LA MIXTECA TAMALES HOUSE

Violations (4)

• 2-2DCritical

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

  .06(2)(o)Observed an employee rinse a rag at the hand sink. Observed employee fill a container with water at the 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: Person in charge instructed employee to use the hand sink for handwashing only. //

  Priority Foundation

• 6-1BCritical

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

  .04(6)(f)Multiple time/temperature control for safety (TCS) foods holding below 135F (see temperature log). // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All foods reheated to above 165F. //

  Priority

• 6-1DCritical

  Georgia Food Code .04(6)(i)Sauces

  .04(6)(i)Sauces intended for time control not marked with start or discard times. Procedures not on site. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Sauces were relocated to the walk-in cooler to cool down and restart time control. Procedures developed. //

  Priority Foundation

• 12C

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

  .04(4)(m)Sanitizer wiping cloths stored in solution less than 50ppm between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer remade to adequate concentration. //

  Core