Kitchen 121 receives B in Gwinnett County health inspection

1. 01

   Time as a public health control

   Item 6-1D ↗

   Observed 4 containers of rice marked with the previous day's date (10/15) and start and end times (4:30 8:30 pm). Per the person-in-charge, they should have been discarded the prior day. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be…

   Inspector’s full note +

   Code .04(6)(i)

   Observed 4 containers of rice marked with the previous day's date (10/15) and start and end times (4:30 8:30 pm). Per the person-in-charge, they should have been discarded the prior day. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Rice discarded.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
2. 02

   Time as a public health control

   Item 6-1D ↗

   Observed shrimp tempura at 91F that was intended for Time as a Public Health Control (TPHC), but was not marked for TPHC. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to…

   Inspector’s full note +

   Code .04(6)(i)

   Observed shrimp tempura at 91F that was intended for Time as a Public Health Control (TPHC), but was not marked for TPHC. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Facility was allowed to mark the shrimp for time control based on the original cook time.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed scooping utensils stored in standing water (72F in one container) in two different containers. 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed scooping utensils stored in standing water (72F in one container) in two different containers. 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: Utensils removed from water and containers of water removed from prep areas.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
4. 04

   Warewashing facilities and test strips

   Item 15B ↗

   Observed that the facility does not have an irreversible registering temperature measuring indicator or device for their high temperature dishwasher. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf) Corrective Actions: Correct by 10/23/26.

   Inspector’s full note +

   Code .05(3)(h),(i)

   Observed that the facility does not have an irreversible registering temperature measuring indicator or device for their high temperature dishwasher. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf) Corrective Actions: Correct by 10/23/26.

   Official report · Item 15B ↗
   No correction or repeat marker recorded.
5. 05

   Pest control

   Item 18 ↗

   Observed that a rear door near warewashing contains an opening along the bottom side that allows in light from the outside. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. (C) Corrective Actions: Correct by 10/23/26.

   Inspector’s full note +

   Code .07(2)(n)

   Observed that a rear door near warewashing contains an opening along the bottom side that allows in light from the outside. Perimeter walls and roofs of a food service establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. (C) Corrective Actions: Correct by 10/23/26.

   Official report · Item 18 ↗
   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.