Taqueria/BP Alpharetta, Inc

Approved thawing methods used — Inspector Note: Observed frozen raw chicken, raw beef, and fish all thawing in the same sink with no running water. COS: PIC separated all foods and will ensure to thaw under refrigeration and under running water. c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water:

Wiping cloths: properly used and stored — Inspector Note: Observed damp cloth stored on prep top cooler without a sani bucket. 2. 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. COS: PIC moved damp clothes into a sani bucket.

In-use utensils: properly stored — Inspector Note: Observed in-use knives stored between table and prep-top cooler. COS: PIC removed and stored teh knives properly 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);

Insects, rodents, and animals not present — Inspector Note: Observed fruit flies in the kitchen near the 3-compartment sink and dry food storage area. A: PIC will get proper fly control measure and EHS advised to cover the trash can. k) Controlling Pests. 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.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit/diarrheal incident cleanup procedure or kit upon request. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf EHS provided the vomit procedure.

Certified Food Protection Manager — Inspector Note: Observed that the CFSM certificate has expired. (CA) Advised the PIC that the CFSM must renew their certificate within the next ten days. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods stored in a prep top cooler with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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