La Michoacana Loca

Violations (6)

• 2-2DCritical

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

  .07(3)(b)Observed no paper towels at hand sink Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Sink supplied with paper towels

  Priority Foundation

• 2-2DCritical

  Georgia Food Code .06(2)(o)Observed

  .06(2)(o)Observed sheetpan of potatos on hand sink A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: pan relocated

  Priority Foundation

• 6-1ACritical

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

  .04(6)(f)Observed salsas in salsa bar holding at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All salsas discarded

  Priority

• 10D

  Georgia Food Code .04(4)(d)Observed

  .04(4)(d)Observed multiple containers bearing no labels Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: all items labeled.

  Core

• 12C

  Georgia Food Code .04(4)(m)Observed

  .04(4)(m)Observed wet wiping clothes stored on prep surfaces Dry wiping cloths and sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. (C) Corrective Actions: all wet clothes placed into sanitizing solution

  Core

• 15A

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

  .05(6)(a)Observed cold hold unit with an ambient air temperature greater than 41 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