GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Taqueria Don Chon Inc.
Address:  616 S Central AVE
City:  ATLANTA Time In:  12 :  00 PM Time Out:  01 :  50 PM
Inspection Date:    04/02/2024   CFSM:   Antonio Pineda 8/15/2024
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-008969
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. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

82
Grade

B
Date

10/05/23
Prior Score

70
Grade

C
Date

09/25/23
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)   Antonio Pineda Date:   04/02/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 04/12/2024
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
Taqueria Don Chon Inc.		 Permit #
FSP-060-008969		 Date
04/02/2024
Address
616 S CENTRAL AVE 		City/State
ATLANTA GA		 Zipcode
30354
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, shredded 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, pico 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, raw steak 41.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Beef, cooked 41.0 ° F Hot Holding, Main Kitchen, Grill, Beef, shredded 170.0 ° F Hot Holding, Main Kitchen, Grill, Chicken, 174.0 ° F
Hot Holding, Main Kitchen, Grill, Rice, spanish 143.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Pork, shredded 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, beef 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, salsa 54.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, 50.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, raw 41.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, raw 41.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed the hand sink reach 91 degrees. CA- hand sink shall reach 100 degrees. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf)
(o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf  New Violation. Correct By: 04/05/2024
2-2E Violation of Code: [511-6-1.03(6)] Observed the PIC not able to show that the facility has procedures for cleaning up a vomit or diarrheal incident. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf)
(6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  New Violation. Correct By: 04/03/2024
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw chicken stored above cooked shrimp, raw vegetables, raw fish. Observed raw fish stored on top of a container of beans. COS- items were moved to appropriate shelve. I recommend labeling the shelves as this is an ongoing issue.  Corrected On-Site.  Repeat Violation. Correct By: 04/02/2024
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed items holding in a prep top cooler that was broken on an ice bath and all the items holding at 50 degrees. COS- more ice was added to items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P)
(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P  Corrected On-Site.  New Violation.
12D Violation of Code: [511-6-1.04(4)(g)] Observed raw meat thawing in vegetable prep sink. CA- facility is small and only has a three-compartment sink and a vegetable prep sink. Last compartment of three compartment sink shall be used to thaw meats as long as sink is sanitized after thawing meats. 511-6-1.04(4)(g) - Washing Fruits & Vegetables (Pf)
(g) Washing Fruits and Vegetables.1. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only,
3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.  New Violation. Correct By: 04/02/2024
   
   
   
Person in Charge (Signature)    Date: 04/02/2024
Inspector (Signature) Treazure Harris Date: 04/02/2024
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
Taqueria Don Chon Inc.		 Permit #
FSP-060-008969		 Date
04/02/2024
Address
616 S CENTRAL AVE 		City/State
ATLANTA GA		 Zipcode
30354
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
13A Violation of Code: [511-6-1.07(3)(d)] Observed no handwashing sign in the restroom. COS- one was emailed to owner. 511-6-1.07(3)(d) - Handwashing Signage (C)
(d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.  New Violation. Correct By: 04/02/2024
13A Violation of Code: [511-6-1.02(1)(d)] observed no current inspection report posted. CA- inspection received via email today shall be printed and posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)
1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.  New Violation. Correct By: 04/02/2024
14C Violation of Code: [511-6-1.05(6)(r)] Observed plastic bags being reused to hold food on the steam table and in the freezers. CA- single use bags shall not be reused. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C)
(r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.  New Violation. Correct By: 04/02/2024
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed debris along equipment and in the inside of coolers. CA- coolers and equipment shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C)
2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation. Correct By: 04/02/2024
16A Violation of Code: [511-6-1.06(1)(g),(h)] Observed the hot water pressure at the handsink low. CA- hot water pressure shall be fixed. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf)
(g) Capacity.(h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf  Repeat Violation. Correct By: 04/05/2024
Remarks Facility is way overdue on permit fees. A legal notice was left to have 2021 fees paid by Friday or a citation will be issued. Owner has been saying they want to change the owner and put the business in his wife's name but they have not turned in the application. Facility must come up to date on fees.
Antonio 678-800-3320
Person in Charge (Signature)    Date: 04/02/2024
Inspector (Signature) Treazure Harris Date: 04/02/2024
    3