Taqueria Oaxaqueña Ii
Last inspected: May 1, 2025
52
Score
Taqueria Oaxaqueña II, located at 491 Marietta Rd in Canton, GA, had a high-risk inspection on May 1, 2025, with a score of 52. This inspection identified three critical and four minor violations, including issues with cold holding and cooling temperatures. Historical data indicates a pattern of high-risk inspections for this food service establishment.
3
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
May 1, 2025
Routine
3 critical violations. 4 minor violations. 6 corrected on site.
52
Oct 3, 2024
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
82
Sep 23, 2024
Routine
5 critical violations. 6 major violations. 1 minor violation. 8 corrected on site.
25
Violations — May 1, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed tub of butter sitting on counter temping 69°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below or use Time as a Public Health Control (TPHC). COS by discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed lettuce in reach in cooler prepped at 12 PM temping 50°F at 4 PM. TCS foods shall cool from 70°F to 41°F within 4 hours. Lettuce was stored in a large, deep container covered with a lid. COS by placing lettuce in smaller portions uncovered.
511-6-1.04(6)(d)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed chicken wings prepared on 4/26/25 stored in pre-portioned sandwich bags temping 44°F in reach in cooler. TCS foods shall cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. These wings were potentially placed in these bags before reaching 41°F. COS by discarding.
511-6-1.04(6)(d)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed lettuce stored in a large, deep container covered with a lid while still cooling. Proper cooling methods: Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. 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...
511-6-1.04(6)(e)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed sanitizer bucket in main kitchen <50 ppm Cl-. Wiping cloths must be stored in a Cl- solution of 50-100 ppm Cl-. COS by making new solution of 50 ppm Cl-.
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed wet stacking of dishes on shelf near 3 comp sink. Must let dishes and utensils completely air dry before stacking. COS by separating dishes.
511-6-1.05(10)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed hole in floor near fryer and holes in wall of dry storage. All physical facilities must be maintained in a state of good repair. Must fix.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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