THE GROVE TAQUERIA

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

.05(1)(a)Observed unsealed wood in place of plastic cutting board area attached to cooler. Observed card board lining shelves in dry storage area. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)

Priority

Georgia Food Code .03(5)(k)1

.03(5)(k)1&2Observed employee drinks in unapproved containers stored on or above prep service areas. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All drinks discarded

Core

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

.04(6)(d)Observed multiple food items prepped from previous day that did not properl cool 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: all items discarded

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

.04(6)(e)Observed foods packed tightly in deep containers and covered with lid that did not properly cool 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: Reviewed cooling methods and options with person in charge.