Monday February 24th, 2025 2:16PM

Food Inspections

Eat More Enpanadas

81
3885 Mundy Mill Rd STE 104 Oakwood, GA 30566
Inspected by: Kobi Sisengchanh
Inspection Date: 02/06/2025
Inpection Notes

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several containers of food stored uncovered throughout main kitchen. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: Manager covered all containers of food. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed old labels stuck to food containers after cleaning. Observed interior of microwave soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: Manager stated old labels will be removed and interior of microwave will be cleaned at COB (close of business). 6-1A - proper cold holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed container of potato/yuca salad with vegetables and container of sliced cheese stored at room temperature in front food service area. 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. Corrective Actions: Manager voluntarily discarded containers of food. 6-1B - proper hot holding temperatures 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p) Points: 9 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed containers of black beans and chicken & potatoes stored at room temperature with internal temperature below 135°F. 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 135°F (57°C) or above. Corrective Actions: Manager voluntarily discarded containers of food. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed container of raw pork belly in cooling state 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: Manager uncovered container to allow heat transfer. 15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used 511-6-1.05(6)(a) - good repair & proper adjustment (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed gaskets/seals on cold holding unit in poor repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Actions: Manager stated gaskets will be replaced. 16A - hot and cold water available; adequate pressure 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf) Points: 2 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed hand sink in front food service area to have no hot running water upon arrival. Observed 1 of 2 faucets at 3-compartment sink to have no hot running water. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Corrective Actions: Hot water was supplied to hand sink before the inspection concluded. Manager stated a plumber will be contacted to repair faucet.

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