GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Taqueria On Broad
Address:  57 Forsyth ST STE 543030
City:  Atlanta Time In:  11 :  05 AM Time Out:  01 :  35 PM
Inspection Date:    10/09/2019   CFSM:   Jose De Jesus Onata
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-003402
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

94
Grade

A
Date

10/17/18
Prior Score

72
Grade

C
Date

10/10/18
CURRENT SCORE CURRENT GRADE
 
60
  
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)   Fransico Rodriguez Date:   10/09/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/11/2019
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 On Broad		 Permit #
FSP-060-003402		 Date
10/09/2019
Address
57 FORSYTH ST STE 543030 		City/State
ATLANTA GA		 Zipcode
30303
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Salad, 12:35 slaw 48.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, 11:46 pico 53.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, 11:55 50.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Ambient, 50.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Cheese, temp 2 49.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Salad, 11:46 slaw 46.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, 12:30 corn 45.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, 11:46 corn 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Salad, 12:35 lettuce from 10 am 48.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Salad, 11:46 shredded lettuce from 10 am 45.0 ° F Cold Holding, Main Kitchen, Ice Bath, Cheese, 38.0 ° F Cold Holding, Main Kitchen, Ice Bath, Fish/Seafood, shrimp 37.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Vegetables, refried beans - cos: discarded 122.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Vegetables, refried beans - cos: discarded 108.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Rice, cos: discarded 58.0 ° F
Cold Holding, Front Food Service, Cooler, Ambient, small salsa cooler 54.0 ° F Just Cooked, Main Kitchen, Stove Top, Rice, cook for hot holding 205.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, unit 2 40.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, unit 1 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, unit 2 downstairs 39.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, bacon wrapped pepper - unit 1 upstairs 41.0 ° F
Just Cooked, Main Kitchen, Fryer, Fish/Seafood, shrimp 208.0 ° F Hot Holding, Main Kitchen, Counter Top/Table, meat pastry, 145.0 ° F Hot Holding, Main Kitchen, Steam Well, Soup, chicken control 3 202.0 ° F
Hot Holding, Main Kitchen, Steam Well, Vegetables, black beans control 3 145.0 ° F Hot Holding, Main Kitchen, Steam Well, Pork, control 2 196.0 ° F Hot Holding, Main Kitchen, Steam Well, Vegetables, beans control 2 165.0 ° F
Hot Holding, Main Kitchen, Steam Well, Beef, control 1 137.0 ° F Hot Holding, Main Kitchen, Steam Well, Cheese, control 1 155.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Active managerial control measures are not satisfactory for establishment to be in compliance with code. CA: Facility must show active managerial control by correcting Priority and Priority Foundation / Critical Violations. Code specifies: It is the Responsibility of PIC to: Ensure employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; ensure Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; and among other code provisions ensure employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.

Please also note the PIC reported that the CFSM / Owning partner checks in between bimonthly to weekly. Please note according to 511-6-1-.03(3)(d), it is the Certified Food Safety Manager's Responsibility to: 1. ensure 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. Correct By: 10/11/2019
   
   
   
   
   
   
Person in Charge (Signature)    Date: 10/09/2019
Inspector (Signature) Angie Davis Date: 10/09/2019
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 On Broad		 Permit #
FSP-060-003402		 Date
10/09/2019
Address
57 FORSYTH ST STE 543030		 City/State
ATLANTA GA		 Zipcode
30303
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employee switch from dishwashing to working with ready-to-eat food without changing gloves and washing hands. Observed a separate employee wipe gloved hands on apron between tasks instead of changing gloves and washing hands. COS: Redirected employees to properly wash hands when changing tasks. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and(ix) After engaging in other activities that contaminate the hands. P  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Slicer found in storage with dried food bits between blades. CA: Clean and sanitize. Equipment food-contact surfaces and utensils shall be clean to sight and touch.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed 108 degrees f refried beans, 58 degrees f rice, and 73 degrees f batter stored at room temperature for use as food orders are placed. Observed small salsa cooler at 54 degrees f ambient temp. Observed 50 degrees f ambient air prep top cooler holding TCS foods at temperatures exceeding 41 degrees from preparation earlier in the morning (during inspection temperatures increased from 45 to 48 degrees f lettuce, from 41 degrees to 45 degrees f for corn, cheese decreased from 50 to 49 and slaw increased from 46 to 48 degrees f). See temperature chart. COS: Rice and batter discarded. Foods in prep cooler iced down. CA: 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.  Corrected On-Site.  Repeat Violation.
8-2B Violation of Code: [511-6-1.07(6)(b)] Observed spray bottles of a purple liquid chemical not labeled. Other various spray bottles were also not labeled. CA: Label. Code requires that 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.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed plastic to go bowl used in and stored in dry food container instead of a long handled durable utensil such as a scoop. COS: replaced with a scoop. CA: 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;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] In-use utensil not stored on a clean portion of food preparation table or cooking equipment. Observed the knife stored in between the cutting board and porous towel under need the cutting board. Store the knife on a clean surface and do not use porous towels as a skid protector. Please use washable nonporous cutting board skid protector.  New Violation.
14C Violation of Code: [511-6-1.05(10)(g)(1)&(3)] observed some single service articles protected from contamination by the handles upright for customers to grab and a wide container with unwrapped plastic utensils in various directions in a different location. Only pre-wrapped protected utensils can be in the wide container. Code requires: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
3. Except as specified under paragraph 2 of this subsection, single-service articles that are intended
for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.  New Violation.
15B Violation of Code: [511-6-1.05(7)(j)] Observed improper order of the wash, rinse, sanitize set up. Order observed was wash, sanitize, rinse. CA: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: Use of a distinct, separate water rinse after washing and before sanitizing if using: A 3-compartment sink.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed plumbing from mop/service sink in disrepair. Leaking water is gathering on the floor below and seeping through to the basement and pooling on the floor there.  New Violation. Correct By: 10/18/2019
Person in Charge (Signature)    Date: 10/09/2019
Inspector (Signature) Angie Davis Date: 10/09/2019
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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
Taqueria On Broad		 Permit #
FSP-060-003402		 Date
10/09/2019
Address
57 FORSYTH ST STE 543030		 City/State
ATLANTA GA		 Zipcode
30303
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed areas of concrete only and other areas where there were multiple missing/cracked floor tiles. The PIC was advised to repair/replace the missing/cracked floor tiles and advised that all floors, walls and ceilings must be clean, maintained and in good repair.  New Violation.
17C Violation of Code: [511-6-1.07(2)(a)] Various holes in walls / missing coved base found - CA: seal areas with food grade sealant in food prep area - provide coved base - area should be easily cleanable - a new coat of paint needed where worn.  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Observed failure to provide light shields in walk in cooler located in storage area downstairs. CA: light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed numerous gnats in the ware washing area and a few live roaches at the cracks observed along the stairs to the basement storage area. CA: 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.  New Violation.
18 Violation of Code: [511-6-1.07(5)(l)] Observed numerous dead roaches. CA: Clean areas thoroughly. Dead insects shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.  New Violation.
Remarks Teachable moment (TM): Provided employee health red book in English and Spanish for Health Agreement Form signing of employees as proof of employee health policy training. Provided allergy awareness policy in English and Spanish. Provided Vomiting Diarrhea clean up poster in English and Spanish. Provided food temperature handout in English only.
TM: Observed hand wash sign and dish wash compartments labeled in English only. Since Spanish is the primary language of staff, please post signage in Spanish also.
TM: Suggest moving inspection from behind counter to where it is easily visible to the customer within 1 ft clearance.
Person in Charge (Signature)    Date: 10/09/2019
Inspector (Signature) Angie Davis Date: 10/09/2019
    4