Restaurant Scores C on Follow-up Inspection: Restaurant Inspections Jan. 24

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

Kacey's Home Cooking, 520 West Pike Street
Score: 89 B
Inspection Date: January 24
Previous Score: 90 A (11/19/12), 52 U (11/9/12)
Type of inspection: Routine
Violations: 6-1B, Violation of Code: [.04(6)(f) ] Meat patties, 124F, and spaghetti noodles, 118F holding in the holding cabinet for an hour. Hot-held potentially hazardous foods not maintained above 135F. Foods were reheated to 180F and 176F. Corrected On-Site. Repeat Violation. 6-1D, Violation of Code: [.04(6)(i) ] Foods under time as public health control at the self-service bars were not marked with start and discard times. Time controls not documented according to written procedure. Foods were marked. Corrected On-Site. New Violation. Note: Repeat violations may lead to permit suspension.

Negrills Paradise, 850 Scenic Highway
Score: 75 C
Inspection Date: January 24
Previous Score: 79 C (1/18/13), 95 A (9/17/12)
Type of inspection: Follow-up
Violations: 1-2, Violation of Code: [.03(1)(a)-(c) ] Person in charge, Diane, unable to answer correctly sanitizer concentration level, cooking temperatures, holding temperatures, handwashing procedure, proper storage in the cooler. Person-in-charge unable to demonstrate knowledge of food-borne illness prevention. Person in charge was advised. Corrected On-Site. New Violation. 2-2D, Violation of Code: [.07(3)(b) ] Paper towels were not provided at the hand sink in the prep area. Paper towel or one-time use cloth towel is not provided at the hand sink. Paper towels were provided. Corrected On-Site. New Violation. 6-1B, Violation of Code: [.04(6)(f) ] Curry chicken, 97F, chicken noodle soup, 96F, curry goat, 128F, curry chicken, 121F, chicken pattie, 128F, cabbage, 100F were holding for an hour on the stove, oven, or hot holding unit. Hot-held potentially hazardous foods not maintained above 135F. Manager reheated foods above 165F. Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Brunswick stew chicken and jerk chicken cooled 0 or 18 degrees within 1.5 hours at room temperature and in the reach-in cooler. Potentially hazardous foods not properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.). Foods were removed for reheating. New Violation. 12D, Violation of Code: [.04(4)(g) ] Employee rinsing hands at the vegetable sink. Vegetable sink is not used for intended purpose. New Violation. 13A, Violation of Code: [.10(2)(g) ] Inspection report laying flaton the front counter. Current inspection report not posted in public view within 15 feet of the primary entrance, 5-7 feet above the floor, and/or not readable from one foot. New Violation. 15A, Violation of Code: [.05(6)(q) ] Water temperature of the hot hold unit is 134F. Equipmnet not maintained at or below 41F or at or above 135F. Temperature was adjusted to 206F.  Corrected On-Site.  New Violation.

El Real Mexican Grill, 1475 Buford Drive Suite 100
Score: 91 A
Inspection Date: January 24
Previous Score: 95 A (10/4/12), 66 U (9/24/12)
Type of inspection: Routine
Violations: 4-2B, Violation of Code: [.05(7)(a)1 ] Interior of ice machine not clean. Mold like build up. Dicer (between parts) not clean. Build up. Facility disassembled both items and cleaned at time of inspection. Food contact surfaces must be clean to sight and touch. Corrected On-Site. New Violation. 8-2B, Violation of Code: [.07(6)(b) ] Three spray bottles of chemical not labeled. Labeled at time of inspection. Chemicals must be labeled. Corrected On-Site. New Violation. 14C, Violation of Code: [.05(6)(r) ] Reusing single use single service items. May not reuse single use single service articles/items. New Violation.

Sabor Inka, 960 Pleasant Hill Road Suite E
Score: 88 B
Inspection Date: January 24
Previous Score: 66 U (1/14/13), 83 B (1/19/12)
Type of inspection: Follow-up
Violations: 6-1C, Violation of Code: [.04(6)(d) ] At the time of inspection observed three bulk containers of corn juice cooked 1/23/2013 at temperatures above 41oF. Corn drink was discarded. Cooked potentially hazardous foods should be cooled from 135oF to 41oF within a total of 6 hours. Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Potentially hazardous foods not properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.) Corn drink being cooled in bulk container with lid after being cooked. Corn drink discarded. 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.