TEQUILA MAMA TAQUERIA

Violations (3)

• 4-2BCritical

  Georgia Food Code .05(7)(a)1Observed

  .05(7)(a)1Observed several dishes and utensils stored as clean with food debris present on the food contact surface. Observed several dishes and utensils stored as clean in containers with food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes, utensils, and containers were placed at the dish machine to be washed, rinsed, and sanitized.

  Priority Foundation

• 6-1C

  Georgia Food Code .04(6)(d)Observed

  .04(6)(d)Observed several containers of salsa not cooling at a fast enough rate to reach 41F within 4 hours. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

• 11A

  Georgia Food Code .04(6)(e)Facility

  .04(6)(e)Facility using improper methods for cooling salsa. Salsa cooling in the walk in freezer while covered and stacked. Facility has ice wands on site and ice wands were not being used. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods n in the walk in freezer while using ice wands, stirring foods, leaving foods uncovered and not stacked to ensure proper cooling.