AUTHENTIC HAND-PULLED NOODLE HOUSE
1355 Clairmont Rd, Decatur, GA 30033
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Official Inspection History
2 recorded inspectionsIn-use utensils: properly stored — Inspector Note: Observed the spoon used for hot holding rice, was stored in cold stagnant water. CA: Discussed with the person in charge that in-use utensils must either be kept dry and changed out every 4 hours, or stored in hot water held at a minimum temperature of 135°F. COS: Person in charge replaced the spoon with a dry spoon.
Management knowledge, responsibilities, reporting — Inspector Note: Observed person in charge couldn't provide any kind of signed employee health policy. CA: Discussed with the person in charge that the permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: Provided employee health policy.
Response procedures for vomiting & diarrheal events — Inspector Note: Observed facility doesn't have any EPA approved disinfectant to clean up the vomiting and diarrheal events. CA: Discussed with the person in charge that a food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Provided V/D cleaning procedure.
Proper cold holding temperatures — Inspector Note: Observed 6 bins of beef curry in the walk-in cooler were at 44F. Please see the temperature log, out of temperature food is marked with asterisks. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below for cold holding. COS: Advised the person in charge to put all the foods in the ice-bath.