Popular Taqueria Restaurant Scores 80-B for Several Infractions

Following is a list of five Peachtree Corners restaurants which have been inspected recently by the Gwinnett County's Board of Health.

Inspectors from the Board inspect area restaurants every six months and then grade them based on extensive criteria that include everything from food being stored at proper temperatures to employee hygiene.

Restaurants are required to display these reports in a prominent place for diners to view. This is what we found in a random search of inspections on the county's website.

To view the full report, click on the link labeled "Full Report."

• Spoon found in hand washing sink. The hand washing sink can only be used for hand washing.  Repeat Violation.
• Multiple cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place. When colding potentially hazardous foods, the foods must be maintained at 41 degrees F or below.  Repeat Violation. 
• On the next inspection, if a hand washing sink is found to have been used for another purpose than hand washing or there is a cold holding violation, then the permit maybe suspended.

• Observed employee using vegetable preparation sink to prepare chili (can of chili base being stored in vegetable preparation sink). Can was removed and sink cleaned and sanitized. Must ensure vegetable preparation sink is only used to wash fruits and vegetables. 
• Equipment not in good repair and not properly adjusted. Automatic sanitizing dispenser not dispensing proper concentration of sanitizer. Must ensure equipment including sanitizer dispenser is properly working. Advised person in charge to manually add sanitizer until dispenser is repaired.

• No designated person in charge. Owner, who is the certified manager, arrived after the inspection. The certified food safety manager must designate a person in charge who is trained in food safety and can demonstrate adequate food safety knowledge in his/her absence.
• Curries cooling ~2hrs at room temperature at 120-140 deg. F. Curries reheated >200 deg. F. Cooling process started over. Facility must utilize an effective cooling method that facilitates rapid cooling from 135 deg. F to 70 deg. F within 2 hrs AND from 135 deg. F to 41 deg. F. Curries are >200 deg. F when made & the cooling process is started.

• Sliced lemons located at soda station in front customer area were not adequately protected from contamination. The container in use requires customer to lift lid up exposing sliced lemons to contamination. 
• Inspection report was not posted. Inspection report must always be posted within 15 ft from primary entrance so that consumer can walk up to it and read it.
• Multi-use plastic and metal containers have an accumulation of adhesive and sticker residue from day dot stickers. Food contact surfaces shall be kept free of these accumulations as they breed bacteria.

• Linens were stores on a piece of metal that was on the floor. Store linens at least six inches above the floor.
• No covered waste receptacles in the women's restroom. Obtain and keep covered waste receptacles in the restrooms.