Gwinnett Med Scores a B: Restaurant Inspections Mar 11

The following are restaurant health inspection scores as reported by Gwinnett County:

Gwinnett Medical Center, 1000 Medical Center Boulevard
Score: 86 B
Inspection Date: March 11
Previous Score: 84 B (9/20/12), 89 B (6/1/12)
Type of inspection: Routine
Violations: 2-1C, Violation of Code: [.04(4)(a) ] Bare hand contact observed while employee prepared personal meal from kitchen foods: Kitchen employee pulled breakfast toast from the batch holding in the tray line using bare hands. Utensil, gloves, or alternative barrier must be used when handling ready-to-eat foods. Discard the toast. Bare hand contact with ready-to-eat food is not allowed. Corrected On-Site. New Violation. 6-2, Violation of Code: [.04(6)(h) ] TCS foods are being held in use past the 7 day holding time: Quinoa, pinto beans, spaghetti in the 2-door cooler with expiration dates of March 9th and older. Discard these foods. Ensure that TCS foods are held not longer than 7 total days in refrigeration, after prep. Corrected On-Site. New Violation. 15B, Violation of Code: [.05(6)(d),(e) ] Sink ledge at the compartment sink is unclean with food debris coming from the dishwasher adjacent to it. Clean and sanitize the ledge of the sink. Ensure that the ledge is kept clean prior to placing the wares to air dry. New Violation.

Panaderia And Popuseria Contro America, 3046 Lawrenceville Highway Suite B
Score: 88 B
Inspection Date: March 11
Previous Score: 100 A (2/26/13), N/A (2/19/13)
Type of inspection: Routine
Violations: 6-1C, Violation of Code: [.04(6)(d) ] A large container of cooked beans were found cooling overnight in the 2 door cooler and were at a temperature above 41 degrees. The person in charge discarded the beans. All potentially hazardous food items must be cooled from 135 degrees to 70 degrees within 2 hours and cooled to 41 degrees within a total of 6 hours. Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Cooked beans were found cooling in a deep covered container in the 2 door cooler. The person in charge discarded the beans and was advised on proper cooling procedures and methods. Potentially hazardous foods should be properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.) Corrected On-Site. New Violation.

Zaxby's, 1914 Duluth Highway 
Score: 78 C
Inspection Date: March 11
Previous Score: 93 A (12/20/12), 92 A (5/31/12)
Type of inspection: Routine
Violations: 2-1C, Violation of Code: [.04(4)(a) ] Employee took 2 pieces of bread from the package to the grill using her bare hands. Bread was discarded at the time of inspection. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas,tongs, single-use gloves, or dispensing equipment. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Cut tomatoes in the line cold top cooler were 44F - top of the product; 37F, 38F - bottom of product; pan was overfilled. Tomatoes were discarded at the time of inspection. Potentially hazardous food (time/ temperature control for safety food) shall be maintained at 41°F (5°C) or below. Corrected On-Site. New Violation. 6-1B, Violation of Code: [.04(6)(f) ] Pan of chicken hot holding at room temperature for a few minutes was <135F; pan of chicken in the hot holding cabinet was <135F. (See temperature chart). Hot holding unit was 143F. All chicken was reheated to >165F. Potentially hazardous food (time/temperature control for safety food) shall be maintained at 135°F (57°C) or above. Corrected On-Site. New Violation. 6-1C, Violation of Code: [.04(6)(d) ] Nine containers of cut tomatoes not cooled to 41F within 4 hours. Tomatoes were discarded at the time of inspection. Potentially hazardous food (time/temperature control for safety food) shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Nine containers of cut tomatoes were cooling in covered, plastic containers, stacked 2 & 3 containers high, in the line reachin cooler. Tomatoes were discarded. Ensure proper methods are used to properly cool potentially food. 1. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment;(iv) Stirring the food in a container placed in an ice water bath;(v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Repeat Violation.

Tijuana Taqueria, 4785 Sugarloaf Parkway
Score: 79 C
Inspection Date: March 11
Previous Score: 100 A (2/7/13), N/A (2/5/13)
Type of inspection: Routine
Violations: 2-2D, Violation of Code: [.03(5)(d) ] At the time of inspection observed employee wash hands in the three compartment sink. Had employee wash hands in handwashing sink. Hands should be washed in the designated handwashing sink. Corrected On-Site. New Violation. 2-2D, Violation of Code: [.07(3)(b) ] At the time of inspection there were no papertowels located at the handwashing sink. Had PIC provide papertowels. Paper towels should be provided at the handwashing sink. Corrected On-Site. New Violation. 4-1A, Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] At the time of the inspection observed raw chicken, raw beef, and raw fish being stored on the middle shelf of the walk-in cooler abover several containers of vegetables and fruits. Had PIC move all raw meats to bottom shelf. Food should be protect from contamination by storing according to internal cook temperature. Corrected On-Site. New Violation. 4-2B, Violation of Code: [.05(7)(b) ] At the time of the inspection PIC tempeda container of beans without first sanitizing his thermometer probe. Had PIC make sanitizer solution to sanitize probe before temping foods in the future. Before temping foods thermometer probe should be sanitized. Corrected On-Site. New Violation. 6-2, Violation of Code: [.04(6)(g) ] Several items in the cooler were cooked on saturday 3/9/2013 but were not date marked. Had PIC date mark these items. (Rice, Beans, Chicken wings, cheese). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in the establishment for more than 24 hours should be clearly marked to indicate the date by which the food must be consumed, sold, or discarded. Corrected On-Site. New Violation.