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:  02 :  00 PM Time Out:  04 :  20 PM
Inspection Date:    07/12/2024   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

91
Grade

A
Date

05/01/24
Prior Score

56
Grade

U
Date

04/17/24
CURRENT SCORE CURRENT GRADE
 
58
  
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)   Jose Leon Date:   07/12/2024
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:  
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
07/12/2024
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, Walk in Cooler, Rice, 52.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, Salsa 51.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, Shredded pork 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Eggs, Boiled eggs 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw chicken 41.0 ° F Cold Holding, Main Kitchen, Ice Bath, Dairy, Sour cream 40.0 ° F
Cold Holding, Main Kitchen, Ice Bath, Chicken, Cut chicken 41.0 ° F Cold Holding, Main Kitchen, Ice Bath, Tomatoes, Pico 40.0 ° F Hot Holding, Main Kitchen, Steam Table, Chicken, Shredded chicken 161.0 ° F
Hot Holding, Main Kitchen, Steam Table, Rice, 147.0 ° F Hot Holding, Main Kitchen, Steam Table, , Refried beans 140.0 ° F Just Cooked, Main Kitchen, Grill, Chicken, Grilled chicken 169.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2B Violation of Code: [511-6-1-.03(3)(d)] Observed failure of CFSM to perform duties citing several violations during inspection.
During inspection it has been noted lack of hair restraint, improper date marking disposition, improper storage of in-use utensils, improper storage of raw and ready to eat foods, cold holding violations, etc. all of which would fall under the responsibility to ensure staff safely handle food.
1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.
2. The CFSM shall:
(i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises;
(ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility;
(iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety;
(iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and
(v) Assess training needs of the food service employees and request formal training as needed.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed failure to properly store food vertically with foods of higher final cook temperatures below those of lower ones.
Observed raw chicken stored above cooked eggs in walk in cooler
1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P
PIC discarded eggs and moved chicken to a lower shelf  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed failure to maintain food contact surfaces clean to sight and touch.
Observed old food debris on and around fryers during inspection.
Observed dining room tables with leftover food debris.
PIC shall have areas deep cleaned  New Violation. Correct By: 07/22/2024
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain TCS food items at or below 41F.
Observed salsa stored in walk in cooler stored at 51F
Observed rice stored in walk-in cooler at 52F
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
PIC discarded food items  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed failure to discard food items previously prepared in house within the allotted 7 day hold time not to include time frozen.
Observed salsa made in facility on 29June to be discarded on 6July still in service on 12July
PIC discarded salsa  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 07/12/2024
Inspector (Signature) John Anthony Jean Date: 07/12/2024
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
El Bandido Mex Mex Grill		 Permit #
FSP-060-003460		 Date
07/12/2024
Address
1083 EUCLID AVE NE 		City/State
ATLANTA GA		 Zipcode
30307
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
8-2B Violation of Code: [511-6-1.07(6)(b)] Observed failure to label working containers of toxic substances with the common name of the contents within.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
PIC labeled container as Glass Cleaner  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed failure to properly restrain hair during food preparation.
Observed employee in kitchen preparing meals and cooking without any 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.
Employee put on hairnet  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed failure to properly store in-use utensils in between uses.
Observed scoops stored in dry goods with handles embedded in the food item.
During pauses in food preparation or dispensing, food preparation and
dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
PIC removed scoops  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed failure to mitigate the presence of pests in facility.
Observed several live and dead roaches throughout the facility.
Upon reviewing Cooks Pest Control reports, report from April stated that a false wall in the kitchen is where the pests are originating and the area should be properly repaired. Area is still in same state.
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 work along side pest control company in order to fix the issue.  Repeat Violation. Correct By: 07/22/2024
Remarks Chlorine dish machine 50ppm
Legal Notice B00610 issued
Person in Charge (Signature)    Date: 07/12/2024
Inspector (Signature) John Anthony Jean Date: 07/12/2024
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