Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: El Bandido Mex Mex Grill

Address: 1083 Euclid AVE NE

City:

Atlanta

Time In:

Time Out:

Inspection Date:

04/17/2024

CFSM:

Jose Leon (Exp: 4/1/2029)

Purpose of Inspection: Routine Followup Initial
Issued Provisional Permit Temporary

Risk Type: 1 2 3 Permit#: FSP-060-003460

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 88	Grade B	Date 10/13/23
Prior Score 19	Grade U	Date 10/04/23

CURRENT SCORE

CURRENT GRADE

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
					1-2A. PIC present, demonstrates knowledge, performs duties
					1-2B. Certified Food Protection Manager
2	IN	OUT	NA	NO	Employee Health, Good Hygienic Practices, Preventing Contamination by Hands	9 points
					2-1A. Proper use of restriction & exclusion
					2-1B. Hands clean and properly washed
					2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed
						4 points
					2-2A. Management knowledge, responsibilities, reporting
					2-2B. Proper eating, tasting, drinking, or tobacco use
					2-2C. No discharge from eyes, nose, and mouth
					2-2D. Adequate handwashing facilities supplied & accessible
					2-2E. Response procedures for vomiting & diarrheal events
3	IN	OUT	NA	NO	Approved Source	9 points
					3-1A. Food obtained from approved source
					3-1B. Food received at proper temperature
					3-1C. Food in good condition, safe, and unadulterated
					3-1D. Required records: shellstock tags, parasite destruction
4	IN	OUT	NA	NO	Protection From Contamination	9 points
					4-1A. Food separated and protected
					4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
						4 points
					4-2A. Food stored covered
					4-2B. Food-contact surfaces: cleaned & sanitized

Compliance Status						COS	R
5	IN	OUT	NA	NO	Cooking and Reheating of TCS Foods, Consumer Advisory	9 points
					5-1A. Proper cooking time and temperatures
					5-1B. Proper reheating procedures for hot holding
						4 points
					5-2. Consumer advisory provided for raw and undercooked foods
6	IN	OUT	NA	NO	Holding of TCS Foods, Date Marking of TCS Foods	9 points
					6-1A. Proper cold holding temperatures
					6-1B. Proper hot holding temperatures
					6-1C. Proper cooling time and temperature
					6-1D. Time as a public health control: procedures and records
						4 points
					6-2. Proper date marking and disposition
7	IN	OUT	NA	NO	Highly Susceptible Populations	9 points
					7-1. Pasteurized foods used: Prohibited foods not offered
8	IN	OUT	NA	NO	Chemicals	4 points
					8-2A. Food additives: approved and properly used
					8-2B. Toxic substances properly identified, stored, used
9	IN	OUT	NA	NO	Conformance with Approved Procedures	4 points
					9-2. Compliance with variance, specialized process and HACCP plan

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
		10A. Pasteurized eggs used where required
		10B. Water and ice from approved source
		10C. Variance obtained for specialized processing methods
		10D. Food properly labeled; original container
11	OUT	Food Temperature Control	3 points
		11A. Proper cooling methods used: adequate equipment for temperature control
		11B. Plant food properly cooked for hot holding
		11C. Approved thawing methods used
		11D. Thermometers provided and accurate
12	OUT	Prevention of Food Contamination	3 points
		12A. Contamination prevented during food preparation, storage, display
		12B. Personal cleanliness
		12C. Wiping cloths: properly used and stored
		12D. Washing fruits and vegetables
13	OUT	Postings and Compliance with Clean Air Act	1 point
		13A. Posted: Permit/Inspection/Choking Poster/Handwashing
		13B. Compliance with Georgia Smoke Free Air Act

Compliance Status			COS	R
14	OUT	Proper Use of Utensils	1 point
		14A. In-use utensils: properly stored
		14B. Utensils, equipment and linens: properly stored, dried, handled
		14C. Single-use/single-service articles: properly stored, used
		14D. Gloves used properly
15	OUT	Utensils, Equipment and Vending	1 point
		15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
		15B. Warewashing facilities: installed, maintained, used; test strips
		15C. Nonfood-contact surfaces clean
16	OUT	Water, Plumbing and Waste	2 points
		16A. Hot and cold water available; adequate pressure
		16B. Plumbing installed; proper backflow devices
		16C. Sewage and waste water properly disposed
17	OUT	Physical Facilities	1 point
		17A. Toilet facilities: properly constructed, supplied, cleaned
		17B. Garbage/refuse properly disposed; facilities maintained
		17C. Physical facilities installed, maintained, and clean
		17D. Adequate ventilation and lighting; designated areas used
18	OUT	Pest and Animal Control	3 points
		18. Insects, rodents, and animals not present

Person in Charge (Signature)

(Print) Jose Leon

Date:

Inspector (Signature)

Follow-up:

YES

Follow-up Date: 04/30/2024

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 El Bandido Mex Mex Grill	Permit # FSP-060-003460	Date 04/17/2024
Address 1083 EUCLID AVE NE	City/State ATLANTA GA	Zipcode 30307

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Beef, Raw steak	38.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Raw chicken	40.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Pico	44.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, Diced tomatoes	45.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Guacamole	50.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, Shredded cheese	45.0 ° F
Hot Holding, Main Kitchen, Steam Table, Chicken, Shredded chicken	157.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Ambient, Ambient	38.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Shelled egg	38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Guacamole	39.0 ° F	Cold Holding, Main Kitchen, Walk In Freezer, Ambient, Ambient	30.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A	Violation of Code: [511-6-1.03(2)] Observed no PIC in the facility at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance. PIC arrived at the facility. Corrected On-Site. New Violation.
2-2C	Violation of Code: [511-6-1.03(5)(j)5] Observed an employee preparing food with a cut on her lip that was not covered. Food employees experiencing persistent sneezing, coughing, or runny nose that cause discharges from the eyes, nose, or mouth may not work with exposed food; clean equipment; utensils, and linens; or unwrapped single-service articles. PIC provided a band aid. Corrected On-Site. New Violation.
2-2D	Violation of Code: [511-6-1.07(3)(b)] Observed no paper towels available at a hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC provided paper towels. Corrected On-Site. New Violation.
2-2D	Violation of Code: [511-6-1.06(2)(o)] Observed a cardboard box being stored on the basin of a handsink. Observed food and debris in the basin of two handsinks. 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 PIC removed the cardboard box and cleaned the handsinks. Corrected On-Site. New Violation.
3-1C	Violation of Code: [511-6-1.04(1)] Observed molded jalapeños, corn and tomatoes. Food shall be safe, unadulterated, and honestly presented. P PIC discarded food items. Corrected On-Site. New Violation.
4-2A	Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed food items being stored uncovered in the walk in freezer and prep top cooler in the main kitchen. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC provided lids for food items. Corrected On-Site. New Violation.
4-2B	Violation of Code: [511-6-1.05(7)(a)1] Observed excessive scoring and food buildup on cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC discarded cutting boards. Corrected On-Site. Repeat Violation.
4-2B	Violation of Code: [511-6-1.05(7)(c)] Observed food debris on the interior walls of a microwave in the main kitchen next to a handsink. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. PIC shall have the microwave cleaned. New Violation.
4-2B	Violation of Code: [511-6-1.05(6)(n)] Observed the quat sanitizer of the three compartment sink reading 0 ppm. Observed the dishwasher in the main kitchen reading 0 ppm chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P PIC shall have the dishwasher and quat sanitizer dispenser serviced. New Violation. Correct By: 04/20/2024
6-1A	Violation of Code: [511-6-1.04(6)(f)] Observed TCS food items being held above 41F. (See chart below). 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 PIC discarded TCS food items. Corrected On-Site. New Violation.
12A	Violation of Code: [511-6-1.04(4)(z)] Observed trays of salsa being stored on top of each other. Observed the lip of the salsa ramekin touching the bottom of the tray above it. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC discarded salsa. Corrected On-Site. New Violation.

Person in Charge (Signature)

Date:

Inspector (Signature) Julie Hardy

Date: 04/17/2024

Food Establishment Inspection Report Addendum

Establishment El Bandido Mex Mex Grill	Permit # FSP-060-003460	Date 04/17/2024
Address 1083 EUCLID AVE NE	City/State ATLANTA GA	Zipcode 30307

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
12A	Violation of Code: [511-6-1.04(4)(i)] Observed ice on a cardboard box of meat in the walk in freezer. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. 2. Except as specified in paragraphs 3 and 4 of this subsection, unpackaged food may not be stored in direct contact with undrained ice. 3. Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. 4. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale. PIC discarded the box. Corrected On-Site. New Violation.
12B	Violation of Code: [511-6-1.03(5)(i)] Observed an employee moving food from the prep top cooler to the grill without a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC provided hair restraint. Corrected On-Site. New Violation.
12C	Violation of Code: [511-6-1.04(4)(m)] Observed wet wiping cloths being stored in a bucket without chlorine sanitizer (0ppm). Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. PIC had a sanitizer bucket made. Corrected On-Site. New Violation.
15A	Violation of Code: [511-6-1.05(6)(a)] Observed the stove and grill with missing or broken knobs. Observed a handsink being propped up by a piece of wood. Observed a reach in cooler and a prep top cooler not working and being used for dry storage. Observed a bar chest cooler in disrepair. Observed water buildup on the bottom of a working prep top cooler. Observed gaskets to a reach in cooler in disrepair. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC shall have the equipment repaired or discarded. Repeat Violation.
15A	Violation of Code: [511-6-1.05(6)(a)] Observed the walk in freezer not maintaining proper temperature. Observed melted bags of ice, ice cream, thawed meats stored in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC shall have the walk in freezer repaired. New Violation. Correct By: 04/27/2024
15C	Violation of Code: [511-6-1.05(7)(d)] Observed food buildup on the gaskets, doors, shelves of a prep top cooler. Observed food and debris buildup on the handles, doors and inside walls of the reach in coolers. Observed corrosion buildup on the shelves in the walk in cooler. Observed food buildup on the sides of cooking equipment (fryers, stoves, grills). Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall have facility cleaned. Repeat Violation. Correct By: 04/27/2024
16A	Violation of Code: [511-6-1.06(1)(g),(h)] Observed no hot water available at a hand sink in the kitchen next to the steam table and microwave. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (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 PIC shall have the hand sink repaired. New Violation. Correct By: 04/27/2024
16B	Violation of Code: [511-6-1.06(2)(r)] Observed the faucet of the meat sink and the vegetable sinks leaking. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC shall have the sink faucets repaired. New Violation. Correct By: 04/27/2024
17C	Violation of Code: [511-6-1.07(5)(a),(b)] Observed buildup of debris and food along the walls of the main kitchen. Observed buildup on the ceiling tiles in the main kitchen. Observed heavy buildup of debris and food behind and underneath cooking equipment, steam table, prep top cooler, ice machine, and the dishpit. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC shall have the facility cleaned. New Violation. Correct By: 04/27/2024
17D	Violation of Code: [511-6-1.07(4)(b)] Observed employee food items being stored directly on top of consumer food in the prep top cooler. Observed slices of Kraft cheese being stored directly in contact with shredded cheese for consumers. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC discarded cheese and moved employee items. Corrected On-Site. New Violation.
18	Violation of Code: [511-6-1.07(5)(k)] Observed live small flies in the grill prep and dishpit areas of the main kitchen. Observed live roaches on the inside door and gasket of a prep top cooler. Observed a live roach and flies on the cutting board in front of the steam table. Observed dead cockroaches underneath the three compartment sink. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. PIC shall have the facility serviced by a licensed technician. Repeat Violation. Correct By: 04/20/2024
18	Violation of Code: [511-6-1.07(2)(m)] Observed sunlight between the side door jamb and the back door in the main kitchen. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC shall have the back door repaired. New Violation. Correct By: 04/27/2024

Person in Charge (Signature)

Date:

Inspector (Signature) Julie Hardy

Date: 04/17/2024

Food Establishment Inspection Report Addendum

Establishment El Bandido Mex Mex Grill	Permit # FSP-060-003460	Date 04/17/2024
Address 1083 EUCLID AVE NE	City/State ATLANTA GA	Zipcode 30307

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks	Emailed report Issued legal notice DIshwasher: 0ppm chlorine Three compartment sink: 0ppm Sanitizer bucket: 0ppm Cook’s pest control Environmental Remedies grease

Person in Charge (Signature)

Date:

Inspector (Signature) Julie Hardy

Date: 04/17/2024