TEXCOCO RESTAURANT

Violations (3)

• 2-2ACritical

  Georgia Food Code .03(1)(c)2,3,17Person

  .03(1)(c)2,3,17Person in charge was not aware of all diseases that are required to be reported to the person in charge and the health authority.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Person in charge was educated on these diseases during inspection.//

  Priority Foundation

• 2-2DCritical

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

  .07(3)(a)Observed handwashing sink next to 3 compartment sink with no soap provided.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap dispenser was filled during inspection.//

  Priority Foundation

• 6-1ACritical

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

  .04(6)(f)Observed cheeses, sour cream, and beef cold holding above 41F. ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were allowed to cool down.//

  Priority