CHINA HALL receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Person in charge

   Item 1-2A ↗

   Upon inspection, observed no person in charge (PIC).// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 20 minutes later.//

   Inspector’s full note +

   Code .03(2)

   Upon inspection, observed no person in charge (PIC).// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived 20 minutes later.//

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-1B ↗

   Observed the person in charge (PIC) wash their hands without soap at the hand sink then proceed to handle clean containers. 2. Observed a food employee touch raw marinated chicken in a plastic container in the walk in cooler then proceed to touch the saran wrap for a container of shredded cabbage in the walk in cooler without washing their hands in between./// 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…

   Inspector’s full note +

   Code .03(5)(c)1.

   Observed the person in charge (PIC) wash their hands without soap at the hand sink then proceed to handle clean containers. 2. Observed a food employee touch raw marinated chicken in a plastic container in the walk in cooler then proceed to touch the saran wrap for a container of shredded cabbage in the walk in cooler without washing their hands in between./// 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: 1. The person rewashed their hands with soap and then rewashed the containers stacked as clean. 2. The cabbage was discarded.//

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
4. 04

   Employee health reporting

   Item 2-2A ↗

   Observed the person in charge (PIC) not able to report and name all 6 foodborne illnesses to the health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The PIC was educated on all 6 foodborne illnesses.//

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Observed the person in charge (PIC) not able to report and name all 6 foodborne illnesses to the health department.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The PIC was educated on all 6 foodborne illnesses.//

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
5. 05

   Handwashing

   Item 2-2D ↗

   Observed no paper towels at the only hand sink inside the kitchen.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were provided.//

   Inspector’s full note +

   Code .07(3)(b)

   Observed no paper towels at the only hand sink inside the kitchen.// Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were provided.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
6. 06

   Handwashing

   Item 2-2D ↗

   Observed multiple items (garbage bin, empty soy sauce bucket) blocking the only hand sink in the kitchen.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The items were moved.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed multiple items (garbage bin, empty soy sauce bucket) blocking the only hand sink in the kitchen.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The items were moved.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
7. 07

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed unwashed produce (Zucchini) over ready to eat foods (cooked chicken) in the walk in cooler, and unwashed lemons and limes over ready to eat sauces in the clear standing cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed unwashed produce (Zucchini) over ready to eat foods (cooked chicken) in the walk in cooler, and unwashed lemons and limes over ready to eat sauces in the clear standing cooler. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged to their appropriate storage.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
8. 08

   Food protection

   Item 4-2A ↗

   Observed in several cold holding coolers, foods not covered (4 containers of raw chicken in the walk in cooler, 2 containers of cooked chicken and one container of cut onions).// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The food items were covered.//

   Inspector’s full note +

   Code .04(4)(c)1(iv)

   Observed in several cold holding coolers, foods not covered (4 containers of raw chicken in the walk in cooler, 2 containers of cooked chicken and one container of cut onions).// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The food items were covered.//

   Official report · Item 4-2A ↗
   No correction or repeat marker recorded.
9. 09

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed food residue on multiple dishes stacked as clean.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were taken to the warewashing area.//

   Inspector’s full note +

   Code .05(7)(a)1

   Observed food residue on multiple dishes stacked as clean.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Dishes were taken to the warewashing area.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
10. 10

    Date marking and disposition

    Item 6-2 ↗

    Observed multiple containers of cooked chicken prepared yesterday 10/15/2026 and 10/16/2026 not bearing a date.// 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)

    Inspector’s full note +

    Code .04(6)(g)

    Observed multiple containers of cooked chicken prepared yesterday 10/15/2026 and 10/16/2026 not bearing a date.// 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)

    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.
11. 11

    Food storage and contamination

    Item 12A ↗

    Observed in the walk in cooler, two containers of raw chicken stored on the floor.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The containers were placed to be at least 6 inches above the floor.//

    Inspector’s full note +

    Code .04(4)(q)

    Observed in the walk in cooler, two containers of raw chicken stored on the floor.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The containers were placed to be at least 6 inches above the floor.//

    Official report · Item 12A ↗
    No correction or repeat marker recorded.
12. 12

    Wiping cloth use and storage

    Item 12C ↗

    Observed multiple wiping cloths in the facility not stored in the sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wiping cloths were placed in the sanitizer buckets.//

    Inspector’s full note +

    Code .04(4)(m)

    Observed multiple wiping cloths in the facility not stored in the sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wiping cloths were placed in the sanitizer buckets.//

    Official report · Item 12C ↗
    No correction or repeat marker recorded.
13. 13

    Required permits and notices

    Item 13A ↗

    Observed the inspection report not placed in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was posted.//

    Inspector’s full note +

    Code .02(1)(d)

    Observed the inspection report not placed in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was posted.//

    Official report · Item 13A ↗
    No correction or repeat marker recorded.
14. 14

    Utensil, equipment and linen storage

    Item 14B ↗

    1,2,4Observed several metal pans stored as clean stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The metal pans were taken to be washed, rinsed and sanitized.//

    Inspector’s full note +

    Code .05(10)(e)

    1,2,4Observed several metal pans stored as clean stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The metal pans were taken to be washed, rinsed and sanitized.//

    Official report · Item 14B ↗
    No correction or repeat marker recorded.
15. 15

    Equipment cleanliness

    Item 15C ↗

    Observed throughout the facility debris on the ventilation hoods and prep surfaces.// Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

    Inspector’s full note +

    Code .05(7)(d)

    Observed throughout the facility debris on the ventilation hoods and prep surfaces.// Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

    Official report · Item 15C ↗
    No correction or repeat marker recorded.
16. 16

    Facility maintenance and cleanliness

    Item 17C ↗

    Observed throughout the facility debris on the walls and ceilings.// Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

    Inspector’s full note +

    Code .07(2)(a)

    Observed throughout the facility debris on the walls and ceilings.// Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

    Official report · Item 17C ↗
    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.