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:  12 :  00 PM Time Out:  02 :  30 PM
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
 
69
 
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)   Marco Rios Date:   05/14/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
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
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
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
    3