GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  LA PASTOR CITA
Address:   3304 BUFORD HIGHWAY
City:  ATLANTA Time In:  12 :  30 PM Time Out:  02 :  10 PM
Inspection Date:    08/31/2017   CFSM:  Wal Soo Choi
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  447677
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

82
Grade

B
Date

03/06/17
Prior Score

81
Grade

B
Date

07/26/16
CURRENT SCORE CURRENT GRADE
 
67
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Wal Soo Choi Date:    
Inspector (Signature)   Courtney Lyles
Follow-up: YES circle   NO circle
Follow-up Date: 09/14/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
LA PASTOR CITA		 Permit #
447677		 Date
08/31/2017
Address
3304 BUFORD HIGHWAY 		City/State
ATLANTA GA 		Zipcode
30329
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Garlic and oil Garlic and oil / Main Kitchen, * 82.0 ° F Ambient Ambient / Main Kitchen, 40.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Crab 41.0 ° F
Beef Beef / Main Kitchen, 39.0 ° F Pork Pork / Main Kitchen, 42.0 ° F Ambient Ambient / Main Kitchen, 32.0 ° F
Vegetables Vegetables / Main Kitchen, Guac. 38.0 ° F Cheese Cheese / Main Kitchen, Shredded 40.0 ° F Tomatoes Tomatoes / Main Kitchen, Sliced 36.0 ° F
Rice Rice / Main Kitchen, 182.0 ° F Vegetables Vegetables / Main Kitchen, Beans 161.0 ° F Pork Pork / Main Kitchen, Tongue 157.0 ° F
Beef Beef / Main Kitchen, 171.0 ° F Ambient Ambient / Main Kitchen, 43.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Tilapia 43.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Octopus 43.0 ° F Vegetables Vegetables / Main Kitchen, Salsa 43.0 ° F Ambient Ambient / Main Kitchen, 42.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp 43.0 ° F Vegetables Vegetables / Main Kitchen, Beans 43.0 ° F Ambient Ambient / Main Kitchen, 42.0 ° F
Soup Soup / Main Kitchen, ** 47.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)] No one in charge at restaurant to answer any questions the Health Authority had and to ensure food safety. Employee notified me to wait on owner. NOTE: Owner arrived 30-40 minutes into inspection. Advised PIC, once he arrived, that he must designate an employee with active managerial control to be in charge and present on the premises at all times if he cannot.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(b)] Observed an employee not using the proper cleaning procedure after changing tasks. Employee rinsed hands quickly with only water when changing tasks and going from washing dirty dishes to prepping food. Advised PIC to make sure employee's use water AND soap to wash hands for about 20 seconds ,then use the paper towel to dry hands. COS-Employee washed hands with soap and water.  Corrected On-Site.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed an employee not wash hands after contamination (texting/touching cellphone) before handling meat. Advised employee of possible contamination. COS-Employee washed hands and meat that was touched was discarded.  Corrected On-Site.  New Violation.
5-2 Violation of Code: [511-6-1(.04)(7)(e)] No consumer advisory available for steak (carne asada) and oysters offered cooked to order (raw). Advised PIC that foods served in the restaurant cooked to order must have a consumer advisory complete with disclosure and reminder. Please refer to pages 80-81 of the GA Food Service Rules and Regulations for more information. NOV will be issued if not in compliance by next inspection.  Repeat Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed garlic and oil (TCS food) not hot holding at 135F or higher. COS-Employee voluntarily discarded the garlic and oil.  Corrected On-Site.  New Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed chicken soup cooked over 72 hours ago not cooled down to 41F or below within the 6 hour time frame. NOTE: Soup was stored in a deep stock pot with the lid on. Advised PIC on cooling methods and provided "Just Cool It" sign. COS-PIC voluntarily discarded the chicken soup.  Corrected On-Site.  Repeat Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed an excessive amount of flies throughout the main kitchen and dining room area. Advised PIC.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed the back screen door torn at the bottom left corner. Advised PIC to have repaired to prevent entry from pests or rodents, since staff keeps the outer wooden door open and the inner screen door is the only defense for such pests or rodents.  New Violation.
Remarks PIC=Person in charge
TCS=Temperature control for safety
Atlantic Pit serviced for grease trap on 8/26/16--Only invoice available, PIC states they have come to pump the grease trap this year
Northwest serviced for pests on 8/30/17
Person in Charge (Signature)    Date:  
Inspector (Signature) Courtney Lyles Date: 08/31/2017
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
LA PASTOR CITA		 Permit #
447677		 Date
08/31/2017
Address
3304 BUFORD HIGHWAY		 City/State
ATLANTA GA 		Zipcode
30329
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Mechanical dish machine final sanitizing rinse
50ppm Chlorine
Deltatrak 32/32F Thermapen 32F Thermoworks 32F
Advised PIC to store frosted mugs/cups, meant for beer, away from raw foods in the walk in freezer. Also, to make sure they are turned upside down to help prevent any cross contamination. NOTE: Where mugs/cups were stored the raw meat was uncovered-Advised.
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit. 511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine
inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Person in Charge (Signature)    Date:  
Inspector (Signature) Courtney Lyles Date: 08/31/2017

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