Lake City, Clayton County

PHO NGON SO 1

5372 JONESBORO RD MORROW, GA 30260

Food

Latest score

Feb 25, 2026

City

Lake City

County

Clayton

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Feb 25, 2026

Routine

Score: 873 violations

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6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Observed chicken soup stored on shelf at grill prep measuring a temperature of 95 degrees F. COS: Chicken broth was heated up to 172 and hot held on stove top. Also observed cooked noodles stored on counter top near grill prep at 64 degrees. COS: PIC placed noodles in walk in cooler and temps fell. CA: Hot hold TCS food items at 135 degrees F or above.

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Observed raw fish thawing in sink in main kitchen without cold running water. COS: PIC turned on cold running water. CA: Use proper thawing methods.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: NoRepeat: No

Observed employee jacket stored on top of container of sauces at front service area. Also observed employee water bottles stored on shelf next to single use spoons on shelf at front service area. Advised to move to designated area. CA: Properly store employee personal items in designated areas away from facility items to prevent cross contamination.

Sep 4, 2025

Routine

Score: 924 violations

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4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: No

Observed food items (soup and cooked chicken) stored uncovered in walk in cooler. COS: PIC covered food items. CA: Keep food items covered as to prevent cross contamination.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Observed dish machine measuring 0 ppm chlorine. Advised to use 3 compartment sink until repaired. Advised to call to have unit serviced and take out of use until proper sanitizer levels achieved. CA: Dish machine shall have proper chemical sanitizer level.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: YesRepeat: No

Observed container of soup stored on floor in walk in cooler. COS: PIC moved to shelf. CA: Food shall be stored minimum 6-inches off floor.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: No

Observed in use utensils in main kitchen with handles directly down in food (rice.) COS: PIC moved with handle facing up. CA: Properly store in use utensils.

Feb 19, 2025

Routine

Score: 816 violations

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2-1B - hands clean and properly washed

Regulation: 511-6-1.03(5)(c) - when to wash (p)

9 ptsCorrected: YesRepeat: No

Observed employee touch face with gloves and then plate bowl of rice. COS: PIC discarded rice, washed hands, and put on new gloves. CA: employees shall wash hands and put on new gloves after touching face or body.

2-1B - hands clean and properly washed

Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)

9 ptsCorrected: YesRepeat: No

Observed employee wash hands for less than 20 seconds. COS: Employee rewashed hands for 20 seconds. CA: Use proper hand wash procedures to wash hands.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: NoRepeat: No

Observed no paper towels at front service hand wash sink. Advised to place paper towels. CA: Paper towels shall be supplied at hand wash sink.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Observed hand wash sink blocked. by pitcher upon arrival. COS: Pitcher was removed. CA: handwashing sink shall be maintained so that it is accessible at all times for employee use

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: NoRepeat: No

Observed inside of ice machine with heavy build up and in need of cleaning. CA: Advised PIC to clean ice machine and advised food contact surfaces shall be kept clean.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: YesRepeat: Yes

Observed employee phone being stored with facility dishes. COS: PIC moved to designated area. CA: Use designated areas for employee personal belongings as to prevent cross contamination.

Aug 8, 2024

Routine

Score: 876 violations

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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Observed inside of ice machine with heavy build up and in need of cleaning. CA: Advised PIC to clean ice machine and advised food contact surfaces shall be kept clean.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Observed sanitizer at dish machine measuring less than 50 ppm chlorine. CA: Use 3-compartment sink until dish machine is fixed to wash rinse and sanitize. CA: Sanitizer shall be at proper concentration.

9-2 - compliance with variance, specialized process and haccp plan

Regulation: 511-6-1.04(6)(j) - variance requirement (pf)

4 ptsCorrected: NoRepeat: No

Facility reports that they make kimchi in house and ferment. Advised fermentation requires a variance and until one is obtained from health authority. Kimchi must be bought commercially made. If variance for making kimchi is not obtained, continue to purchase commercially packaged. CA: Specialized processes require an approved variance, in this case, fermentation.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed several flies in main kitchen. Advised PIC to work in conjunction with pest control to eliminate pests. CA: Pests shall be controlled in food service facilities.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed in use utensils in main kitchen with handles directly down in food (rice.) CA: Do not use bowls as scoops. Use only scoops with handles and keep handles facing upward out of food items.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: YesRepeat: No

Observed employee phone being stored of food prep surface. COS: PIC moved to designated area. CA: Use designated areas for employee personal belongings as to prevent cross contamination.

Dec 28, 2023

Followup

Score: 865 violations

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2-2A - management knowledge, responsibilities, reporting

Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)

4 ptsCorrected: NoRepeat: Yes

PIC could not provide documentation for employees to report any food borne illnesses or symptoms. Advised PIC to obtain an employee health policy and have employee's sign. The red book was emailed to PIC on 11/29/23.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Upon arrival the hand sink was blocked. Advised PIC hand sinks shall be accessible at all times. COS: PIC unblocked the hand sink.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)

4 ptsCorrected: NoRepeat: No

Observed several cooked items stored in walk in cooler and reach in cooler without the proper date marking. Advised PIC to date mark any cooked food items that are kept over 24 hours. Advised to discard products.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)

3 ptsCorrected: YesRepeat: No

Observed ice machine lid open upon arrival. Advised PIC food shall be protected from contamination at all times. COS: PIC closed the lid on the ice machine.

13A - posted: permit/inspection/choking poster/handwashing

Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)

1 ptsCorrected: NoRepeat: No

Observed the most recent inspection report not posted. Advised PIC to display the most recent inspection report at all times.

Nov 29, 2023

Routine

Score: 704 violations

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4-1A - food separated and protected

Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)

9 ptsCorrected: YesRepeat: Yes

Observed raw shell eggs stored with cooked pork & raw observed raw pork and raw chicken stored together. Advised PIC to store raw animal foods separately and according to their final cook temperature. COS: PIC relocated the foods separately.

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: Yes

Observed TCS food items in prep top coolers near grill prep measuring above 41F (pork, tomatoes, fish and rice noodles). Advised PIC all TCS foods shall cold up at 41 degrees F or below. COS: PIC discarded the items.

2-2A - management knowledge, responsibilities, reporting

Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)

4 ptsCorrected: NoRepeat: No

PIC could not provide documentation for employees to report any food borne illnesses or symptoms. Advised PIC to obtain an employee health policy and have employee's sign.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)

4 ptsCorrected: YesRepeat: No

Observed two large buckets in the main kitchen with bleach measuring 300ppm CL. Advised PIC when using bleach as a disinfectant the measurement shall read between 50-100 ppm CL. COS: Bleach re-made to 100 ppm CL.