GOLDEN APPLE BUFFET receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Facility has several risk factor violations due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Facility has several risk factor violations due to lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Several containers of raw chicken and raw beef above raw shelled eggs in walk in coolers. Raw eggs above broccoli in stand up cooler in front. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Several containers of raw chicken and raw beef above raw shelled eggs in walk in coolers. Raw eggs above broccoli in stand up cooler in front. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods rearranged.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Dish machine actively being used observed dispensing chlorine at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility manually sanitizing dishes.

   Inspector’s full note +

   Code .05(6)(n)

   Dish machine actively being used observed dispensing chlorine at 0ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility manually sanitizing dishes.

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

   Cooling time and temperature

   Item 6-1C ↗

   Several containers of soup did not cool overnight. Two containers of chicken did not reach 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Several containers of soup did not cool overnight. Two containers of chicken did not reach 70F within 2 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
5. 05

   Cooling time and temperature

   Item 6-1C ↗

   Several containers of chicken and a container of boiled eggs not cooling at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Cooling methods changed to allow faster cooling.

   Inspector’s full note +

   Code .04(6)(d)

   Several containers of chicken and a container of boiled eggs not cooling at a fast enough rate. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Cooling methods changed to allow faster cooling.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
6. 06

   Time as a public health control

   Item 6-1D ↗

   Bean sprouts and imitation crab on time control not labeled with start/discard time. Their procedures start the stickers are the following times: yellow= 10am-2pm; green= 2pm-6pm; red= 6pm-10pm; however several foods found with yellow stickers after 2pm but per person in charge (PIC) foods were started at 10:30. 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…

   Inspector’s full note +

   Code .04(6)(i)

   Bean sprouts and imitation crab on time control not labeled with start/discard time. Their procedures start the stickers are the following times: yellow= 10am-2pm; green= 2pm-6pm; red= 6pm-10pm; however several foods found with yellow stickers after 2pm but per person in charge (PIC) foods were started at 10:30. 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: All foods with yellow sticker discarded.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
7. 07

   Food labeling and containers

   Item 10D ↗

   Observed 3 containers of milk kept past expiration date of 11/4/26 and one container with expiration of 10/28/26. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milks discarded.

   Inspector’s full note +

   Code .04(8)(b)

   Observed 3 containers of milk kept past expiration date of 11/4/26 and one container with expiration of 10/28/26. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Milks discarded.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
8. 08

   Cooling methods and equipment

   Item 11A ↗

   Several foods in large, covered batches did not cool to 41F or below in the appropriate time frame. Several foods in large, covered batches not cooling at a fast enough rate. See temp log. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods that did not reach 41F in 6 hours…

   Inspector’s full note +

   Code .04(6)(e)

   Several foods in large, covered batches did not cool to 41F or below in the appropriate time frame. Several foods in large, covered batches not cooling at a fast enough rate. See temp log. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods that did not reach 41F in 6 hours discarded. Other foods not cooling fast enough were placed on sheet pans and uncovered to allow faster cooling.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
9. 09

   Thawing methods

   Item 11C ↗

   Fish thawed in cooler in reduced oxygen packages which bears the instruction to remove from packaging before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish discarded.

   Inspector’s full note +

   Code .04(6)(c)

   Fish thawed in cooler in reduced oxygen packages which bears the instruction to remove from packaging before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish discarded.

   Official report · Item 11C ↗
   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.