Taqueria La Tecampana
Last inspected: Oct 1, 2025
78
Score
The most recent inspection for TAQUERIA LA TECAMPANA, located at 1936 Veterans Memorial Hwy Ste 201 in Austell, GA, resulted in a Low Risk classification. This inspection identified one critical violation concerning the proper storage and use of toxic substances, along with two minor violations related to cooling methods and single-use articles. TAQUERIA LA TECAMPANA has a historical pattern of mostly low-risk inspections across its two scored visits.
2
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 1, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
78
Jun 24, 2024
Routine
1 critical violation. 1 corrected on site.
86
Violations — Oct 1, 2025 Inspection
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed buckets of sanitizer (2) and soap (2) stored on prep tables above food (onions and bulk container of flour) and clean equipment in main kitchen. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware-washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and sing...
511-6-1.07(6)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 2-containers of cut lettuce cooling in RIC 1 tightly wrapped in deep filled container in main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending 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 p...
511-6-1.04(6)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single use containers stored on top shelf in main kitchen facing up, unprotected from contamination. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Containers stored facing down.
511-6-1.05(10)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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