Dead Cockroaches Found at Lawrenceville Restaurant: Restaurant Inspections Apr 2

The following are restaurant health inspection scores as reported by Gwinnett County:

Don Jose Taqueria y Marisqueria, 2369 Highway 29, #G
Score: 66 U
Inspection Date: April 2
Previous Score: 80 B (1/29/13), 93 A (11/9/12)
Type of inspection: Routine
Violations: 3-1A, Violation of Code: [.04(5)(d) ] Incomplete parasite destruction documentation available for fish offered raw/undercooked. CFSM had parasite destruction documentation from November 2012, but it doesn't specify what type/species of fish are offered undercooked in this facility; it says "all seafood...". Provide corrected/complete parasite destruction documentation listing the types of fish that are offered undercooked in this facility (ex)tilapia. New Violation. 4-1A, Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] Raw fish thawing in the dish sink, while chlorine sanitizer was in the adjacent dish sink compartment - contamination risk. Raw chicken stored behind raw beef in the line drawer cooler. Unwashed produce stored above ready-to-eat foods (garlic, sauces) in the upright cooler. Fish moved to a cooler. Chicken moved in front of beef. Ready-to-eat foods moved above unwashed produce. Food shall be protected from cross contamination by: 1) storing/separating raw animal foods by the minimum cooking temperature; 2) storing unwashed produce below/away from washed produce, ready-to-eat/cooked foods; 3) only doing 1 task at a time in the dish sink example) a) thawing food or b) washing/rinsing/sanitizing dishes. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Cooked peppers holding in the cold top cooler were 51F; pan of food was placed above the top of the cooler. Potentially hazardous foods cooked 3/31 & then held in upright cooler were >41F: potatoes & vegetables 45F, salsa 45F. Foods were discarded at the time of inspection. Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F (5°C) or below. Corrected On-Site. New Violation. 6-1C, Violation of Code: [.04(6)(d) ] Cooked chicken not cooled to 41F within 6 hours; chicken was cooked at 8PM last night; 56F center of food, 51F edge of food. Chicken was discarded. Cooked potentially hazardous food (time/temperature control for safety food) shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C). Corrected On-Site. New Violation. 11A, Violation of Code: [.04(6)(e) ] Chicken was cooling in a deep pan, on the middle shelf of the upright cooler. Training provided on rapid cooling methods; chicken was discarded. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled:(i)Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment (iv) Stirring the food in a container placed in an ice water bath;(v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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. Corrected On-Site. New Violation. 18, Violation of Code: [.07(5)(l) ] Observed dead cockroaches in the kitchen and in the chemical storage/water heater room. Dead/trapped pests shall be removed at a frequency that prevents their accumulations, decomposition, or the attraction of pests. Repeat Violation. 18, Violation of Code: [.07(2)(m) ] Gap at the bottom of the back exit door. Provide weatherstripping/ eliminate gaps. Exit doors must be tightfitting to protect against entry of pests. Repeat Violation.