Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: Prickly Pear Taqueria

Address: 950 West Peachtree ST STE 220

City:

Atlanta

Time In:

Time Out:

Inspection Date:

05/14/2019

CFSM:

Expired

Purpose of Inspection: Routine Followup Initial
Issued Provisional Permit Temporary

Risk Type: 1 2 3 Permit#: 1-32031

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 70	Grade C	Date 12/28/18
Prior Score 70	Grade C	Date 12/04/18

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) Marco Rios

Date: 05/14/2019

Inspector (Signature)

Follow-up:

YES

Follow-up Date: 05/15/2019

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 Prickly Pear Taqueria	Permit # 1-32031	Date 05/14/2019
Address 950 WEST PEACHTREE ST STE 220	City/State ATLANTA GA	Zipcode 30309

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Cold Holding, Main Kitchen, Counter Top/Table, Salad, shredded cabbage	46.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Ethnic, guacamole	41.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, salsa	30.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, raw	40.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Pasta, chorizo	35.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Salad, lettuce	48.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Salad, slaw	40.0 ° F	Cooling, Main Kitchen, Prep Top Cooler, Fish/Seafood, shrimp from thawing running water	49.0 ° F	Cooling, Main Kitchen, Prep Top Cooler, Fish/Seafood, shrimp from thawing temp 2	43.0 ° F
Cooling, Main Kitchen, Prep Top Cooler, Fish/Seafood, raw fish from thawing running water	54.0 ° F	Cooling, Main Kitchen, Prep Top Cooler, Fish/Seafood, raw fish from thawing temp 2	46.0 ° F	Cooling, Main Kitchen, Walk in Cooler, Tomatoes, salsa 12:49 pm	80.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Tomatoes, salsa 2:53 pm	65.0 ° F	Cold Holding, Main Kitchen, Walk In Freezer, Ambient,	00.0 ° F	Cooling, Main Kitchen, Prep Top Cooler, Cheese, 12:32 PM	50.0 ° F
Cooling, Main Kitchen, Prep Top Cooler, Cheese, 2:45 PM	37.0 ° F	Cooling, Main Kitchen, Prep Top Cooler, Cheese, 12:32 PM	55.0 ° F	Cooling, Main Kitchen, Prep Top Cooler, Cheese, 2:45 PM	22.0 ° F
Just Cooked, Main Kitchen, Fryer, Fish/Seafood, Fish	188.0 ° F	Just Cooked, Main Kitchen, Fryer, Fish/Seafood, Shrimp	192.0 ° F	Just Cooked, Main Kitchen, Stove Top, Cheese, heat for hot holding	174.0 ° F
Hot Holding, Main Kitchen, Grill, Chicken,	135.0 ° F	Hot Holding, Main Kitchen, Steam Table, Chicken,	173.0 ° F	Hot Holding, Main Kitchen, Steam Table, Beef,	173.0 ° F
Hot Holding, Main Kitchen, Steam Table, Pork,	173.0 ° F	Cold Holding, Main Kitchen, Steam Well, Rice, well 1	160.0 ° F	Cold Holding, Main Kitchen, Steam Well, Vegetables, black bean - well 1	165.0 ° F
Cold Holding, Main Kitchen, Steam Well, Ethnic, refried beans - well 2	160.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A	Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Person in charge not performing duties; operating the establishment when an imminent health hazard exists because of an emergency circumstance that may endanger public health. Observed no hot water to facility. CA: Facility is asked to voluntarily close and fix the situation before serving customers again. The health authority will recheck before operation resumes. New Violation.
1-2A	Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Person in charge not performing duties; employees not properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Has one milk wash / flour container for both shrimp and chicken. Cook states uses same fryer as well. CA: Train employees on the 8 major allergens and how to prevent cross contact. New Violation.
1-2A	Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Observed repeat violation of sanitizer strength: It is the responsibility of the PIC to make sure 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 New Violation.
1-2B	Violation of Code: [511-6-1.03(3)(a)] No Certified Food Manager for establishment. CFSM certificate posted has expired. CA: Either hire or have an current person in charge sign up for a CFSM class as per code: food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. COS: Provided list of department CFSM classes and where to research more immediate classes in the area. NOTICE OF LEGAL ACTION ITEM. Repeat Violation.
2-2B	Violation of Code: [511-6-1.03(5)(k)1&2] Observed employee drink on counter. CA: do not drink on food contact surface area or in area of food preparation. New Violation.
2-2D	Violation of Code: [511-6-1.06(2)(c)] Missing hot water at hand sink. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. New Violation.
4-2B	Violation of Code: [511-6-1.05(6)(n)] Observed 0 ppm chlorine at dishwasher. CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) or PH 8 or less oF (oC) MG/L 25-49 = 120 F (49 C) or 120 F (49 C) 50-99 = 100 F (38 C) or 75 F (24 C) 100 = 55 F (13 C) or 55 f (13 C) Repeat Violation.

Person in Charge (Signature)

Date: 05/14/2019

Inspector (Signature) Anjanette Davis

Date: 05/14/2019

Food Establishment Inspection Report Addendum

Establishment Prickly Pear Taqueria	Permit # 1-32031	Date 05/14/2019
Address 950 WEST PEACHTREE ST STE 220	City/State ATLANTA GA	Zipcode 30309

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
8-2B	Violation of Code: [511-6-1.07(6)(g)] Sanitizer not used in accordance with the manufacturer's recommendations. Observed chlorine in excess of 200 ppm for food contact surfaces in sanitizer bucket on line. CA: Discard contents of bucket and see chart listed under 4-2b violation for proper sanitation levels. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. New Violation.
11A	Violation of Code: [511-6-1.05(3)(a)] Cold holding equipment, current usage of shallow ice, and placement of cut cabbage on counter are incapable of maintaining potentially hazardous food at proper temperatures. CA: must ensure capable of keeping 41 or below. New Violation.
12C	Violation of Code: [511-6-1.04(4)(m)] Only one solution of sanitizer observed for both raw and ready to eat areas. No cloths were in sanitizer. Cloths stored on counter outside of sanitizer solution. Cloth with food debris reused to wipe off knife and cutting board. CA: To properly use wiping cloths ensure 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; And cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. New Violation.
12D	Violation of Code: [511-6-1.04(4)(g)] Observed fruit and vegetables sink being used for purposes other than washing fruits and vegetables. Observed raw meat on drainboard of vegetable sink. COS: REMOVED. CA: wash rinse and sanitize area. Corrected On-Site. New Violation.
15A	Violation of Code: [511-6-1.05(1)(i)] Observed foiled lined shelves. CA: only use washable materials as nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Repeat Violation.
15B	Violation of Code: [511-6-1.05(6)(j)] Observed 70 degrees f at dishwasher. CA: The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). New Violation.
15C	Observed rusted walk-in cooler shelves with an accumulation of mildew / debris. Observed accumulation of debris under tabletop equipment and along the sides of, between, and under equipment that rests on floor. Observed food particles in container where cleaned dishes stored. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation.
15C	Violation of Code: [511-6-1.05(7)(d)] Observed build-up of ice on nonfood-contact surfaces in walk in freezer. Ca: defrost and clean out as needed. New Violation.
16A	Violation of Code: [511-6-1.06(1)(g),(h)] Observed hot water supply not maintained during peak periods. Water temperature did not meet handwashing or dishwashing parameters. Observed 70 degree f water temperature at the highest. CA: Close operation until hot water is provided. Per code: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment; And 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. COS: Operation closed for business until repairs made. Corrected On-Site. New Violation.
17C	Violation of Code: [511-6-1.07(5)(a),(b)] Observed worn and soiled carpeting. CA: clean carpeting in dining area. Observed holes in backsplash wall in kitchen and broken coved base. CA: Caulk / Repair. New Violation.

Remarks

Person in Charge (Signature)

Date: 05/14/2019

Inspector (Signature) Anjanette Davis

Date: 05/14/2019