready to eat food in the walk-in cooler and the reach-in cooler that had been prepared over 24hrs and were not date marked. Food shall be date mark if it is kept greater than 24hrs.
Corrective Actions: The PIC had employees date mark food.
Violation #7
8-2B: .07(6)(b)Observed two containers with chemicals in them in the front of the main kitchen that were not labeled with their common name. Chemicals placed in a working container shall be labeled.
Corrective Actions: The PIC had employees label containers.
Violation #8
10D: .04(4)(d)Observed multiple containers, squeeze bottles and shakers throughout the main kitchen that were not labeled. Working containers shall be labeled with their common name or otherwise identified.
Corrective Actions: The PIC had employees label containers.
Violation #9
11A: .04(6)(e)Observed multiple foods that were placed in deep containers with tight fitting lids overnight that did not cool properly. Proper cooling methods shall be used. *THIS IS THE SECOND REPEAT VIOLATION ON A CONSECUTIVE ROUTINE INSPECTION. A THIRD REPEAT VIOLATION MAY RESULT IN PERMIT SUSPENSION.
Corrective Actions: Coached employee on proper cooling methods. Lids and food was discarded from containers. Lids were also removed from containers of hot foods that had not started the cooling process.
Violation #10
12A: .04(4)(t)Observed employee preparing diced onions on top of the garbage can. At the beginning of inspection observed ready to eat food stored on the floor. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Food was relocated. Employee was coached on where to prepare foods safely.
Additional remarks:
Cold-Holding assessed: Cold food other than noted at 41 degrees F. or less. Hot-Holding assessed: Hot food other than noted at 135 degrees F. or above.
Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.
Repeat violations may result in permit suspension.
Corrections of violations does not change the inspection score.
*Facility may not use stock pots that are 3 times the size of their 3 compartment sink. Pots cannot be cleaned effectively.
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