Four Seasons Asian Cuisine
7722 Spalding Dr, Norcross, GA 30092
Do you manage or own Four Seasons Asian Cuisine?
Claim this listing for free ($0) to post a dated, verified public response detailing repairs, vendor receipts, or corrective actions taken.
Official Inspection History
2 recorded inspectionsUtensils, equipment and linens: properly stored, dried, handled — Inspector Note: Wet mop not hung to dry. COS: PIC hung mop on rack. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and
Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use cups being reused in sauce containers in WIC. COS: PIC removed items. Single-service and single-use articles may not be reused.
Nonfood-contact surfaces clean — Inspector Note: Observed heavy build-up of grease on grill hood in main kitchen area. Observed soiled residue in between equipment throughout main kitchen area. CA: (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Adequate handwashing facilities supplied & accessible — Inspector Note: Observed dishes in the Handsink in main kitchen area. COS: PIC removed dishes. 2. A handwashing facility may not be used for purposes other than handwashing. Pf
Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-use cups being reused in sauce and dry goods containers throughout main kitchen. COS: PIC discard single-use articles. Single-service and single-use articles may not be reused.
Proper date marking and disposition — Inspector Note: Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked in walk-in and reach-in coolers throughout main kitchen. (cooked pasta, cooked chicken cooked rice). CA: Educated PIC on proper date marking procedures. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf