SEO RA BEOL receives B in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Certified food safety manager (CFSM) arrived during inspection.

   Inspector’s full note +

   Code .03(2)

   No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Certified food safety manager (CFSM) arrived during inspection.

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

   Hot holding temperatures

   Item 6-1B ↗

   Observed several individual containers of cooked rice hot holding less than 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed several individual containers of cooked rice hot holding less than 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods discarded.

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

   Time as a public health control

   Item 6-1D ↗

   Observed several time/temperature control for safety (TCS) foods stored on a 4 hour time control and marked with times that exceeded 4 hours. Per CFSM, foods had been on time control for less than 4 hours. CFSM could not locate facility's time control procedures. 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…

   Inspector’s full note +

   Code .04(6)(i)

   Observed several time/temperature control for safety (TCS) foods stored on a 4 hour time control and marked with times that exceeded 4 hours. Per CFSM, foods had been on time control for less than 4 hours. CFSM could not locate facility's time control procedures. 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: Foods were marked with the correct start and discard times. Time control procedures were reviewed and provided.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
4. 04

   Plumbing and drainage

   Item 16B ↗

   Sewage or waste water is backing up into the kitchen from the drain under the 2 compartment sink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Inspector’s full note +

   Code .06(2)(r)

   Sewage or waste water is backing up into the kitchen from the drain under the 2 compartment sink. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

   Official report · Item 16B ↗
   No correction or repeat marker recorded.
5. 05

   Facility maintenance and cleanliness

   Item 17C ↗

   Per CFSM, all equipment stored directly outside the back of the facility is no longer used. All items and equipment stored outside the back of the facility must be removed from the premises by 9/21/26. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

   Inspector’s full note +

   Code .07(5)(n)

   Per CFSM, all equipment stored directly outside the back of the facility is no longer used. All items and equipment stored outside the back of the facility must be removed from the premises by 9/21/26. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

   Official report · Item 17C ↗
   No correction or repeat marker recorded.
6. 06

   Ventilation and lighting

   Item 17D ↗

   All of the covers for the lights in the kitchen have been removed. CFSM could not provide documentation indicating that the tubed lights are shatterproof. The light covers will need to be replaced or shatterproof lights will need to be installed in the kitchen. Documentation indicating that the lights are shatterproof must be provided to the health authority. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

   Inspector’s full note +

   Code .07(2)(i)

   All of the covers for the lights in the kitchen have been removed. CFSM could not provide documentation indicating that the tubed lights are shatterproof. The light covers will need to be replaced or shatterproof lights will need to be installed in the kitchen. Documentation indicating that the lights are shatterproof must be provided to the health authority. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
7. 07

   Pest control

   Item 18 ↗

   At time of inspection, the back door was propped open. The back door does not self close. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.

   Inspector’s full note +

   Code .07(2)(m)

   At time of inspection, the back door was propped open. The back door does not self close. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed.

   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.