EAT MORE EMPANADAS LAKE LANIER

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Corrective Actions: EHS observed PIC immediately provide food employee with blank employee health agreement to sign and informed them of their responsibilities to this agreement.

Observed raw chorizo stored above RTE foods (shredded mozzarella, tortillas, and shredded lettuce) in RIC. Observed raw pork stored above cooked rice; observed cooked rice container sitting on top of a container of raw beef; observed raw chicken stored next to raw shelled eggs; observed all raw animals foods mentioned stored above box of tortilla chips in RIC. Raw animal foods shall be stored in a manner that prevent cross contamination from RTE food and other raw animal foods. Corrective Actions: PIC rearranged foods so that cross contamination was prevented. EHs provided food storage order chart.

Observed accumulation of mold-like substance on interior surfaces of ice machine. Food contact surfaces shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Actions: PIC to clean ice machine at COB.

Observed blocks of raw wood used to separate pans of empanadas in the deep freezer. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective Actions: PIC removed and discarded blocks of raw wood.

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Corrective Actions: EHS educated PIC on proper cooling methods.

Observed containers of raw pork, raw chicken, and raw beef stored in RIC with no date labels. 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. Corrective Actions: PIC stated all raw meats were prepped on 2/20/2026 and added date labels respectively.

Observed containers of shredded beef cooling in RIF while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC uncovered containers to allow rapid cooling. See temperature log for cooling curve.

Observed 3 opened plastic water bottles stored on shelf with dry goods. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: PIC discarded plastic water bottles.

Observed riser lid to septic tank to be loose allowing potential escape of sewage gasses and unpermitted entry to the septic tank. An individual on-site sewage disposal system that is sized, constructed, maintained, and operated according to law. Corrective Actions: PIC to contact building owner to secure the lid to the septic tank.

Observed clean containers stacked while wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: PIC separated containers so that air-drying could occur.

Observed box of single-use soup containers and lids to be stored directly on the floor. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: PIC moved the box of single-use soup containers to a protected location at least 6 inches above the floor.

Observed no paper towels at hand washing sink in main kitchen and hand washing sink in employee restroom. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Corrective Actions: PIC immediately provided paper towels at both hand washing sinks.

Observed no soap at hand washing sink in main kitchen and hand washing sink in employee restroom. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrective Actions: PIC provided soap at both hand washing sinks.