Paco Tacos ATL

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed failure to have a testing kit or strips to test chemical sanitizer solution. Observed wrong type of test strips being used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf PIC advised to order quaternary test strips.

Proper date marking and disposition — Inspector Note: Observed failure to date mark ready to eat food in unoriginal containers. Observed containers of salsa, lettuce, and corn with no date marking in reach in cooler. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC discarded food items.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to display the most recent inspection report in facility for public viewing. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC advised to post the most recent inspection report.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to provide hand drying provision at handwashing sink in main kitchen. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf PIC put a roll of paper towels next to sink.

Proper cold holding temperatures — Inspector Note: Observed failure to maintain TCS food items at a temperature of 41F or below at all times. Observed multiple foods (lettuce, diced tomatoes, chopped onions, and shredded Mexican cheese) above 41F on counter top in main kitchen. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P PIC advised to discard food items or put them in reach in cooler to rapidly be cooled.

Proper date marking and disposition — Inspector Note: Observed failure to date mark ready to eat food. Observed containers of cooked steak and chicken in reach in cooler with no date marking. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items with the day they were prepped inside the facility.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC instructed to always post the inspection report.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility has no test strips nor sanitizer solution. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. PIC will start making use of sanitizer immediately.

Plumbing installed; proper backflow devices — Inspector Note: Observed 3 compartment sink faucet leaking from the its base knob and splashing water when turned on. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC advised to fix within 3 days.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink not accessible for employees. It was blocked with items inside it and a trash can. Observed no hand drying provision for hand sink. 511-6-1.07(3)(c) - Handwashing Aids & Devices, Use Restrictions (C)(c) Handwashing Aids and Devices, Use Restrictions. A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink. PIC removed items and moved trash can.

Proper cold holding temperatures — Inspector Note: Observed potentially hazardous ready to eat foods (sliced tomatoes at 45 f)on counter cold held at greater than 41 degrees Fahrenheit; and Lettuce at 43 F. PIC advised to buy a prep top cooler or use ice bath to keep foods at 41 F or below. PIC put food items in reach in cooler.

Proper date marking and disposition — Inspector Note: Observed ready-to-eat, potentially hazardous food prepared on-site in reach in cooler in the kitchen (cheese sauce, ground beef, and lettuce) not date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC instructed proper way to date mark.