ATLANTA, Cobb County

PH'EAST – FAN T'ASIA

925 BATTERY AVE SE STE 1100, SPACE 4 ATLANTA, GA 30339-5805

Food

Latest score

Dec 5, 2025

City

ATLANTA

County

Cobb

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.

Dec 5, 2025

Routine

Score: 805 violations

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6-1A - proper cold holding temperatures

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

9 ptsCorrected: YesRepeat: No

Observed cold hold temperature violations in the reach cooler, under the window; and prep top cooler. CA: Cold hold TCS foods must be maintained at 41F or below. COS:egg drop soup, brown rice, and black bean discarded; raw eggs, chicken, and beef were recently pooled and cooked-temperature 41F @1:50FM FOOD MUST COOL TO 41 PRIOR TO PLACING IT AT THE TOP OF THE PREP TOP UNIT TO SERVE

2-2A - management knowledge, responsibilities, reporting

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

4 ptsCorrected: NoRepeat: No

PIC does not have a verifiable manner that employees are informed of their duties to report. 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; REQUIRED VERIFICATION WITHIN 10 DAYS

4-2A - food stored covered

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

4 ptsCorrected: YesRepeat: Yes

Observed salt, sugar, chicken powder, noodles, corn starch, soy sauce, hot chilli pepper, sweet sauce, brown sugar, soy sauce in squirt bottle on the counter beside the grill uncovered CA: Except when cooling, food must be stored covered. COS: Foods covered

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

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

4 ptsCorrected: YesRepeat: Yes

Observed food bins stored above the hand washing sink with food debris on the outside of several containers while stacked on each other; knife magnetic with food stuck on and clean knives stored. CA: Food contact surfaces shall be cleaned to sight and touch. COS: Magnetic strip sanitized; knives and bins were washed and sanitized.

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 spoon used to scoop rice stored in water at 97F, in the front food service on the counter. CA: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: water discarded and made new at 201F

Sep 11, 2024

Followup

Score: 795 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 BEEF STORED (HORIZONTALLY) IMPROPERLY IN PREP TOP COOLER IN MAIN KITCHEN

C/A: ALL RAW ANIMAL PROTEINS AND RTE FOODS SHALL BE STORED PROPERLY ACCORDING TO MINIMUM REQUIRED COOK TEMPERATURES

COS: RAW BEEF REARRANGED

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 FOOD IN HAND SINK NEAR 3-COMPARTMENT SINK. OBSERVED HAND SINK NEAR PREP TABLE/WINDOW BLOCKED BY 2 LARGE CONTAINERS OF FOOD

C/A: A handwashing facility may not be used for purposes other than handwashing; A handwashing facility shall be easily accessible for employee use at all times

COS: FOOD REMOVED; CONTAINERS REMOVED

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)

4 ptsCorrected: NoRepeat: No

HAND SINK CLOSE TO PREP TABLE/WINDOW ONLY REACHES 86F

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

EHS WILL FOLLOW UP BY SEPT 16

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 CRISPY CHICKEN AND BROCCOLI STORED UNCOVERED AND UNPROTECTED IN BOTTOM OF PREP TOP COOLER IN MAIN KITCHEN. OBSERVED WASHED AND CUT ONIONS, CABBAGE AND CARROTS STORED UNCOVERED AND UNPROTECTED IN WIC. OBSERVED 2 CONTAINERS OF RICE STORED UNCOVERED ON A LOWER SHELF NEAR THE 3-COMPARTMENT SINK IN THE MAIN KITCHEN

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: ALL FOOD COVERED

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

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

4 ptsCorrected: YesRepeat: Yes

OBSERVED MULTIPLE KNIVES STORED AS CLEAN AND READY TO USE STORED STICKY AND SOILED WITH FOOD DEBRIS

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: KNIVES REMOVED TO BE WASHED, RINSED, SANITIZED

Jul 29, 2024

Routine

Score: 7210 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: No

OBSERVED RAW CHICKEN IN DIRECT CONTACT WITH RAW BEEF AND COOKED SHRIMP (UNCOVERED) IN WIC IN MAIN KITCHEN. OBSERVED RAW CHICKEN STORED ABOVE RTE ONIONS IN WIC IN MAIN KITCHEN. OBSERVED CONTAINER OF POOLED EGGS STORED UNCOVERED, DIRECTLY ABOVE A MUSHROOM SAUCE, ALSO UNCOVERED, IN WIC IN MAIN KITCHEN.

C/A: RAW ANIMAL PROTEINS SHALL BE STORED IN A MANNER THAT PREVENTS THE CONTAMINATION OF OTHER ANIMAL PROTEINS AND RTE FOODS; FOOD SHALL BE STORED BASED OFF OF THEIR MINIMUM REQUIRED COOK TEMPERATURES

COS: PIC RE-ARRANGED FOOD

2-2D - adequate handwashing facilities supplied & accessible

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

4 ptsCorrected: YesRepeat: No

OBSERVED NO HAND DRYING PROVISIONS AT HAND SINK IN MAIN KITCHEN

C/A: THERE SHALL ALWAYS BE HAND DRYING PROVISIONS AT ALL HAND SINKS WITHING A FOOD SERVICE FACILITY

COS: PAPER TOWELS PROVIDED

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1-.03(5)(d) - where to wash (pf)

4 ptsCorrected: YesRepeat: No

OBSERVED EMPLOYEE WASHING HANDS IN A SINK PREVIOUSLY LABELED AS "MEAT SINK"

C/A: EMPLOYEES SHALL WASH THEIR HANDS IN DESIGNATED HAND SINKS ONLY

COS: PIC INSTRUCTED EMPLOYEE TO WASH HANDS IN DESIGNATED HAND 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 EVIDENCE OF EMPLOYEES DUMPING FOOD IN HAND SINK IN MAIN KITCHEN (CLOSER TO SERVICE WINDOW)

C/A: A HAND SINK SHALL BE USED FOR WASHING HANDS ONLY

COS: EHS INFROMED PIC OF THEIR RESPONSIBILITY TO ENSURE EMPLOYEES KNOW TO NOT DUMP FOOD IN HAND SINK

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: No

NO PROCEDURES PROVIDED AND NO DISINFECTANT OBSERVED FOR EMPLOYEES TO USE WHEN RESPONDING TO VOMIT/FECAL INCIDENTS WITHIN THE FOOD SERVICE FACILITY

C/A: A FOOD SERVICE FACILITY SHALL HAVE PROCEDURES AND DISINFECTANT TO UTILIZE WHEN RESPONDING TO VOMIT/FECAL INCIDENTS

COS: PIC OBTAINED BLEACH AND EHS PROVIDED PROCEDURES FACILITY CAN FOLLOW

4-2A - food stored covered

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

4 ptsCorrected: YesRepeat: Yes

OBSERVED CONTAINER OF RAW POOLED EGGS, RAW CHICKEN, COOKED SHRIMP, MUSHROOM SAUCE, CRISPY CHICKEN, CUT/WASHED AND READY TO USE ONIONS, BROCCOLI AND BELL PEPPERS STORED UNCOVERED AND UNPROTECTED IN WIC IN MAIN KITCHEN.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: LIDS/COVERING PROVIDED

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 EMPLOYEE WASHING UTENSILS/EQUIPMENT IN VEGETABLE PREP SINK, NOT BEING WASHED, RINSED, SANITIZED

C/A: WHEN MANUALLY WASHING EQUIPMENT/UTENSILS, EMPLOYEES MUST USE 3-COMPARTMENT SINK AND WASH, RINSE, SANITIZE

COS: EQUIPMENT/UTENSILS PLACED IN 3-COMPARTMENT SINK TO BE PROPERLY WASHED, RINSED, SANITIZED

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

Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)

4 ptsCorrected: YesRepeat: No

OBSERVED WORKING CONTAINER STORING A CHEMICAL TAKEN FROM BULK SUPPLY WITH NO COMMON NAME LABEL IN MAIN KITCHEN

C/A: WORKING CONTAINERS STORING CHEMICALS TAKEN FROM BULK SUPPLY SHALL BE LABELED WITH ITS CONTENTS

COS: PIC WROTE "BLEACH" ON BOTTLE

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: YesRepeat: Yes

OBSERVED MULTIPLE WIPING CLOTHS STORED IN SANITIZING SOLUTION (BLEACH) NOT BEING MAINTAINED AT PROPER CONCENTRATION

C/A: WIPING CLOTHS SHALL BE STORED IN A BLEACH SANITIZING SOLUTION MAINTAINED BETWEEN 50PPM-100PPM

COS: SOLUTION RE-MADE

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

OBSERVED THE USE OF CARDBOAD ON SHELFS HOLDING CONTAINERS FOR SUGAR, FLOUR ETC...

C/A: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

May 22, 2023

Followup

Score: 878 violations

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2-2A - management knowledge, responsibilities, reporting

Regulation: 511-6-1.03(1)(c)2,3 - demonstration (pf)

4 ptsCorrected: YesRepeat: No

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS ASSOCIATED WITH 6 REPORTABLE ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: THE SHALL BE ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS ASSOCIATED WITH ILLNESSES TRANSMISSIBLE VIA FOOD

COS: EHS MADE PIC AWARE OF THEIR RESPONSIBILITY TO BE ABLE TO DEMONSTRATE AWARENESS OF REPORTABLE SYMPTOMS ASSOCIATED WITH ILLNESSES TRANSMISSIBLE VIA FOOD

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: YesRepeat: No

PIC NOT AWARE OF RESPONSIBILITY TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH HEPATITIS A, E. COLI OR OTHER STEC INFECTIONS, NOROVIRUS, SHIGELLA SPP., SALMONELLA TYPHI, NON-TYPHOIDAL SALMONELLA

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

Jaundiced, or 2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi

COS: EHS MADE PIC AWARE OF THEIR RESPONSIBILITY TO REPORT TO THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH HEPATITIS A, E. COLI OR OTHER STEC INFECTIONS, NOROVIRUS, SHIGELLA SPP., SALMONELLA TYPHI, NON-TYPHOIDAL SALMONELLA

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 TRAY OF CRAB RAGOON STORED UNCOVERED IN RIF IN MAIN KITCHEN AREA. OBSERVED TWO CONTAINERS OF SAUCES STORED UNCOVERED ON GRILL IN MAIN KITCHEN AREA.

C/A: FOOD SHALL BE STORED COVERED TO PREVENT CONTAMINATION

COS: FOOD COVERED

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

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

3 ptsCorrected: YesRepeat: No

OBSERVED CONTAINERS OF SOY SAUCE STORED ON FLOOR NEAR GRILL IN MAIN KITCHEN AREA.

C/A: FOOD SHALL BE STORED AT LEAST 6 INCHES OFF THE FLOOR, AWAY FROM CONTAMINATION

COS: FOOD REMOVED

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: YesRepeat: No

OBSERVED WET WIPING CLOTH STORED ON COUNTER-TOP IN FRONT FOOD SERVICE AREA

C/A: WET WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION MAINTAINED AT PROPER CONCENTRATION REQUIRED BY MANUFACTURER

COS: WIPING CLOTH PLACED IN SANITIZER

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 BOWL WITH NO HANDLE STORED IN CONTAINER OF RAW TERIYAKI CHICKEN IN BOTTOM OF PREP TOP COOLER IN MAIN KITCHEN AREA. OBSERVED 2 SPATULAS STORED BETWEEN PREP TABLE AND WALL IN MAIN KITCHEN AREA. OBSERVED UTENSILS STORED IN BETWEEN USE IN STILL WATER MAINTAINED AT 86F IN CROCK POT IN FRONT FOOD SERVICE AREA

C/A: IN-BETWEEN USE, UTENSILS MUST ALWAYS BE STORED WITH HANDLES ABOVE FOOD PRODUCT; IN-BETWEEN USES, UTENSILS SHALL BE STORED ON CLEAN PORTION OF PREPARATION TABLE/EQUIPMENT; IN-BETWEEN USE, UTENSILS SHALL BE STORED IN STILL WATER MAINTAINED AT A TEMPERATURE OF 135F OR ABOVE

COS: BOWL AND SPATULAS REMOVED AND PLACED IN WAREWASHING AREA; WATER DISPOSED OF

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)

1 ptsCorrected: NoRepeat: No

OBSERVED PANS, BOWLS, AND PLASTIC CONTAINERS STORED ON PREP TABLE IN MAIN KITCHEN AREA AND IN WAREWASHING AREA NOT IN A POSITION THAT ALLOWS THEM TO AIR DRY

C/A: EQUIPMENT SHALL BE STORED IN A POSITION THAT ALLOWS FOR AIR DRYING

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 PERSONAL FOOD STORED AMONGST FOOD FOR RESTAURANT SERVICE IN COOLER #2 IN MAIN KITCHEN AREA

C/A: THERE SHALL BE A DESIGNATED AREA FOR EMPLOYEE PERSONAL FOOD/BELONGINGS STORED SEPARATELY FROM FOOD/PRODUCTS INTENDED FOR THE FACILITY IN A MANNER THAT PREVENTS CONTAMINATION OF FOOD

COS: EMPLOYEE FOOD MOVED TO LOWER SHELF AND LABELED AS "EMPLOYEES ONLY"