2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
CHEEKY TAQUERIA
Food 2023 | Routine
Observations & Corrective Actions
2-2A: .03(2)(m)Observed one server that could not demonstrate that they are aware of 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)
Corrective Actions: PIC (person in charge) had employee read and sign employee health agreement.
2-2E: .03(6)Facility did not have chemical on-site to effectively clean up bodily fluids in the kitchen. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: PIC had employee go and buy a bottle of bleach (procedures already on-site).
4-2B: .05(7)(a)1Observed clean plates with food debris left on them. There was a build up of debris in ice chest and on drink nozzles. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: PIC had nozzles cleaned. Will return on 8/26/2024 to check that ice chest and drink nozzles are cleaned.
***THIRD REPEAT VIOLATION***
4-2B: .05(6)(n)The dish machine did not have any observable amount of chlorine. 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: Could not correct on-site. Please correct by 8/26/2024.
5-1A: .04(5)(a)Observed the final cook temperature of chicken to be 163F. Chef was taking temperatures on the grill and in the thinnest portion of chicken. Food may not be handled with bare hands unless 1) it contains a raw animal food that is cooked to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); 2) does not contain a raw animal food but is to be cooked in the food service establishment to heat all parts of the food to a time/temperature of at least 145°F (63°C); or 3) the ready-to-eat food must be identified for cooking use only and kept separate from other ready-to-eat food that will not be cooked as specified in paragraphs 4.(i) and (ii) of this subsection. (P)
Corrective Actions: PIC had employee place chicken back on grill. Employee was educated on where to take the best temperatures and what the cook temperatures of raw animal protein.
6-2: .04(6)(g)Observed grilled veggies that were cooked the day before yesterday and the veggies did not have a prepare date. There was an open container of milk that employees did not know when it was opened. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: PIC had veggies date marked and milk was discarded.
8-2B: .07(6)(b)Observed at least 7 working containers of chemicals that were not labeled with the common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: PIC labeled bottles with common name.
8-2B: .07(6)(c)Observed toxic chemicals stored in clean glasses at the bar. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: PIC discarded toxic material and had glasses cleaned again.
12B: .03(5)(i)Observed an employee prepping food in the kitchen without a hair restraint and had hair that was much longer that 1/2 inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C)
Corrective Actions: PIC had employee don a hat.
12B: .03(5)(g)Observed the PIC in charge with a watch on and three employees handling food with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: PIC had employee remove jewelry and wash hands.
12D: .04(4)(g)Observed an employee cutting avocados with the stickers still on them. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: PIC had cut avocados discarded. Employee removed stickers from avocados and washed them.
14A: .04(4)(k)Observed small cups (no handle) being stored in two different kinds of salsa as scoops. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: PIC discarded salsa.
15B: .05(3)(h),(i)Facility did not have a way to test sanitizer for quat or chlorine. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 8/26/24.
17C: .07(5)(a),(b)1,2,3Observed a build up of debris inside keg cooler and under equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Corrective Actions: Could not correct on-site. Please correct by 8/26/2024.
18: .07(2)(m)Observed a gap between back door and outside. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
1) filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2) closed, tight-fitting windows; (C) and
3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: Could not correct on-site. Please correct by 8/26/2024.
Additional Comments
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Drink syrups are used at this facility.
NOTE: REPEAT VIOLATIONS WILL RESULT IN PERMIT SUSPENSION (permit is suspended for three repeat violations of food contact surfaces).
NOTE: Informal will occur on 8/26/24 if items are not corrected by the follow up.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
NOTE: Questions? Please visit www.gnrhealth.com