GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  LA CUCHARA RESTAURANT LLC
Address:  1098 CONE BLVD
City:  KINGSLAND Time In:  12 :  30 PM Time Out:  01 :  40 PM
Inspection Date:    06/28/2023   CFSM:   Milciades Solano
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-020-349
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

75
Grade

C
Date

07/06/22
Prior Score

96
Grade

A
Date

07/16/21
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)   Milciades Solano Date:   06/28/2023
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
LA CUCHARA RESTAURANT LLC		 Permit #
FSP-020-349		 Date
06/28/2023
Address
1098 CONE BLVD 		City/State
KINGSLAND GA		 Zipcode
31548
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Counter Top/Table, Eggs, raw shell 78.0 ° F Cold Holding, Main Kitchen, Freezer, Ambient, 05.0 ° F Cold Holding, Main Kitchen, Cooler, Beef, raw ground 37.0 ° F
Cold Holding, Main Kitchen, Cooler, Beef, whole raw 36.0 ° F Cold Holding, Main Kitchen, Cooler, Deli Meat, turkey 37.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Ambient, 128.0 ° F
Hot Holding, Main Kitchen, Warmer - Cabinet, Beef, 108.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Pork, 108.0 ° F Hot Holding, Main Kitchen, Warmer - Cabinet, Rice, 137.0 ° F
Just Cooked, Main Kitchen, Stove Top, Beef, 191.0 ° F Hot Holding, Front Food Service, Steam Table, Beef, 146.0 ° F Hot Holding, Front Food Service, Steam Table, Rice, 144.0 ° F
Hot Holding, Front Food Service, Steam Table, Rice, 146.0 ° F Hot Holding, Front Food Service, Steam Table, Fruit, plaintains 135.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2A Violation of Code: [511-6-1.03(1)(c)17] No employee health policy in place and is not familiar with the foodborne illness symptoms and exclusion/restriction in regards to employee health/ Emailing an employee health policy to keep on site  Corrected On-Site.  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Employee cup with no lid or straw and stored on prep table with foods/Moved to area away from food and instructed to keep a lid and straw on cup  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Pans stacked on hand sink and blocking it also no paper towels at hand sink/Corrected and instructed to not block hand sink with anything and to always make sure it is stocked with soap and paper towels  Corrected On-Site.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] No clean up procedures posted for cleaning in the event of fecal or vomit/Emailing procedures to post in chemical area  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Raw ground beef stored above whole beef in cooler/Instructed to put raw ground beef at bottom and emailing poster for cooler storage, Raw fish in cup not covered and package of raw beef lying on top/Corrected  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Food in reach in cooler not covered when not in use or cooling/Store covered when not use  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Raw shell eggs stored on counter tops long enough to become warm and room temp/Instructed to store in cooler when not in use and only take out what is needed at that time and put any not used back in cooler to store at 41F or below  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Warming cabinet holding TCS foods at 108F with an ambient temp of 127F, PIC states cabinet is getting too hot so they have to turn off and then turn back on/Discard any food out of temp for > 4 hours, Temp adjusted to maintain at 135F or above  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(c)] Bleach stored next to bulk foods/Moved to chemical area  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Many food containers of spices not marked with common name of food/Label accordingly  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Food stored on floor throughout kitchen/Store 6" off the floor, Opened bags of bulk foods left unopen/Store in sealable containers to prevent pest entry  New Violation.
17C Violation of Code: [511-6-1.07(1)(a)] Cracked floor tiles and stained ceiling tiles/Replace  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Many gnats and flies present throughout kitchen/Owner discussed different methods he will try to cut back on pest problem  New Violation.
Remarks
Person in Charge (Signature)    Date: 06/28/2023
Inspector (Signature) Brandy Moore Date: 06/28/2023