Red Orchid Thai Cuisine

Observed several items in the walk in cooler and reach in cooler without proper labeling/date marking. All prepared TCS foods must be labeled with a preparation or discard date and disposal date within 7 days.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

Observed a bottle of sunscreen stored on top of the reach in freezer. PIC corrected on site by removing the sunscreen and relocating to an area designated personal belongings.

511-6-1.07(6)(o) - Medicines, Restriction & Storage (P, Pf) (o) Medicines, Restriction and Storage.

1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. Pf

2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. P

Observed a slow leak coming from beneath the three compartment sink. There was a bucket being used to catch the leak. The cold water knob was also observed leaking. PIC will have the leaks repaired and email a copy of the completed work order to robert.lewis1@dph.ga.gov by 4/28/26,

Observe the food permit not posted in a conspicuous location. The food permit was behind the desk not being display. Also observed the handsinks were missing an employee must wash hands before returning to work signs. PIC will have the handwashing signs installed by 5/1/26.

Also observed the inspection report is posted in the vestibule facing the interior of the restaurant. Customers view is limited to exiting the restaurant. PIC advised to relocate the inspection report and food permit to a conspicuous location facing the door in the vestibule area.

511-6-1.02(1)(f)(1) - Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed utensils for the rice nesting in water at 79 F. Advised PIC to discard the water and make sure utensils are stored in water at 135F or above (COS).

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 the top of the shelf in the clean dish storage area must be cleaned due to an accumulation. Accumulation is causing build up on clean dishes. PIC will clean shelves by 4/28/2026

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed the shelf above the three compartment sink dust accumulation. The area must be cleaned to prevent contamination of dishes.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the dumpster that is sharded with the strip mall missing both dumpster lids. PIC advised she will contact the landlord to have both dumpster lids replaced. The dumpster will be replaced by 5/1/2026.

511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed carpet in the area where a reach in cooler/freezer, beer/wine, single service items, and sauces are stored. The carpet must be removed. The floor in this area must be smooth, easily cleanable, and nonabsorbent.

Observed the interior surface of the ice machine with a black mold like accumulation. The ice machine will need to be shut off then completely cleaned.

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 utensils for the rice nesting in water at 68F. Advised PIC to discard the water and make sure utensils are stored in water at 135F or above (COS).

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 clean plates and bowls stored unprotected and not inverted on the hot line and also underneath a shelf. The top of the shelf must be cleaned due to an accumulation.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed single service trays stored not inverted to protect from from contamination (kitchen and beer cooler area). Also two boxes of forks, not individually wrapped, stored in a box not protected in the kitchen.

Observed raw exposed wood being used as a "shelf lining" in the dishwasher room. The shelf must be smooth, easily cleanable, and nonabsorbent and must be sealed with a heavy-duty nonabsorbent paint.

Observed the top of the dishwasher with an accumulation of debris. The top surface (exterior) must be cleaned.

Observed carpet in the area where a reach in cooler/freezer, beer/wine, single service items, and sauces are stored. The carpet must be removed. The floor in this area must be smooth, easily cleanable, and nonabsorbent.

Observed a thick black substance on the interior roof and sides of the dishwasher. Please clean the interior surface of the dishwasher so that it will not cause contamination to the clean dishes.

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.

Observed the sanitizer spray bottle at 100 PPM quaternary ammonium solution. Explained to the PIC to make sure to follow the direction on how to properly mix the solution.

Observed a pipe in the walk in cooler leaking water. The water is being caught in a metal pan. Please have the leak repaired. Email a copy of the work order to sabrina.young@dph.ga.gov by 4/9/25. Please remove all food items from underneath the leak.

Observed clean plates and bowls stored unprotected and not inverted.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed single service trays stored not inverted to protect from from contamination. Also two boxes of forks, not individually wrapped, stored in a box not protected.

Observed raw exposed wood being used as a "shelf lining" in the dishwasher room. The shelf must be smooth, easily cleanable, and nonabsorbent.

Observed the bottom of the prep shelf lined with a cardboard box. The material is not cleanable or nonabsorbent.

Observed the blowers (vents) in the walk in cooler in need of cleaning due to dust debris.

Observed carpet in the area where a reach in cooler/freezer, beer/wine, single service items, and sauces are stored. The carpet must be removed. The floor in this area must be smooth, easily cleanable, and nonabsorbent.

Observed fiber probiotics (personal) stored with clean coffee mugs. Make sure to keep all employees items in a designated area.

Observed uncovered food (noodles) stored on the prep table and the reach in cooler (spring rolls).

Observed a thick black mold-like substance on the interior roof of the ice machine. The ice machine must be drained and cleaned immediately. Please use bags of ice until it is cleaned.

Observed raw exposed wood being used as a "shelf lining" in the dishwasher room. The shelf must be smooth, easily cleanable, and nonabsorbent.

Observed the bottom of the prep shelf lined with a cardboard box. This material is not cleanable or nonabsorbent.

Observed damaged (water damage) ceiling tile on the front-end where the reach in beer cooler is stored. Also, in the dining room. All damaged ceiling tile must be replaced. The ceiling tile in the beer storage room must be smooth, easily cleanable, and nonabsorbent (Vinyl Gypsum Board).

Also, observed the bottom of the wall by the back door not in good repair. Please reseal and paint the wall to prevent insects and rodents from entering.

Observed 3 employees cup (Stanley style cups) stored by cleaned plates. All employees items should be stored in a designated area.

Observed the light shield missing on the light by the back door.

Observed the ice machine in the kitchen with a thick brown and black mold-like debris.

Observed glass cleaner and rubbing alcohol stored with drinks.

Observed damaged ceiling tile on the front-end in the room where the reach in beer cooler is.

Observed the light shield missing on the lights by the back door. Also observed that mostly all the lights shields throughout the kitchen needs cleaning.

Observed a drink opened by the ice scoop. All employees items should be in a designated area (Repeat).

Observed the ice scoop stored on top of the ice machine with no cover.

Observed raw exposed wood being used as a "shelf lining" in the dishwasher room.

Observed the prep shelf lined with a cardboard box. All materials should be smooth, easily cleanable, and nonabsorbent.

Observed the food storage shelves with a thick rust debris in the walk in cooler. The shelves must be cleaned and sealed and/or replaced.

Observed the vents (blowers) and the ceilings in the walk in cooler with a thick dust debris. Also, observed the floors in the walk in cooler and freezer in need of cleaning due to an accumulation of food debris.

Observed the microwave oven with old food debris.

Observed several pieces of equipment throughout the kitchen with a thick accumulation of old food debris an black mold-like substances (fryers, interior of prep top and bottom (black mold), exterior of the dishwasher, and splash guards behind the meat and vegetable sink).

Observed the floor in the dry storage room in need of cleaning.

Observed several items in the walk in cooler without proper labeling. Please add labels of initial prep disposition. (Repeat)

Observed several food product that did not have common label (I.e. salt, food containers, and bulk sauces).

Observed MSG on the floor of the kitchen area. Please keep all food product 6 inches above the floor. (COS)

Observed cold water on meat sink that was not working. Please fix the faucet on the sink.

Observed spider webs in the ceilings. Please clean this area to prevent contamination.

Observed light shield missing by the backdoor. Please replace shield.

Observed several employee drinking cups by prep top area. Please keep employee cups in a designated area. (COS)