La Parrilla Mexican Restaurant
Last inspected: Feb 18, 2025
78
Score
LA PARRILLA MEXICAN RESTAURANT, located at 4090 Powder Springs Rd in Powder Springs, Georgia, underwent a low-risk inspection on February 18, 2025. During this inspection, one major and three minor violations were noted, including issues with food storage and the cleaning of food-contact surfaces. The facility has a history of mostly low-risk inspections.
3
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 18, 2025
Routine
1 major violation. 3 minor violations. 2 corrected on site.
78
Aug 9, 2024
Routine
1 major violation. 2 minor violations. 1 corrected on site.
82
Feb 13, 2024
Routine
3 major violations. 3 corrected on site.
74
Violations — Feb 18, 2025 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed bulk containers of tortilla shells/bowls stored along shelves uncovered in main kitchen; observed food stored in prep top unit without lid in main kitchen. C/A: Unless actively cooling, all food must be stored covered. COS: All food items covered.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed in-use dish machine at bar along front food service area dispensing chlorine at less than 50ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall be maintained within 50-100ppm COS: Dishes moved to main kitchen to be sanitized in dish machine/3-compartment sink. *Facility must not utilize bar dish machine for sanitation until serviced to provide chlorine at within 50-100ppm.*
511-6-1.05(6)(n)
14A - in-use utensils: properly stored
Inspector notes: 1. Observed several bowls without handles stored inside bulk seasoning containers along shelving in main kitchen and in food (corn and vegetables) in WIF in main kitchen. 2. Observed utensil handles in contact with food (lemons and dry mix) in food containers along prep tables in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table o...
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several dishes wet nested, stacked along dish rack in ware washing area and prep area in main kitchen. C/A: 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.
511-6-1.05(10)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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