Fuego Mexican Grill and Tequila Bar
260 Foothills Parkway ~ Marble Hill, GA 30148
http://www.fuegomexicangrill.net/



Phone
770-893-3399




Fuego Mexican Grill and Tequila Bar

Hours:
Monday-Thursday
11:00am-10:00pm

Friday & Saturday
11:00am-11:00pm

Sunday
11am-9pm

Week of Score Noted Violations
6/6/2017 87-B

2-2D Adequate handwashing facilities supplied & accessible*

2-2D Adequate handwashing facilities supplied & accessible*

8-2B Toxic substances properly identified, stored, used

16B Plumbing installed; proper backflow devices



*Indicates this violation is a known risk factor for foodborne illness


10/18/2016 82-B

Adequate handwashing facilities supplied & accessible



Proper hot holding temperatures



Plumbing installed; proper backflow devices



Insects, rodents, and animals not present


10/19/2015 90-A

1. Improper reheating for hot holding. Observed refried beans on the steam table at 110F. Other items on the steam table were 151-169F. The cook said they had been there since opening at 11 am, 1.5 hours before. The beans were pulled and rapidly reheated to 165F. Always reheat on the stove to 165F before placing on the steam table.



2. No test strips were available for checking sanitizer levels. Get test strips ASAP.


4/30/2015 90-A

1. Observed employee preparing a dish and sprinkling cheese on it with his bare hands. Bare hand Contact is not allowed with RTE food. The dish was discarded and remade.



2. No test strips available for checking sanitizer levels. Get test strips ASAP.


11/19/2014 90-A

1. Observed raw beef and chicken on ice at 50F. Must be held at 41F or below. The container only had ice on the bottom. To properly use ice it must completely surround and be to the fill level of the food. The cook was shown the proper method.



2. All plates, bowls, etc. must be stored covered or inverted. Dishes were inverted.


10/1/2014 99-A

Opening (new location)



Observed molding around back door missing. Finish back door and general construction clean-up of facility.


8/19/2014 83-B

1. Observed raw chicken on ice at 67F. Must be 41F or below. The meat was discarded. The container of meat was 6-8 inches deep and had ice only on the bottom. The container was also touching the stove. To properly use ice, it must completely surround the food and the container must be away from sources of heat. Person in charge must ensure proper cold holding. Repeat Violation.



2. Condiment squirt bottles stored in the shredded lettuce in the prep cooler. The lettuce was discarded. Food must be protected from contamination from the exterior of the bottle. Repeat Violation.



3. The floor must be repaired where the flooring has eroded in the dish area. Repeat Violation.


6/4/2014 85-B

1. Observed raw beef and chicken on ice at 66 68F. Must be 41F or below. The meats were discarded. The container of meat was 6-8 inches deep and had ice only on the bottom. The container was also touching the stove. To properly use ice, it must completely surround the food and the container must be away from sources of heat. Also, potentially hazardous food in the walk-in cooler at 45-46F. The walk-in was adjusted down at time of inspection. Person in charge must ensure proper cold holding.



2. Condiment squirt bottles stored in the shredded lettuce in the prep cooler. The lettuce was discarded. Mango in the ice for drinks at the bar. Food or ice for food cannot be used for storage.



3. Wet wipe cloths on the counter. Wipe cloths must be in sanitizing solution between uses. Repeat Violation.



4. The floor must be repaired where the flooring has eroded in the dish area. Repeat Violation


12/31/2013 91-A

1. No paper towels located at the hand wash sink. Paper towels must always be available for proper hand washing.



2. Observed a pan of cleaning solution in the hand wash sink, making it unusable for hand washing. The hand wash sink must be accessible at all times.



3. Numerous wipe cloths on the counter. Wipe cloths must be in sanitizing solution between uses.



4. The dish racks were stored on the floor. The racks must be stored 6" off the floor. The racks were relocated.



5. The floor throughout the facility had excess food debris on it. Clean the floor. The floor must be repaired where the flooring material has eroded in the dish area.


7/12/2013 97-A

Required Re-inspection



Observed employee preparing raw chicken in the vegetable sink. This sink is for washing vegetables and can be used for no other purpose. If space in prep area is an issue, reverse the meat and vegetable sinks. Person in charge must ensure that the sink is cleaned and sanitized after chicken prep.


6/28/2013 76-C

1. No paper towels located at the hand wash sink. Paper towels must always be available for proper hand washing.



2. The inside top and sides of the microwave oven had a significant amount of food debris. Must clean the microwave more frequently.



3. Cheese on ice at 63F. Must be at 41F or below. When using ice to maintain temperature for potentially hazardous food, it must completely surround and be to the level of the food. It cannot just be on the bottom. The cheese was discarded.



4. Cheese dip in an 8 - 10 gallon pot in the walk-in cooler at 110F. The employee stated he had melted it only 30 minutes before. To properly cool, use an ice bath or break down into shallow containers. The cheese dip was moved into shallow containers to cool properly.



5. Observed numerous flies in the kitchen. Person in charge must ensure pests are controlled. Repeat violation.


2/4/2013 96-A

1. Observed raw chicken thawing in meat sink in a container of water. To properly thaw, cold water must continuously run and spill over the pan.



2. Employee jacket lying on top of canned food. Employee items must be stored separately from food and food service equipment.


9/13/2012 99-A

Requested re-inspection



Replace the missing grill in the hood.


8/29/2012 82-B

1. Observed several knives in the hand wash sink. The hand wash sink must always be available for proper hand washing.



2. Potentially hazardous food in the prep cooler at 50-61F. Must be 41F or below. PHF above 50F was discarded. The cooler was packed with ice to bring the other PHF down to 41F or below. This is the 2nd consecutive routine inspection in which this unit was not holding at 41F or below. If a repeat violation occurs for 3 consecutive routine inspections, the food service establishment may be subject to suspension or revocation of its food service permit. Repeat violation.



3. Whole chickens cooling on counter at 94F. Once PHF reaches 135F, it must be actively cooled to ensure it reaches 41F within 6 hours and 135 to 70F within 2 hours. The employee stated that the chicken had been cooling for 1 hour. The chicken was rapidly reheated to 165F and the cooling process was restarted. Always use an ice bath or shallow pans to properly cool PHF.



4. Must have a cook thermometer that is accurate to ensure proper cook temperatures.


4/20/2012 86-B

1. Observed potentially hazardous food cold held at greater than 41F. This unit has a history of not holding at the proper temperature. The unit was at the maximum setting so it was packed with ice until a service technician could arrive. If the unit is not capable of maintaining potentially hazardous food at 41F or below, it must be replaced.



2. Raid bug spray stored with dishes. All chemicals must be stored separately from food and food service equipment. Also, it must be approved for food service. Fly strips cannot be over food, equipment or utensils. Hang the fly strips in center of ceiling or under the sinks.



3. Repair hole in wall over the handwash sink.


11/22/2011 94-A

Requested repeat inspection



1. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinks must have a lid and straw. Corrected on-site.



2. Clean the vents in the walk-in cooler to remove the dust and mold-like growth.



3. Replace the missing panel in the wall beside the back door.


11/9/2011 74-C

1. Dish machine chlorine sanitizer not at proper minimum strength. Chlorine at 0 ppm. Must be 50-100 ppm chlorine. Use 3 comp sink to sanitize until machine is repaired.



2. Observed potentially hazardous food cold-held at greater than 41F. The unit was turned down at time of inspection. Person-in-charge must monitor temperature and ensure proper cold holding. Corrected on-site.



3. Prepared food not marked with date of preparation or date for disposal. Prepared food such as cooked chicken, rice, beans, guacamole and cut tomatoes must be date marked and the food can be held no longer than 7 days.



4. Chemical spray bottle not labeled. All chemicals must be labeled.



5. Test strips needed for the dish machine.



6. Dish machine racks should not be stored on the floor. Clean the bottom shelf of the freezer.



7. Observed numerous flies in the facility. Person-in-charge must ensure that pests are controlled. Repeat violation.


6/17/2011 94-A

Reinspection (74-C)



1. Observed employee preparing shrimp in the vegetable sink. This sink is for washing vegetables and can be used for no other purpose.



2. Observed numerous flies in the facility. Person-in-charge must insure insects are controlled.


12/3/2010 87-B

1. Observed employee handling soiled utensils in raw beef then engage in food preparation to prepare tortilla without washing hands. Employee was stopped and directed to wash hands. Person-in-charge to ensure employees are trained on when to wash hands.



2. Observed food being cooled by non-approved method. Cooked beef in cooler at 141F in 5 inch containers with lid closed and stacked on top of each other. It is impossible to drop temperature of potentially hazardous food from 135 to 70F within 2 hours, then from 70-41F within 4 more hours. Showed person-in-charge how to open lids and separate containers. Advised that the food item must be stirred frequently. It is usually easier and more efficient to utilize ice to properly cool within the approved time. Repeat violation.


5/21/2010 84-B

Dish machine chlorine sanitizer not at proper minimum strength. Tested at 0 ppm chlorine. Must be 50-100. Use 3-comp sink to sanitize until machine is adjusted.



Observed potentially hazardous food cold-held at greater than 41F. Potentially hazardous food items in the top of prep cooler; cheese, sour cream, cut tomatoes, guacamole with cut tomatoes and pico de gallo at 59-62F. These must be at 41F or below. Potentially hazardous foods were discarded at time of inspection. Unit was turned down and person-in-charge must monitor to ensure compliance with cold holding regulation. Inside of unit, sour cream at 45F. Items inside of unit were not discarded.



Observed food being cooled by nonapproved method: cooked chicken in cooler at 136F in 4 inch deep containers with lids closed, stacked on top of each other. In this way it is impossible to drop temperature of potentially hazardous food from 135 F to 70 F within 2 hours, then from 70 F to 41 F within 4 more hours. Demonstrated to person-in-charge how to open lids and separate containers, and advised that the food item must be stirred frequently. It is usually easier and more efficient to utilize ice to properly cool within the approved time.


11/24/2009 97-A

Dry beans stored directly on floor. Must be stored at least 6 inches above floor.


6/25/2009 92-A

Improper cooling methods used. To adequately cool food in the required amount of time, it must be placed in small shallow pans

Inspection report not visible to public.

Gloves should be changed between tasks and are only required when touching ready to eat food.

Sanitizer for wipe cloths not at proper concentration. Should be 50-100 ppm chlorine.


3/2/2009 82-B

Employee drinks must have lid, straw, and be in a disposable cup.

Sanitizer for ware-washing not at proper concentration. Should be 50-100 ppm chlorine.

Potentially hazardous food not held at proper temperature. Hot food must be held at 135 F or above and cold food must be held at 41F or below.

Clean utensils should not be wet stacked air dry then stack.


10/21/2008 90-A

Wipe cloths not stored in sanitizing solution.

Prepared potentially hazardous food held over 24 hours must be date marked.

All food must be stored in food grade containers.

Hand wash sink not supplied with paper towels and was inaccessible.


7/22/2008 91-A

Potentially hazardous food not held at proper temperature. Cold holding must be at 41or below.


7/1/2008 100-A

Opening Score


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