Flies in Kitchen, Other Violations Earn Buford Restaurant a 'U'

El Molcajete Mexican Restaurant No. 3 in Buford received a "60/U" rating on July 31, from the Gwinnett Health Department.

The restaurant at 2590 Hamilton Mill Road, Suite 110, was cited for numerous violations. Among them:

• Kitchen door & screen door were left open; flies observed in the kitchen. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.  Corrected On-Site.  New Violation.

• Two packages of raw pork were thawing at room temperature in the meat prep sink. Food placed under cold running water in the prep sink at the time of inspection. Potentially hazardous food(time/ temperature control for safety food) shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5 C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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 food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5C); 3. As part of a cooking process if the food that is frozen is:(i) Cooked as specified under subsection (5)(a) 1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.  Corrected On-Site.  New Violation.
• Queso was cooling in deep, covered, plastic containers, on the bottom shelf of the upright cooler, below food held cold. 1. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment;(iv) Stirring the food in a container placed in an ice water bath;(v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods.
  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 surface of the food.  New Violation.