EL LOBO MEXICAN RESTAURANTE #1

Violations (5)

• 5-1BCritical

  Georgia Food Code .04(5)(i)Observed

  .04(5)(i)Observed ranchero sauce, steak, and two containers of queso that did not reheat to 165F within 2 hours.// Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Total time since reheating started was exactly 2 hours. Allowed person in charge to quickly reheat food to 165F or above on the stove. Advised person in charge that hot holding table is not designed to reheat food. Food should be reheated on the stove or other cooking equipment, then moved to the hot holding unit.//

  Priority

• 8-2BCritical

  Georgia Food Code .07(6)(g)Observed

  .07(6)(g)Observed wiping cloths stored between uses in a chlorine solution above 100ppm.// Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Wiping cloths were removed. Sanitizer was remade to 50-100 ppm chlorine.//

  Priority

• 8-2BCritical

  Georgia Food Code .07(6)(b)Observed

  .07(6)(b)Observed three chemicals in working containers with no label to identify the chemical. ***SECOND CONSECUTIVE VIOLATION***.// 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: Person in charge knew what the chemicals were. Labels were added.//

  Priority Foundation

• 13A

  Georgia Food Code .02(1)(d)Observed

  .02(1)(d)Observed the most recent inspection report was not posted. An old inspection report from 9/9/2025 was posted instead.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was given to person in charge to post.//

  Core

• 17D

  Georgia Food Code .07(3)(h)Observed

  .07(3)(h)Observed personal employee food and drink stored above customer food in walk-in cooler and bottom of prep cooler. Observed an employee's personal cell phone stored on a prep table. Observed employee's personal items stored with customer drinks in dry storage area.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Items were moved to a designated area.//

  Core