ASIAN FUSION receives B in Gwinnett County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   Observed an employee handle money at the from registered then return to the kitchen and begin working with food without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent…

   Inspector’s full note +

   Code .03(5)(c)

   Observed an employee handle money at the from registered then return to the kitchen and begin working with food without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee stopped working and washed hands.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Date marking and disposition

   Item 6-2 ↗

   Observed shrimp in manufacturer packaging that was open in an upright freezer that contained no date marking. 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 by which the food shall be consumed, 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 shall be counted as Day 1. Date marking by the food service establishment may not exceed…

   Inspector’s full note +

   Code .04(6)(g)

   Observed shrimp in manufacturer packaging that was open in an upright freezer that contained no date marking. 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 by which the food shall be consumed, 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 shall be counted as Day 1. Date marking 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) Corrective Actions: The date that the package of a refrigerated food is opened must be marked on the packaging.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
3. 03

   Date marking and disposition

   Item 6-2 ↗

   Observed multiple bags of prepared foods in two chest freezers that were not date marked with the preparation and freeze dates. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Mark the foods with the date of preparation and the date of freezing.

   Inspector’s full note +

   Code .04(6)(g)

   Observed multiple bags of prepared foods in two chest freezers that were not date marked with the preparation and freeze dates. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Mark the foods with the date of preparation and the date of freezing.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
4. 04

   Food labeling and containers

   Item 10D ↗

   ************THIRD CONSECUTIVE VIOLATION OF CODE PROVISION************Observed multiple containers of spices, sauces and oils in the kitchen that were not labeled with the common named of the food contained within. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Bottles labeled.

   Inspector’s full note +

   Code .04(4)(d)

   ************THIRD CONSECUTIVE VIOLATION OF CODE PROVISION************Observed multiple containers of spices, sauces and oils in the kitchen that were not labeled with the common named of the food contained within. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Bottles labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
5. 05

   Utensil storage

   Item 14A ↗

   ************SECOND CONSECUTIVE VIOLATION OF CODE PROVISION************ Observed scooping bowls/containers without handles in multiple food containers. Observed knives that were stored in the space between a prep table and a prep cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the…

   Inspector’s full note +

   Code .04(4)(k)

   ************SECOND CONSECUTIVE VIOLATION OF CODE PROVISION************ Observed scooping bowls/containers without handles in multiple food containers. Observed knives that were stored in the space between a prep table and a prep cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Handle-less scoops removed from food. Knives moved to warewashing for cleaning and proper storage.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
6. 06

   Single-use article storage and use

   Item 14C ↗

   Observed soy-sauce buckets that were being re-used for food storage. Single-service and single-use articles may not be reused. (C) Corrective Actions: Foods should be stored in containers that are intended for reuse and food storage.

   Inspector’s full note +

   Code .05(6)(r)

   Observed soy-sauce buckets that were being re-used for food storage. Single-service and single-use articles may not be reused. (C) Corrective Actions: Foods should be stored in containers that are intended for reuse and food storage.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.

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