China Wok

Observed an employee using bare hands to remove a dead bug from the hand sink. Employee left hand sink and returned then splashed water on hands. Employee did not use soap or the proper handwashing method to properly wash hands. Advised employee to rewash hands the proper way (COS).

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed employee cups stored on the prep table while cutting raw chicken (thermos and a clear single-use cup with a lid). Only a single use cup with a lid and straw can be used and stored in a designated area away from the kitchen.

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. 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.

Observed debris in the salt and sugar containers near the wok station. Advised PIC to discard (COS).

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed (1) dead roach in the handwashing sink in the kitchen. Spoke with the pest control agency, and he advised that he will email a copy of the pest control report. Pest control will need to treat again within the next 2 weeks. Email a copy of the report to sabrina.young@dph.ga.gov and robert.lewis1@dph.ga.gov

511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Observed the back door not fitting properly and there is a visible gap. The back door must be fitted and adjusted by 5/14/26 to prevent pest entry.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and

(iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use.

4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by:

(i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens;

(ii) Properly designed and installed air curtains to control flying insects; or

(iii) Other effective means.

5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Observed a build up of trash around the dumpsters located on the back of the building. The area must be cleaned.

511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

(s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of:

1. Portable receptacles that are constructed and maintained according to law; or

2. A transport vehicle that is constructed, maintained, and operated according to law.

Observed a cellphone laying on the deep freezer in the kitchen. PIC removed the phone (COS).

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed several food items stored improperly horizontally in the walk in cooler. Raw chicken wings stored by raw beef, raw shelled eggs stored by raw boneless chicken, and raw chicken stored by hot and spicy sauces.

Advised PIC to make sure that all food items are stored according to the cooking temperatures. PIC started the process of organizing food items (COS) (Repeat).

Observed dirty utensils stored with clean utensils on the clean knife rack in the kitchen. Utensils were removed to start the cleaning process (COS).

Observed the roaster that was used yesterday (10/22) with a thick accumulation of old food build up on the interior surface.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed metal pots stored in the bulk container of white rice and a plastic bowl in a bulk container of cornstarch. Metal pans and plastic bowls cannot be used to scoop food items. Make sure to get scoops for food and leave the handles upwards.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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).

Observed a glove that was used to pick up food from the prep table laying on the food item. The glove was discarded (COS).Advised the PIC that storing used single-use gloves in a food product is a serious food safety hazard. Disposable gloves are designed for one-time use only and should be discarded immediately after use to prevent cross-contamination. Reusing gloves increases the risk of spreading bacteria and other contaminants, potentially leading to foodborne illnesses. The flour and glove was discarded (COS).

Observed several food items stored improperly vertically and horizontally in the walk in cooler. Raw chicken stored on top of raw pork ribs, raw pork stored by raw chicken on the stick, raw chicken on the stick stored by raw shrimp, and raw pork stored by raw chicken wings. In the reach in cooler observed dumpling sauce stored by raw chicken and raw chicken on the stick stored by egg rolls.

Advised PIC to make sure that all food items are stored according to the cooking temperatures. PIC started the process of organizing food items (COS).

Observed one opened metal can of (bull head) sauce in the reach in cooler. Observed two opened metal cans of sauce in the walk in cooler. Once metal cans are opened they must be poured into another container. The opened cans cannot be stored in the coolers. The cans can start to rust once opened (COS).

Observed the a metal pot stored in the bulk container of white rice. Observed several handles stored in seasonings and utensils stored on top of bulk containers of food items. Utensils should be protected from contamination. Metal pans cannot be used to scoop food items. Make sure to get scoops for food and leave the handles upwards.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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).

Observed a glove that was used to batter food items stored in used flour. Advised the PIC that storing used single-use gloves in a food product is a serious food safety hazard. Disposable gloves are designed for one-time use only and should be discarded immediately after use to prevent cross-contamination. Reusing gloves increases the risk of spreading bacteria and other contaminants, potentially leading to foodborne illnesses. The flour and glove was discarded (COS).

Observed 3 boxes of broccoli stored by prepped raw chicken in the walk in cooler. Observed raw shelled eggs stored above cooked chicken, peas, and carrots in the reach in cooler on the hot line. Advised PIC to store food items according to cooking temperatures so cross contamination will not occur.

Observed a pan of sweet & sour chicken on a shelf and several pans of General Tso's chicken on the deep freezer cooling without overhead protection. Instructed PIC to loosely cover the food items while cooling.

Observed chicken breast in the reach in freezer not covered.

Observed several pounds of pork being prepped in the 3rd compartment sink of the 3-compartment sink. Instructed PIC to only prep meat in the required meat sink. The 3-compartment sink should only be used to wash, rinse, and sanitize dishes. Instructed PIC to properly wash, rinse, and sanitize the entire ware washing sink.

Observed an employee without a hair restraint. Advised PIC that all employees should wear a hair restraint when prepping and handling food (COS).

Observed the back door not closing properly (must be self-closing). Also observed the back screen door not closing properly and dragging on the floor. The doors must be repaired and sealed properly.

Observed the handle stored in the bulk container of rice. Also observed thin plastic bowls stored in the the flour and the sugar. Please removed the plastic bowls and store scoops in the containers to avoid contamination.

Observed an condensation drip in the walk in cooler ceiling coming from the sprinkler system. Please check the roof of the walk in cooler for any leaks. Make sure all equipment stays in good repair.

Observed garlic and oil stored in the bottom of the prep unit with mold on it. PIC discarded the food product (COS).

Observed the back door not closing properly (must be self-closing).

Observed the handle stored in the cornstarch. Handles should be up. Also, observed the Wok must be properly cleaned and sanitized then oiled prior to use.

Observed cardboard boxes being used as a shelf lining for single-use trays.

Observed old food debris in the interior of the reach in freezer. Also observed debris on the exterior of reach in cooler and freezer.

Observed cob webs in the dry storage area.