KOQUIO receives B in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Upon arrival, no person in charge (PIC) was present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manager, Sunny, was called and arrived during inspection.

   Inspector’s full note +

   Code .03(2)

   Upon arrival, no person in charge (PIC) was present. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Manager, Sunny, was called and arrived during inspection.

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

   Bare-hand contact with food

   Item 2-1C ↗

   Observed employee handle cut cabbage with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: PIC had employee discard cabbage.

   Inspector’s full note +

   Code .04(4)(a)1,2,3

   Observed employee handle cut cabbage with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: PIC had employee discard cabbage.

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

   Handwashing

   Item 2-2D ↗

   Hand sink by dish machine had no paper towels. 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: PIC put paper towels at hand sink.

   Inspector’s full note +

   Code .07(3)(b)

   Hand sink by dish machine had no paper towels. 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: PIC put paper towels at hand sink.

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

   Utensil storage

   Item 14A ↗

   Observed 3 scoops (without handles) stored in food and ice scoop handle at bar was stored in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of…

   Inspector’s full note +

   Code .04(4)(k)

   Observed 3 scoops (without handles) stored in food and ice scoop handle at bar was stored in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC had scoops discarded and ice scoop was taken to be cleaned.

   Official report · Item 14A ↗
   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.