Inspector Finds 'Slime-Like Build Up' in Ice Machine at Zapata's Restaurant

Following is a list of Norcross restaurants which have been inspected recently by the Gwinnett County's Board of Health.

The Board inspects area restaurants every six months which are then graded based on an extensive criteria that includes everything from food being stored at proper temperatures to employee hygiene.

Restaurants are required to display these reports in a prominent place for diners to view. This is what we found in a random search of inspections on the county's website.

To view the full report, click on the link labeled "Full Report" The report also provides previous inspection grades.

• CROSS CONTAMINATION: Employee handled raw chicken, beef, seafood, and then ready to eat foods (cooked vegetables, chips, flautas) with same pair of gloves. Chips & flautas cooked. Vegetables served before they could be DISCARDED. Ensure employees change gloves & wash hands between handling raw meats with different cook temperatures AND before handling ready to eat foods.
•  Interior of ice machine with slime-like build up. Food contact surfaces must be clean to sight & touch. IF THIS ITEM IS MARKED OUT OF COMPLIANCE ON THE NEXT ROUTINE INSPECTION, THEN THE PERMIT MAY BE SUSPENDED.
• Chemicals stored above bottled food by walk in cooler. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. *Re-locate chemicals to an approved location.

• Water bottle, juice bottle in kitchen on prep counter & above prep area. Drinks DISCARDED. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
• Build up on exterior surface of equipment (ex: tan rolling cart) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

• Butane fuel and other chemicals stored with food service equipment/supplies. Chemicals segregated from food/equipment. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. 
• Ceiling tiles in the kitchen water damaged. Physical facilities must be maintained. Replace kitchen ceiling tiles that are water damaged with tiles that are smooth, durable, easily cleanable, & nonabsorbent.