NEW LUCKY CHINA receives B in Cobb County health inspection

1. 01

   Food protection

   Item 4-2A ↗

   Observed containers of seasonings and sauces stored uncovered on cart by the grill in the main kitchen. Observed eggrolls stored uncovered in the freezer chest and walk in freezer in the main kitchen.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed containers of seasonings and sauces stored uncovered on cart by the grill in the main kitchen. Observed eggrolls stored uncovered in the freezer chest and walk in freezer in the main kitchen. Observed cut onions stored uncovered in the walk in cooler in main kitchen. C/A: Foods shall be stored covered to protect from overhead contamination. COS: Foods were covered. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗
   Corrected on siteNew violation
2. 02

   Cold holding

   Item 6-1A ↗

   Observed several TCS items cold holding above 41 F in the main kitchen(see asterisked* items for location and temperature) C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Eggrolls moved to freezer to reach 41 F, all other foods discarded.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed several TCS items cold holding above 41 F in the main kitchen(see asterisked* items for location and temperature) C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Eggrolls moved to freezer to reach 41 F, all other foods discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
3. 03

   Hot holding temperatures

   Item 6-1B ↗

   Observed eggrolls hot holding in the fry basket in main kitchen at 120 F. C/A: TCS foods that are hot holding shall be maintained at 135 F or above.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed eggrolls hot holding in the fry basket in main kitchen at 120 F. C/A: TCS foods that are hot holding shall be maintained at 135 F or above. COS: Eggrolls reheated to 202 F as they had been cooked 30 min prior. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
4. 04

   Cooling time and temperature

   Item 6-1C ↗

   Observed pork dumplings not cooling at a rate in which they would reach 41 F within 6 hours. C/A: TCS foods that are cooling shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed pork dumplings not cooling at a rate in which they would reach 41 F within 6 hours. C/A: TCS foods that are cooling shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Dumpling moved to freezer to increase rate of cooling. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
5. 05

   Time as a public health control

   Item 6-1D ↗

   Observed ginger/garlic broth and soy/garlic broth next to stove in the main kitchen being held on time control with no discard time on the product or written procedures. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request, and, The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point…

   Inspector’s full note +

   Code 511-6-1.04(6)(i)

   Observed ginger/garlic broth and soy/garlic broth next to stove in the main kitchen being held on time control with no discard time on the product or written procedures. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request, and, The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Items labeled with discard time. EHS will provide guidance on TPHC procedures. Corrected On-Site. New Violation.

   Official report · Item 6-1D ↗
   Corrected on siteNew violation
6. 06

   Ventilation and lighting

   Item 17D ↗

   Observed employees food and drinks stored next to and in contact with ingredients for customer food in the RIC in the rear of main kitchen. Observed employee beverage stored in can of soy sauce on the dry storage rack in main kitchen.

   Inspector’s full note +

   Code 511-6-1.07(4)(b)

   Observed employees food and drinks stored next to and in contact with ingredients for customer food in the RIC in the rear of main kitchen. Observed employee beverage stored in can of soy sauce on the dry storage rack in main kitchen. C/A: Employee personal items shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Items moved/separated from food for customers. Corrected On-Site. New Violation.

   Official report · Item 17D ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.