GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  MARISCOS EL VENENO
Address:   5082 BUFORD HIGHWAY
City:  DORAVILLE Time In:  01 :  10 PM Time Out:  04 :  20 PM
Inspection Date:    06/11/2018   CFSM:  Estuardo Loyer
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  882580
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

81
Grade

B
Date

08/21/17
Prior Score

84
Grade

B
Date

03/29/17
CURRENT SCORE CURRENT GRADE
 
61
  
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)   Carlos Hernandez Date:   06/11/2018
Inspector (Signature)   Jasmine Williams
Follow-up: YES circle   NO circle
Follow-up Date: 06/25/2018
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
MARISCOS EL VENENO		 Permit #
882580		 Date
06/11/2018
Address
5082 BUFORD HIGHWAY 		City/State
DORAVILLE GA 		Zipcode
30340
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Rice Rice / Main Kitchen, Rice with vegetables 208.0 ° F Soup Soup / Main Kitchen, Vegetable Soup 168.0 ° F Soup Soup / Main Kitchen, Vegetable Soup-prepared @ 9:30am, checked @ 1:30pm 60.0 ° F
Soup Soup / Main Kitchen, Vegetable Soup:2nd temp checked @ 2:08pm 48.0 ° F Soup Soup / Main Kitchen, Vegetable Soup:3rd temp checked @ 2:32pm 35.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp mixture(prepared @1:00pm, checked @ 1:32pm) 54.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp mixture 2nd temp checked @ 2:12pm 47.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp mixture 3rd temp. checked @ 2:39pm 40.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp Ceviche prepared @ 10:30, checked @ 1:40pm 59.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp Ceviche 2nd temp checked @ 2:12pm 45.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp Ceviche 3rd temp, checked @ 2:30pm 34.0 ° F Ambient Ambient / Main Kitchen, Single Door :No TCS Foods) 46.0 ° F
Ambient Ambient / Main Kitchen, *3 DOOR* 54.0 ° F Tomatoes Tomatoes / Main Kitchen, Cut tomatoes 43.0 ° F cut lettuce cut lettuce / Main Kitchen, ` 48.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, *OCTOPUS* 50.0 ° F *GARLIC IN OIL* *GARLIC IN OIL* / Main Kitchen, 3 DOOR 56.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Swai 43.0 ° F
Ambient Ambient / Main Kitchen, True 39.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp 41.0 ° F Ambient Ambient / Main Kitchen, Food Frozen Solid 23.7 ° F
Soup Soup / Main Kitchen, Tomato Soup 165.0 ° F Ambient Ambient / Main Kitchen, 37.0 ° F Chicken Chicken / Main Kitchen, Lettuce cut 6/11/18 40.0 ° F
Ambient Ambient / Main Kitchen, True(in front of 3 compartment sink) 30.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Crab Salad 39.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Stuffed Shrimp 38.0 ° F
Ambient Ambient / Main Kitchen, 41.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Swai 37.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Crab Salad 43.0 ° F
Ambient Ambient / Wait Station, 42.0 ° F Fish/Seafood Fish/Seafood / Wait Station, Marlin Ceviche 42.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1C Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)-(iii)] Upon arrival, observed a food employee cutting a bell pepper with his bare hands. Food employee stated the bell pepper will not be cooked with raw animal meat.
Corrected-on-Site: Bell pepper discarded.  Corrected On-Site.  New Violation.
2-1C Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)-(iii)] Upon arrival, observed food employee peeling cooked shrimp with bare hands. Food employee stated the cooked shrimp will be used for ceviche and not to be cooked with other raw animal.
Corrected-on-Site: Shrimp discarded.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.03(5)(d)] Observed employee rinse hands at mop sink. Advised Person-in-Charge(PIC) employees shall wash their hands at designated hand sink.
Corrected-on-Site: Employee properly washed hands.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(a)] Hand sink lacking handwashing cleanser in wait station area.
Corrected-on-Site: Employee provided soap.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] Hand sink lacking hand drying provision in main kitchen.
Corrected-on-Site: Employee provided hand drying provision.  Corrected On-Site.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] Establishment lacking written procedures for vomit/fecal events.
Provided and discussed updated written procedures for vomit/fecal events.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Employee failed to wash, rinse, and sanitize food-contact equipment. Observed employee wash sheet pans, then stack on shelf to air dry.
Corrected-on-Site: Employee ran sheet pans through dishmachine.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 06/11/2018
Inspector (Signature) Jasmine Williams Date: 06/11/2018
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
MARISCOS EL VENENO		 Permit #
882580		 Date
06/11/2018
Address
5082 BUFORD HIGHWAY		 City/State
DORAVILLE GA 		Zipcode
30340
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed buildup of debris in the interior of the ice machine.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed a number of Ready-to-Eat, Time/Temperature Control for Safety(TCS) foods cold held above 41 degrees Fahrenheit inside 3 door prep-top-cooler.See Asterisk in temperature log.
Corrected-on-Site: All Items placed on ice bath and/or discarded.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed octopus and shrimp prepared on site and held more than 24 hours without being date marked. Items prepared Thursday, June 7, 2018.
Corrected-on-Site: Items date marked.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Observed a gallon of whole milk held more than 24 hours not date marked after opening.
Corrected-on-Site: Labeled milk with open date.  Corrected On-Site.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Upon arrival, observed swai thawing at room temperature on 3 compartment sink drain board.
Corrected-on-Site: Food employee placed swai into walk-in-cooler.  Corrected On-Site.  New Violation.
11D Violation of Code: [511-6-1.05(2)(k)] Observed single door prep-top-cooler, True reach-in-cooler, and walk-in-cooler(produce only) lacking a thermometer. Single door prep-top-cooler ambient temperature read at 46 degrees Fahrenheit.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Upon arrival, observed food employee prepping food without hair restraint. Advised PIC employees shall used an hair restraint with loose hair longer than one half inch.
Corrected-on-Site: Employee donned hair restraint  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Upon arrival, observed the most current inspection report was not posted. Advised PIC the inspection report shall be posted within 15 feet from the primary door, 5-7feet from the floor, and readable 1 foot away.
Corrected-on-Site: During inspection, an employee displayed the most current inspection report.  Corrected On-Site.  Repeat Violation.
14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Observed clean cutting boards stored directly on the floor next to the mop sink. Advised PIC clean equipment and utensils shall be stored 6 inches above the floor.
Corrected-on-Site: Cutting boards ran through dish machine.  Corrected On-Site.  New Violation.
Remarks Calibration: Delta Trak:33F/33F; Thermapen:33F; Thermopop:33F.
Chlorine sanitizer available at 50ppm at mechanical dishmachine.
Chlorine sanitizer available at 100ppm inside two wet wiping cloth buckets located in main kitchen.
Observed employee health policy and disinfectant used for clean-up procedures for vomit/fecal events.
Completed menu review.
Observed invoices for all seafood products and produce.
Shellstock Tags:
Person in Charge (Signature)    Date: 06/11/2018
Inspector (Signature) Jasmine Williams Date: 06/11/2018

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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
MARISCOS EL VENENO		 Permit #
882580		 Date
06/11/2018
Address
5082 BUFORD HIGHWAY		 City/State
DORAVILLE GA 		Zipcode
30340
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
De Maria Seafood: VA-657-SP
1500 gallon grease trap serviced by Atlantic Pit Services, Inc. 5/8/18.
Facility was serviced for pest control 5/17/18 by Protector Pest Services.
Provided and discussed educational signage: Just Date It and Wash Your Hands.
Advisement: Three door prep-top-cooler is in disrepair. The left door will not close causing the ambient temperature to be above 41 degrees Fahrenheit. All TCS foods were removed.
Person in Charge (Signature)    Date: 06/11/2018
Inspector (Signature) Jasmine Williams Date: 06/11/2018

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