MI CASA MEXICAN RESTAURANT

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

.05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Priority Foundation

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

.04(6)(d)Observed containers of salsa not cooling at a fast enough rate to reach 41F or less (see temperature log). **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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.

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

.04(6)(e)Facility using improper methods for cooling salsa. Salsa cooling in deep, plastic containers, while covered and stacked in the walk in cooler. **3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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: Recommended using ice wands for cooling soups and salsas. Discussed using the vegetable sink for ice baths and cooling foods in metal containers while stirring.

Georgia Food Code .05(6)(a)The

.05(6)(a)The interior grate in the ice machine is broken. Observed ice accumulation on the fan and door frame in the standing prep freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Core