RED LANTERN receives B in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   No person in charge was present when requested at beginning of inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A person in charge arrived during inspection.//

   Inspector’s full note +

   Code .03(2)

   No person in charge was present when requested at beginning of inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A person in charge arrived during inspection.//

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

   Required food-source records

   Item 3-1D ↗

   Person in charge could not provide product labels for New Zealand Greenshell mussels sold within the past 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be…

   Inspector’s full note +

   Code .04(3)(k)

   Person in charge could not provide product labels for New Zealand Greenshell mussels sold within the past 90 days.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf) Corrective Actions: Instructed person in charge that they must keep molluscan shellfish tags or labels for 90 days after the date of last sale and record this date on the tag or label.//

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

   Food protection

   Item 4-2A ↗

   Observed diced onion, cooked potato, raw chicken, pork, cream cheese rangoons, and diced zuchini stored uncovered in walk-in cooler.// 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: Food was covered with plastic wrap or lids.//

   Inspector’s full note +

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

   Observed diced onion, cooked potato, raw chicken, pork, cream cheese rangoons, and diced zuchini stored uncovered in walk-in cooler.// 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: Food was covered with plastic wrap or lids.//

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee attempt to sanitize knives by placing them in a chlorine solution for less than 10 seconds.// After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time (at least 10 seconds for a chlorine solution, 30 seconds for all other solutions), at the required concentration, and as stated on the manufacturer's EPA-registered label use instructions. (P) Corrective Actions: Corrective action: Employee placed knives in chlorine solution for at least 10 seconds to sanitize them.//

   Inspector’s full note +

   Code .05(8)(b)

   Observed employee attempt to sanitize knives by placing them in a chlorine solution for less than 10 seconds.// After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in sanitizer solution for the minimum contact time (at least 10 seconds for a chlorine solution, 30 seconds for all other solutions), at the required concentration, and as stated on the manufacturer's EPA-registered label use instructions. (P) Corrective Actions: Corrective action: Employee placed knives in chlorine solution for at least 10 seconds to sanitize them.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
5. 05

   Equipment cleanliness

   Item 15C ↗

   Observed accumulation of residue on shelving in walk-in cooler, plastic mats on shelving in walk-in cooler, and freezer door handles.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Surfaces were cleaned during inspection.//

   Inspector’s full note +

   Code .05(7)(a)2,3

   Observed accumulation of residue on shelving in walk-in cooler, plastic mats on shelving in walk-in cooler, and freezer door handles.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Surfaces were cleaned during inspection.//

   Official report · Item 15C ↗
   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.