CHINA TASTE receives B in Gwinnett County health inspection

1. 01

   Toxic substance storage and use

   Item 8-2B ↗

   Observed Raid, with instructions stating the chemical is for residential use, stored with other chemicals in the kitchen. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: The bottle of Raid was removed from the facility.

   Inspector’s full note +

   Code .07(6)(e)

   Observed Raid, with instructions stating the chemical is for residential use, stored with other chemicals in the kitchen. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: The bottle of Raid was removed from the facility.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
2. 02

   Food labeling and containers

   Item 10D ↗

   Observed multiple working containers of dry seasonings and bottles not labeled with their common name. 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: Containers were labeled.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple working containers of dry seasonings and bottles not labeled with their common name. 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: Containers were labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   The facility has no written notification declaring which major allergens are being used as ingredients. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: The restaurant wrote a disclosure to post for the customers.

   Inspector’s full note +

   Code .04(7)(d)

   The facility has no written notification declaring which major allergens are being used as ingredients. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: The restaurant wrote a disclosure to post for the customers.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Food storage and contamination

   Item 12A ↗

   Observed 2 open bags of rice stored on the floor in the kitchen by the door. 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 bags were moved to a pallet, 6" off the floor.

   Inspector’s full note +

   Code .04(4)(q)

   Observed 2 open bags of rice stored on the floor in the kitchen by the door. 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 bags were moved to a pallet, 6" off the floor.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
5. 05

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed plastic food storage containers 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 containers were separated and stored in a self-drying position.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed plastic food storage containers 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 containers were separated and stored in a self-drying position.

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

   Single-use article storage and use

   Item 14C ↗

   &3Observed an open box of single-use napkins for the customers stored on the floor in the front of the restaurant. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The box was moved to a pallet, 6" off the floor.

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed an open box of single-use napkins for the customers stored on the floor in the front of the restaurant. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The box was moved to a pallet, 6" off the floor.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
7. 07

   Equipment cleanliness

   Item 15C ↗

   Observed a buildup of food debris and a sticky residue inside the microwave, on prep shelves in the kitchen storing dry foods, and on the backs and sides of the hot holding unit in the kitchen. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: The microwave, prep shelves, and the back and sides of the hot holding unit were cleaned and sanitized during the inspection.

   Inspector’s full note +

   Code .05(7)(d)

   Observed a buildup of food debris and a sticky residue inside the microwave, on prep shelves in the kitchen storing dry foods, and on the backs and sides of the hot holding unit in the kitchen. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: The microwave, prep shelves, and the back and sides of the hot holding unit were cleaned and sanitized during the inspection.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
8. 08

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed a buildup of food debris, dirt, liquid, and grime on the floors under equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: The floors were cleaned and sanitized during the inspection.

   Inspector’s full note +

   Code .07(5)(a),(b)1,2,3

   Observed a buildup of food debris, dirt, liquid, and grime on the floors under equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: The floors were cleaned and sanitized during the inspection.

   Official report · Item 17C ↗
   No correction or repeat marker recorded.
9. 09

   Ventilation and lighting

   Item 17D ↗

   Observed employee food stored with and above restaurant food in the reach-in freezer. Observed multiple phones and employee drinks stored on prep tables throughout the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employee items were moved to a designated area for employee activity.

   Inspector’s full note +

   Code .07(4)(b)

   Observed employee food stored with and above restaurant food in the reach-in freezer. Observed multiple phones and employee drinks stored on prep tables throughout the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employee items were moved to a designated area for employee activity.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
10. 10

    Pest control

    Item 18 ↗

    Observed a large live roach moving on the floor, walking through the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: The roach was killed and discarded.

    Inspector’s full note +

    Code .07(5)(k)

    Observed a large live roach moving on the floor, walking through the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: The roach was killed and discarded.

    Official report · Item 18 ↗
    No correction or repeat marker recorded.
11. 11

    Pest control

    Item 18 ↗

    Observed the back door open during the inspection; the screen door was closed, but not tight-fitting. 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 for the remainder of the inspection.

    Inspector’s full note +

    Code .07(2)(m)

    Observed the back door open during the inspection; the screen door was closed, but not tight-fitting. 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 for the remainder of the inspection.

    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.