Roach Spotted Crawling Above Vegetable Sink: Restaurant Inspections August 22

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

Aracelys Restaurant, 3907 Burns Road Suite 9
Score: 40 U 
Inspection Date: August 22
Previous Score: 100 A (6/26/13), N/A (6/21/13)
Type of Inspection: Routine
Violations: 1-2, Violation of Code: [.03(2)(a)-(n) ] Person in charge was not present at time of inspection. Employees were committing violations in several risk factor categories. The employees need to be trained in food safety knowledge and procedures. The person in charge must be present in the restaurant OR a designated person who is knowledgeable in food safety practices can supervise the employees and general operation of the restaurant. / Owner arrived after the inspection began.  Corrected On-Site.  New Violation. 2-1B, Violation of Code: [.03(5)(c) ] Employee did not wash hands between handling raw pork and handling pupusa mix. Hands were contaminated and needed to be washed. All employees who work with food must know when to wash his/her hands. Review this information. Make sure employees are properly trained.  Corrected On-Site.  New Violation. 2-1C, Violation of Code: [.04(4)(a) ] Employees are handling ready-to-eat foods with bare hands: preparing tamales, sliced vegetables, and handling pupusa mix (dough and meat/cheese filling) with bare hands. Must discard the food items. Bare hands are not allowed to touch ready-to-eat foods (i.e. foods which require no further cooking, washing, or preparation to be considered safe for consumption).  Corrected On-Site.  New Violation. 2-2A, Violation of Code: [.03(4)(a)-(f) ] Person in charge is unable to demonstrate knowledge of the employee health policy. Person in charge is unfamiliar with the symptoms, illnesses, and requirements for reporting illness to the health department. Review the employee health policy which is posted on the beverage cooler. All persons in charge of the restaurant must have the required knowledge about the employee health policy which ensures that no ill employees are allowed to work.  Corrected On-Site.  New Violation. 2-2B, Violation of Code: [.03(5)(j)1&2 ] Employees are consuming beverages while preparing foods: Open containers of beverage are stored on prep tables with exposed foods. Remove the beverages from this location. All employee beverages must be stored separately from foods and food preparation surfaces (also, they must be kept separately from clean equipment and clean linens).  Corrected On-Site.  New Violation. 3-1C, Violation of Code: [.04(1) ] Several moldy foods stored inside the walk-in cooler: Papaya, cantaloupe  tomato paste, and horchata. Must discard the moldy food. All foods must be in good condition, safe, and unadulterated.  Corrected On-Site.  New Violation. 4-1A, Violation of Code: [.04(4)(c)1(i)-(iii),(v),(viii) ] (1.) Raw foods are not stored properly among ready-to-eat foods and vegetables: Raw chicken is stored on the top shelf of the walk-in cooler. The chicken is above cooked vegetable stew, lettuce, and onions. Raw fish is stored above cooked shrimp and chicken broth. On the right hand side of the walk-in cooler, raw chicken is stored on top of raw beef. Those meats are marinated. There is also raw beef stored on top of cooked pork in the same location. Rearrange all of these foods. Raw meat must not be stored above vegetables and ready-to-eat foods. Also, raw meat must be stored properly among other raw meats. Use the storage chart posted inside the walk-in cooler which shows how to place the foods safely among other meat types. (2.) On the left hand side of the cooler, dirty vegetables are stored on top of the clean vegetables. Rearrange this. The clean (already washed) vegetables must be stored above the unclean (unwashed) vegetables. This protects the clean vegetables from becoming contaminated by the unclean vegetables. (3.) Cross contamination between raw pork chops and pupusa mix: Employee picked up raw pork chops and placed them onto a grill. Then the employee picked up some of the pupusa mix to prepare an order. This is cross-contamination. Hands must be washed between these two tasks and gloves must be changed.  New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Multiple foods not being maintained cold: Sliced tomatoes, raw pork chops left on table, pupusa mix left on table. Move the foods into coolers. Foods held cold for safety must be maintained at 41F or less. Do not remove too much food from the cooler. Bring only the foods out of the cooler which will be used at that time.  Corrected On-Site.  New Violation. 6-1C, Violation of Code: [.04(6)(d) ] Multiple foods have not been cooled to the proper temperature within time limits: Black beans and cooked pork. Must discard these foods. Time/temperature controlled for safety foods (TCS foods) must be cooled down to 41F or less within a total of six hours. The food must be cooled down from 135F to 70F or less within the first two hours of the process.  Corrected On-Site.  New Violation. 8-2B, Violation of Code: [.07(6)(c) ] Bucket of chlorine sanitizer is stored on shelf directly above the clean dishes. Move the sanitizer to a lower shelf to prevent contamination of the clean dishes. Chemicals must be stored separately and lower than food items, clean equipment and utensils, and clean linens.  Corrected On-Site.  New Violation. 8-2B, Violation of Code: [.07(6)(g) ] Chlorine sanitizer concentration is too high. The test strip turned black when the chemical was tested. Dilute the chemical with water. Make sure that chlorine sanitizer used for wiping food-contact surfaces is kept between 50 ppm and 100 ppm.  Corrected On-Site.  New Violation. 11A, Violation of Code: [.04(6)(e) ] Unapproved method used to cool foods: Black beans were placed into the cooler inside the same pot used to cook the food. This holds the heat and does not allow proper cooling of the food item. Place the food into a separate container in small portions to allow proper cooling. The cooked pork was placed into the cooler while still hot. Allow foods to cool properly by placing the food as flat as possible in a shallow pan. Use only approved methods to cool foods. This includes ice baths, shallow pans, small portions, and using ice paddles.  New Violation. 11D, Violation of Code: [.05((2)(l) ] The internal thermometer inside the walk-in cooler is not accurate. The temperature reading is twenty degrees lower than the actual ambient air temperature inside the cooler. Replace it with a new thermometer which is accurate to +/- 3 degrees Fahrenheit.  New Violation. 12A, Violation of Code: [.04(4)(q) ] Foods were stored in direct contact with the floor inside the walk-in cooler: Cooked tamales and cheese block. Move the foods onto a shelf inside the cooler. Food must be stored at least six inches above the floor.  Corrected On-Site.  New Violation. 12A, Violation of Code: [.04(4)(h) ] Bottles of wine are stored inside the bin of the automatic ice machine. Remove the bottles from this ice. The ice inside the bin is used for making beverages. No other foods/items are allowed to be stored inside the ice. Any ice which is used to cool down bottles of wine or any other item may not be used for beverages are placed into food.  Corrected On-Site.  New Violation. 12A, Violation of Code: [.04(4)(q) ] Basin full of dirty dishes is stored on the top of the automatic ice machine. Remove the dishes from this location. The ice (food) must be stored in a clean, dry manner. The dirty dishes pose a risk of contamination.  Corrected On-Site.  New Violation. 12A, Violation of Code: [.04(4)(v) ] Sugar is provided on the tables for self-service in little decorative cups with lids. These do not protect the food once the customer opens the cups in order to get the sugar. Provide self-service dispensers which will keep the sugar safe inside the container but will allow multiple customers to pour sugar into their beverages. All condiments and foods offered for self-service must be either given to customers individually OR placed into a single-serve dispenser.  New Violation. 12D, Violation of Code: [.04(4)(g) ] Employee was washing lettuce using the hand washing sink. Use only the vegetable sink for washing raw fruits and vegetables.  Corrected On-Site.  New Violation. 14D, Violation of Code: [.04(4)(n) ] Employee rinsed single use gloves in the hand washing sink. Remove the gloves and obtain a new pair. Single-use gloves must be discarded once they become dirty, ripped/torn, or there is a change in the task being done. Do not rinse or attempt to wash the gloves.  Corrected On-Site.  New Violation. 15B, Violation of Code: [.05(3)(h),(i) ] Quaternary ammonium testing strips are not in supply. Quat sanitizer is currently being used in the kitchen sink. Only chlorine strips are present. Obtain the test paper for the pink sanitizer (quaternary ammonium sanitizer). The restaurant must keep the appropriate testing strips for each kind of sanitizer used in the facility.  New Violation. 15C, Violation of Code: [.05(7)(d) ] The fan guards in the walk-in cooler have mold accumulated. Clean the fan guards. These surfaces must be kept clean and free of accumulated soil, mold, or debris.  New Violation. 17D, Violation of Code: [.07(4)(b) ] Employee foods are mingled with food for the restaurant. Separate the employee foods. All employee foods must be stored in a designated area separately and lower than restaurant foods. Place inside a large container and place on the bottom shelf. Label it to indicate it is used for employee foods only.  New Violation. 18, Violation of Code: [.07(5)(k) ] Adult roach is crawling on the wall directly above the vegetable prep sink. Contact the pest control company to treat for the roaches. The presence of pests must be controlled effectively to minimize or eliminate their presence.  New Violation.