Dua Vietnamese

Physical facilities installed, maintained, and clean — Inspector Note: Observed faucets inside of men's & women's restrooms very loose. The sink in the men's restroom falling out of the counter top frame. CA- EHS advised PIC to get repair person to tighten. Good Repair. All physical facilities shall be maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: observed the light in the dishwashing area failed to have a covering over it. CA: PIC was advised to replace the cover to the light. Good Repair. All physical facilities shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: During routine inspection observed heavy grease deposits stored on ventilation system. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed open water bottles and a cup without a lid and straw in the dishwashing area along with two 2L soda bottles. COS: PIC was advised to issued employee a disposable cup with lid and straw. PIC directed employee to discard all other items. 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.

Food stored covered — Inspector Note: observed shredded carrots in a bucket stored in a RIC without a lid or any covering. COS: PIC was instructed to place a lid or a covering on the container. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed quat chemical sanitizer over the concentration limit during the time of the inspection. Bleach sanitizer must be between 50-100ppm. COS. PIC replaced chemical sanitizer. Currently at 200ppm. Advised PIC to limit usage of too much chemical sanitizer must be between 50-100ppm. Corrected On-Site.

Food properly labeled; original container — Inspector Note: observed failure to label several squeeze bottles in the main kitchen. CA:(d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Failure to post a valid food service permit. CA: Legal noticed issued 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no previous inspection sheet posted. the inspection that was posted was dated 9/11/24 and graded a 95 and 91 from 2023. what should have been posted was the score with a 84 given on 1/09/25. CA- EHS advised PIC to post this inspection.

In-use utensils: properly stored — Inspector Note: During routine inspection observed knives stored in between wall and prep-top cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored. COS: PIC removed the knives to be cleaned

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: observed several containers wet stacked in the dishwashing area. COS: PIC took the containers down for recleaning and PIC was advised to not stack wet containers and to be sure to have them air dried before stacking. Shall be air-dried or used after adequate draining before contact with food; and

Adequate ventilation and lighting; designated areas used — Inspector Note: During routine inspection observed heavy grease deposits stored on ventilation system. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.

Management knowledge, responsibilities, reporting — Inspector Note: During routine inspection facility failed to provide employee health policy.CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; these document were previously emailed to PIC

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at any of the handwashing sinks in the main kitchen and prep area. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC added soap to the handwashing sink in the prep area

Response procedures for vomiting & diarrheal events — Inspector Note: Observed establishment does not have a response for vomiting and diarrheal events. PIC was emailed response procedures infographic for cleaning up vomiting and diarrheal events with bleach. Responding To Contamination Events. 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.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed the establishment has 2 types of menus one on paper with a consumer advisory notice but lacking asterisk near food items that can be served raw or undercooked and another that is hard cover book with photos of the meals missing a consumer advisory in all. CA: Advised PIC to add an asterisk, disclosure and consumer advisory to all the food items on the menu that can be served raw or undercooked. Asterisks next to the menu items with animal-derived foods food items that can be served raw or undercooked(burger, eggs etc.); 2. A disclosure for ALL RAW OR UNDERCOOKED food items that informs consumers of the significantly increased risk of consuming such foods (A description of the animal-derived foods, such as “eggs coked any style,” and “hamburgers (can be cooked to order)); 3. Asterisk next to a consumer advisory at the footnote of the page ( ex. “ *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness* ” ; OR “ *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions* ”).

Time as a public health control: procedures and records — Inspector Note: Failure to mark noodles that were resting on the table top in a container with the time indicating the 4hr window allowed. CA: PIC was advised The food is to marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no previous inspection sheet posted. the inspection that was posted was dated 9/11/24 and graded a 95 . what should have been posted was the score with a 77 given on 9/30/25. CA- EHS advised PIC to post this inspection.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the establishment operating without a valid permit. CA: advised PIC to contact Fulton County Board of Health to pay for a valid food permit. Legal notice has been issued to the establishment.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: observed several containers wet stacked in the dishwashing area. COS: PIC took the containers down for recleaning and PIC was advised to not stack wet containers and to be sure to have them air dried before stacking. Shall be air-dried or used after adequate draining before contact with food; and

Response procedures for vomiting & diarrheal events — Inspector Note: Observed establishment does not have a response for vomiting and diarrheal events. PIC was emailed response procedures infographic for cleaning up vomiting and diarrheal events with bleach. Responding To Contamination Events. 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the containers in the dishwashing area still had label stickers on them after being washed. CA: PIC was advised that all labels should be removed before washing to ensure that they are thoroughly cleaned. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed the establishment has 2 types of menus one on paper with a consumer advisory notice but lacking asterisk near food items that can be served raw or undercooked and another that is hard cover book with photos of the meals missing a consumer advisory in all. CA: Advised PIC to add an asterisk, disclosure and consumer advisory to all the food items on the menu that can be served raw or undercooked. Asterisks next to the menu items with animal-derived foods food items that can be served raw or undercooked(burger, eggs etc.); 2. A disclosure for ALL RAW OR UNDERCOOKED food items that informs consumers of the significantly increased risk of consuming such foods (A description of the animal-derived foods, such as “eggs coked any style,” and “hamburgers (can be cooked to order)); 3. Asterisk next to a consumer advisory at the footnote of the page ( ex. “ *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness* ” ; OR “ *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions* ”).

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at hand sink in kitchen. Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA- Employee added paper towels

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the scoops for the white bins that house flower, salt, sugar, rice ect. all resting inside the contents of the container. COS: PIC removed all the scoopers from the food containers. All food contact surfaces shall be cleaned to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed failure to cold hold raw chicken, beef at 44 degrees inside a cooler and prep-top in the main kitchen. TCS foods shall be cold held at 41 degrees or below. Advised PIC to discard food.

Proper date marking and disposition — Inspector Note: Observed failure to discard onsite-prepped food items after 7days in storage. Food prepped onsite for storage shall not be stored past 7 days. Advised PIC to discard food. COS: PIC was instructed to discarded the food in question.