The following information lists recent health inspections in and around Gwinnett County. Inspections that do not contain a grade are follow up inspections. A grade of “A” is 90 – 100, “B” is 80 – 89, “C” is 70 – 79, and a failing grade of “U” is 0 – 69.
EL MOLCAJETE #4 – U
1-2 Violation of Code: [.03(2)(a)-(n) ] Several risk factors observed during inspection to include a repeat violation for foods separated and protected. Manager has allowed food preparation to occur without the adequate utensils and supplies to include tongs and gloves. Foods are not dated properly. Manager did not recognize the problem with the way the raw shrimp was above the tomatillo salsa when inspector showed him the foods in the cooler. The designated person in charge today was the food safety manager. The responsibilities of the person in charge include actively managing the hygienic practices of employees, food handling practices, monitoring the condition of the food and product dates, etc. As soon as the gloves ran out, an employee should have been sent to purchase more. This should have been done even if the restaurant had to open late. / Inspector reviewed managerial duties and responsibilities with person in charge. Corrected On-Site. New Violation.
2-1B Violation of Code: [.03(5)(b) ] Employee rinsed off hands with water then dried them, then handled sample cup for food. Hands must be clean and properly washed prior to handling food or food service articles. Clean hands with antibacterial soap, wet hands, lather, rub vigorously, then rinse with warm water. The process should take at least 15-20 seconds. / Employee has re-washed hands. Corrected On-Site. New Violation.
2-1C Violation of Code: [.04(4)(a) ] Employee handled cut tomato, tortillas, and lettuce with bare hands in the prep area. *Facility has no gloves in stock. Discard these food items. Use the tongs and deli paper until gloves arrive. Inspector instructed that employee must go purchase gloves immediatetly. Hand wrapped foods cannot be prepared properly with tongs or deli paper. Bare hands cannot touch ready-to-eat foods. Make sure plenty of gloves are in stock. / The tortillas, lettuce, and tomato have been discarded. Corrected On-Site. New Violation.
3-1C Violation of Code: [.04(1) ] Slices of three milk cake (pastel tres leches) have fuzzy green mold on them while held in the 3-door beverage cooler at the salsa/chips corner of the restaurant. Discard this cake. Foods must always be in good condition, safe and unadulterated. / Employee has discarded the cake. Corrected On-Site. New Violation.
-1A Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] Raw steak is stored above mixed vegetables inside the bottom of the prep cooler. Raw shrimp is stored directly above tomatillo salsa in the 4-door reach-in cooler. Rearrange the foods in the cooler to make sure the raw meat is not above ready-to-eat foods. When there are ready-to-eat foods and raw animal foods stored together, there must be adequate separation of the foods to include storing the raw meat underneath the ready-to-eat food. *Also raw meats are to be adequately separated from each other according to the minimum cooking temperatures required for each type of raw meat. This protects against cross-contamination. / Manager has rearranged the raw steak and the raw shrimp in each of the coolers. 2nd consecutive violation. Corrected On-Site. Repeat Violation.
5-2 Violation of Code: [.04(7)(e) ] The lunch specials menu does not have a consumer advisory for the huevos rancheros (Friday lunch choice #10) nor does the menu have an asterisk next to the menu item. Add the asterisk and place a consumer advisory statement on the back of the menu where the huevos rancheros item is located. All foods which will be offered for consumption in a raw OR undercooked form due to the ingredients or the style of food preparation must be properly disclosed to the customer that the food may be ordered this way/ or that the food is actually served this way AND properly advised to the customer of their risk in consuming raw or undercooked animal foods. *Also, the regular menu has asterisks at the menu headings for all the chicken entrees and all the pork entrees. If chicken and pork will not be allowed to order undercooked or raw, then the menu should not have an asterisk next to the menu headings. Remove the asterisk next to the chicken and pork. New Violation.
6-1A Violation of Code: [.04(6)(f) ] Block of cheese inside the prep cooler and salsa cups inside the 3-door beverage cooler are not being held at the proper cold temperature. Discard these foods. Foods held cold must be maintained at 41F or lower. *Do not place more cheese on top of the containers in the prep cooler. The cheese should be placed into one of the food containers which are resting down into the cooler. If the cheese is placed on top, the cooler is not effective in keeping this food cold especially when the lid is left open. / Manager has discarded the foods. Corrected On-Site. New Violation.
6-1B Violation of Code: [.04(6)(f) ] Two pans of queso are not being held at 135F at the hot table. The queso is placed on top of lids covering the space where the pan should be sitting down inside the hot water wells. Reheat this queso which has been placed here an hour ago. Foods held hot for safety must be maintained at 135F or higher. / The manager has placed the queso into the oven to reheat. *Make sure the pans of food are placed directly into the hot well not placed on top of the unit. Corrected On-Site. New Violation.
6-2 Violation of Code: [.04(6)(g) ] Cooked beef, cooked octopus, pico de gallo, tomatillo salsa are not dated while being held in the walk-in cooler. Sliced ham and smoked sausage are not dated while being held in the bottom of the prep cooler (label the date on the foods when the package is opened).
Salsa de burro, salsa de tomate, salsa enchilada are still labeled with the old labels from two weeks ago. Person in charge stated that the salsas were prepared on Monday.
Make sure that all potentially hazardous foods is labeled with a date of preparation if the food will be held in the restaurant for more than 24 hours. The date of preparation is Day One of 7 total days which the food may be used. *When a commercially packaged deli meat is opened, label the package with the date. /
Employee has corrected date labeling. Corrected On-Site. New Violation.
14B Violation of Code: [.05(10)(e) ] Employee placed wet plates and bowls directly from the dishwashing machine to the storage shelf without positioning the dishes to allow air drying. Place the plates and bowls back to the dish rack to air dry. All wares must be placed in a manner which allows water to drain from the dish. New Violation.
15A Violation of Code: [.05(6)(a) ] The far right door of the 3-door cooler for salsa and beverages does not close completely. This allows warm air to enter the cooler. *Salsa cups were found to exceed proper temperature. Repair the door to ensure it closes properly for the optimal efficiency of the cooler. New Violation.
16A Violation of Code: [.06(1)(h),(i) ] The left hand handwashing sink in the women’s restroom does not have hot water. When the tap is turned on, no water comes out. (the right hand sink does have hot water, as well as the men’s restroom.) Restore the hot water to this sink, as this is a requirement for all handwashing sinks. New Violation.
17D Violation of Code: [.07(3)(f) ] The lighting inside the walk-in cooler is almost completely dark. The flooring underneath shelving units cannot be seen clearly. The labeling and actual food items in containers cannot be seen. Another light fixture with a brighter bulb needs to be installed to provide adequate lighting in this unit. The majority of the items in the cooler cannot be seen without the use of a flashlight. New Violation.
17D Violation of Code: [.07(3)(f) ] There is a non-functioning fluorescent lighting panel above the hot foods table. Repair the unit or replace the bulbs to restore adequate lighting in this food preparation area. New Violation.
17D Violation of Code: [.05(3)(d) ] Filters are missing at the ventilation hood over the flat grill and stove top. Replace the filters for this unit to provide adequate ventilation. New Violation.
Address: 706 GRAYSON HIGHWAY SUITE 206
HONG KONG KING BUFFET – C
Address: 5150 STONE MOUNTAIN HIGHWAY
City: STONE MOUNTAIN
OYSTER BAY SEAFOOD CAFE – A
Address: 125 CROGAN STREET
RESTAURANT LA PLAYA – B
Address: 532 GRAYSON HIGHWAY SUITE B-C
SONNYS BAR B Q – A
Address: 660 WEST PIKE STREET
DOMINICK’S RESTAURANT – A
Address: 197 WEST CROGAN STREET
THE FLYING MACHINE RESTAURANT – A
Address: 510 BRISCOE BOULEVARD SUITE 100
QUISQUEYA RESTAURANT AND LOUNGE – A
Address: 950 INDIAN TRAIL ROAD SUITE 2A
SUNSET BAR AND LOUNGE – A
Address: 4975 STONE MOUNTAIN HIGHWAY
CHEEKY TAQUERIA – A
Address: 1039 PEACHTREE INDUSTRIAL BOULEVARD SUITE A122
McDONALD’S – A
Address: 7070 JIMMY CARTER BLVD.
MCDONALDS – A
Address: 4135 JIMMY CARTER BOULEVARD
EL NORTEÑO MEXICAN GRILL – B
Address: 5528 JIMMY CARTER BOULEVARD
AMERICAN ALE HOUSE – B
Address: 3463 LAWRENCEVILLE SUWANEE ROAD