Tortas Locas, located at 371 Pat Mell Road South East Suite 145 in Marietta, received a score of 61 points out of a possible 100 points during their 04/10/2024 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) – pic present (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: No PIC observed during the beginning of the inspection. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Employee called PIC and PIC arrived in the middle of the inspection
Violation #2
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 an employee handle raw meat with gloved hand, then proceed to touch read to eat bread and continue preparing food without removing gloves, washing their hands and then re-gloving. C/A: Food employees shall clean their hands and exposed portions of their arms as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks COS: TCS Food discarded; employee removed gloves and washed hands before re-gloving.
Violation #3
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(1)(c)2,3 – demonstration (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: PIC not able to demonstrate awareness of the 5 reportable symptoms and the 6 reportable disease that employee must report in they are experiencing them and/or diagnosed with one or more. CA: PIC shall be able to demonstrate awareness of the 5 reportable symptoms and the 6 reportable disease that employee must report in they are experiencing them and/or diagnosed with one or more. COS: EHS informed PIC of the 5 reportable symptoms, the 6 reportable food-borne illnesses and when to report to the health authority.
Violation #4
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee sanitizing dishes in the 3 comp sink, without the sanitizing solution being at the proper concentration. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall be at the correct concentration while in use. COS: PIC discarded sanitizing solution and set dished aside to be re-washed, rinsed and sanitized.
Violation #5
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed can opener in main kitchen; ready for use soiled with white build-up on it. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: PIC cleaned can opener blade
Violation #6
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: Yes
Inspector Notes: OBSERVED SEVERL TCS FOOD ITEMS IN THE GRILL DRAWERS, PREP TOP COOLER, CART, REACH-IN COOLER AND WALK-IN COOLER COLD HOLDING ABOVE 41F THROUGHOUT FACILITY C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: PIC DISCARDED ALL FOOD OUT OF TEMPERATURE
Violation #7
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 hot TCS foods (beans in steam table and meat on spit), hot holding below 135F C/A: All TCS foods hot holding shall be maintained at 135F or above COS: PIC discarded the food
Violation #8
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 several TCS foods in main kitchen being held past their discard date in the walk-in cooler; beans (4/9), sliced tomatoes (4/9), tripa (beef) (4/8), and chorizo with potatoes (4/9) C/A: Ready-to-Eat, Time/Temperature Control for Safety Food, that requires datemarking shall be discarded if it Exceeds 7 days COS: PIC discarded food
Violation #9
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.05(3)(a) – cooling, heating, and holding capacities (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cooler drawers beneath grill and prep top unit in main kitchen being incapable of maintaining 41F or below for TCS items. CA: Equipment must be capable of maintaining proper cold holding temperatures at all times during operation. EHS highly recommends that PIC does not store TCS foods in those units until they are serviced.
Additional remarks:
Joint Inspection w/ Precious Simpson
EHS recommends to PIC storing TCS food in ice bath, the reach-in cooler or walk-in cooler in main kitchen until prep top unit and grill drawers are able to maintain a temperature of 41F or below.
EHS will follow up with facility to verify that the prep top and grill drawer units are able to maintain a cold holding temperature of 41F or below.