TAQUERIA LOS HERMANOS INC

Violations (6)

• 6-1ACritical

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

  .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log). ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

  Priority

• 6-1C

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

  .04(6)(d)Observed birria and consomme cooling at a rate insufficient to cool from 135F to 70F within 2 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: Food was divided into smaller containers and placed in ice baths in the walk-in cooler to rapidly cool.//

• 10D

  Georgia Food Code .04(7)(d)Facility

  .04(7)(d)Facility does not have a written notification informing consumers of the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

  Core

• 11A

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

  .04(6)(e)Observed birria and consomme cooling in shallow baths stored at room temperature for nearly 2 hours.// 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: Advised person in charge on proper cooling methods such as using deeper ice baths, using coolers and freezers, and changing out ice baths during cooling if needed.//

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed at warewashing area to be washed, rinsed, sanitized, and stored in a position that allows for air drying.//

  Core

• 15A

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

  .05(6)(a)Observed glass door cooler at bar unable to maintain proper cold holding temperatures. Minimum ambient temperature was 46.8F.// 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