Pico E' Gallo/ Mr. Churro
Last inspected: Jan 6, 2026
67
Score
Pico E' Gallo/ Mr. Churro, located at 1585 Holcomb Bridge Rd Ste 200 in Roswell, GA, underwent a moderate-risk inspection on January 6, 2026. The inspection identified two major and four minor violations, including issues with adequate handwashing facilities, food storage, and approved thawing methods. This inspection contributes to a historical pattern of mostly low-risk assessments across three scored inspections for the establishment.
3
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 6, 2026
Routine
2 major violations. 4 minor violations. 5 corrected on site.
67
May 7, 2025
Routine
1 critical violation. 1 major violation.
78
Jun 24, 2024
Routine
No violations found.
100
Violations — Jan 6, 2026 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed raw chicken thawing in handwashing sink. COS: PIC removed chicken and placed in meat sink. . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf
511-6-1.06(2)(o)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed raw beef and chicken stored uncovered in reach-in cooler. COS: PIC covered food items. iv) 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;
511-6-1.04(4)(c)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw chicken thawing at room temperature in meat sink. COS: PIC turned on running water. hawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the foo...
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed cooked chicken and beef stored on the floor, uncovered, during preparation. COS: PIC placed food items on prep-top table. During preparation, unpackaged food shall be protected from environmental sources of contamination
511-6-1.04(4)(t)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloths on prep top tables. COS: PIC placed wiping cloths in sanitizer buckets. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
511-6-1.04(4)(m)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips for 3 compartment sink. CA: Advised PIC to obtain test strips. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.
511-6-1.05(6)(p)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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