SGD TOFU HOUSE receives A in Gwinnett County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &24 employee drinks (water bottle, drink from another establishment) stored on prep counters/above prep coolers. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were relocated. //

   Inspector’s full note +

   Code .03(5)(k)1

   &24 employee drinks (water bottle, drink from another establishment) stored on prep counters/above prep coolers. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks were relocated. //

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

   Utensil storage

   Item 14A ↗

   Rice paddle stored in room temperature water between uses. // 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…

   Inspector’s full note +

   Code .04(4)(k)

   Rice paddle stored in room temperature water between uses. // 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: Rice paddle was rewashed. //

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
3. 03

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Multiple boxes of equipment in the back storage room stored directly on the floor. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Multiple boxes of equipment in the back storage room stored directly on the floor. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION**

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed stone bowls and wooden plates with cracks and chipping that are not smooth or easily cleanable. // Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION** Corrective Actions: Bowls and plates in disrepair were discarded. //

   Inspector’s full note +

   Code .05(2)(a)

   Observed stone bowls and wooden plates with cracks and chipping that are not smooth or easily cleanable. // Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. **SECOND CONSECUTIVE VIOLATION OF CODE PROVISION** Corrective Actions: Bowls and plates in disrepair were discarded. //

   Official report · Item 15A ↗
   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.