Zab E Lee Thai & Sushi Restaurant receives C in Fulton County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed plastic container of raw chicken stored atop container of precooked shrimp stored inside glass door reach in cooler in kitchen. CA: Raw chicken wings moved to lower shelf and precooked shrimp relocated to be stored according to minimum cooking temperature.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed plastic container of raw chicken stored atop container of precooked shrimp stored inside glass door reach in cooler in kitchen. CA: Raw chicken wings moved to lower shelf and precooked shrimp relocated to be stored according to minimum cooking temperature. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, 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. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
2. 02

   Food protection

   Item 4-2A ↗

   Observed several containers of food found stored in reach in freezer uncovered and subject to contamination. CA: Team member covered all foods with lids during inspection.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed several containers of food found stored in reach in freezer uncovered and subject to contamination. CA: Team member covered all foods with lids during inspection. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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; Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗
   Corrected on siteNew violation
3. 03

   Hot holding temperatures

   Item 6-1B ↗

   Observed cooked white rice hot holding 68-118 F stored in metal containers next to wok station in kitchen. CA: Team member states holding less than 4 hours, placed in crock pot to reheat to 165 F and hot hold at 135 F.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed cooked white rice hot holding 68-118 F stored in metal containers next to wok station in kitchen. CA: Team member states holding less than 4 hours, placed in crock pot to reheat to 165 F and hot hold at 135 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation
4. 04

   Date marking and disposition

   Item 6-2 ↗

   Observed several noodle sauces without date marking stored on shelf in glass door reach in cooler in kitchen. CA: Team member states prepared on 11/10/26, date marked provided during inspection.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed several noodle sauces without date marking stored on shelf in glass door reach in cooler in kitchen. CA: Team member states prepared on 11/10/26, date marked provided during inspection. Observed plastic containers holding presoaked noodles switch out date marking stored on shelf in glass door reach in cooler in kitchen. CA: Team member states noodles prepared on 11/12/26, date marking provided during inspection. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
5. 05

   Equipment cleanliness

   Item 15C ↗

   Observed reach in cooler/freezers equipment handles soiled in kitchen. Observed hood filters soiled with heavy grease residue at cook line in kitchen.

   Inspector’s full note +

   Code 511-6-1.05(7)(d)

   Observed reach in cooler/freezers equipment handles soiled in kitchen. Observed hood filters soiled with heavy grease residue at cook line in kitchen. CA: PIC must Clean all equipment handles and gaskets and maintain clean, correct within 10 days. New Violation.

   Official report · Item 15C ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.