NORCROSS TAICHI TEA receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   The Person in Charge (PIC) failed to demonstrate active managerial control, as multiple food safety violations were observed during the inspection. 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)

   The Person in Charge (PIC) failed to demonstrate active managerial control, as multiple food safety violations were observed during the inspection. 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

   Employee health reporting

   Item 2-2A ↗

   The employee health agreement form for the selected employee was not available for review at the time of inspection. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The employee was advised and signed the form.

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   The employee health agreement form for the selected employee was not available for review at the time of inspection. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: The employee was advised and signed the form.

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

   Handwashing

   Item 2-2D ↗

   Paper towels were not provided at the men's restroom handwashing sink or at the handwashing sink located near the utensil compartment sink. 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)

   Inspector’s full note +

   Code .07(3)(b)

   Paper towels were not provided at the men's restroom handwashing sink or at the handwashing sink located near the utensil compartment sink. 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)

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

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Written procedures for the cleanup of vomit and diarrheal events were not available for review at the time of inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note +

   Code .03(6)

   Written procedures for the cleanup of vomit and diarrheal events were not available for review at the time of inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   The interior of the ice machine has black debris present. Except when dry cleaning methods are used as specified under Rule .05(7)(e), surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice…

   Inspector’s full note +

   Code .05(7)(b)

   The interior of the ice machine has black debris present. Except when dry cleaning methods are used as specified under Rule .05(7)(e), surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
6. 06

   Food-contact surface sanitation

   Item 4-2B ↗

   The mechanical warewasher was actively in use; however, the chlorine sanitizer concentration could not be detected. 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)

   Inspector’s full note +

   Code .05(6)(n)

   The mechanical warewasher was actively in use; however, the chlorine sanitizer concentration could not be detected. 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)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
7. 07

   Cold holding

   Item 6-1A ↗

   Time/temperature control for safety (TCS) foods were observed being held above 41°F at the front serving line for unknown time or two hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The manager decided to discard all the foods.

   Inspector’s full note +

   Code .04(6)(f)

   Time/temperature control for safety (TCS) foods were observed being held above 41°F at the front serving line for unknown time or two hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The manager decided to discard all the foods.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
8. 08

   Hot holding temperatures

   Item 6-1B ↗

   Time/temperature control for safety (TCS) foods were observed being held below the required hot-holding temperature of 135°F at the front serving line for two hours. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Time/temperature control for safety (TCS) foods were observed being held below the required hot-holding temperature of 135°F at the front serving line for two hours. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The foods were discarded.

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
9. 09

   Food labeling and containers

   Item 10D ↗

   An allergen advisory notice identifying the major food allergens present in the foods served and advising customers to notify staff of any food allergies prior to ordering was not provided. 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)

   Inspector’s full note +

   Code .04(7)(d)

   An allergen advisory notice identifying the major food allergens present in the foods served and advising customers to notify staff of any food allergies prior to ordering was not provided. 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)

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

    Thermometers

    Item 11D ↗

    A food thermometer for measuring the internal temperatures of food items was not available at the time of inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

    Inspector’s full note +

    Code .05(3)(g)

    A food thermometer for measuring the internal temperatures of food items was not available at the time of inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

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

    Food storage and contamination

    Item 12A ↗

    A required barrier was missing at the tapioca container and along the side of the preparation cooler at the front counter. All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P)

    Inspector’s full note +

    Code .04(4)(u)

    A required barrier was missing at the tapioca container and along the side of the preparation cooler at the front counter. All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P)

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

    Food storage and contamination

    Item 12A ↗

    Several boxes of food were stored directly on the floor in the dry storage area. 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)

    Inspector’s full note +

    Code .04(4)(q)

    Several boxes of food were stored directly on the floor in the dry storage area. 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)

    Official report · Item 12A ↗
    No correction or repeat marker recorded.
13. 13

    Wiping cloth use and storage

    Item 12C ↗

    Several wiping cloths in the front serving area and boba preparation area were observed wet and stored on countertops Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)

    Inspector’s full note +

    Code .04(4)(m)

    Several wiping cloths in the front serving area and boba preparation area were observed wet and stored on countertops Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)

    Official report · Item 12C ↗
    No correction or repeat marker recorded.
14. 14

    Utensil storage

    Item 14A ↗

    Several in-use utensils were stored in water that was not maintained at the required temperature of 135°F or above. 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…

    Inspector’s full note +

    Code .04(4)(k)

    Several in-use utensils were stored in water that was not maintained at the required temperature of 135°F or above. 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)

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
15. 15

    Single-use article storage and use

    Item 14C ↗

    &3Several boxes of disposable food containers were stored directly on the floor in the dry storage area. 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)

    Inspector’s full note +

    Code .05(10)(e)1

    &3Several boxes of disposable food containers were stored directly on the floor in the dry storage area. 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)

    Official report · Item 14C ↗
    No correction or repeat marker recorded.
16. 16

    Equipment cleanliness

    Item 15C ↗

    The display cooler has accumulation of water and ice. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

    Inspector’s full note +

    Code .05(7)(d)

    The display cooler has accumulation of water and ice. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

    Official report · Item 15C ↗
    No correction or repeat marker recorded.
17. 17

    Pest control

    Item 18 ↗

    Live cockroaches were observed inside the facility. 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)

    Inspector’s full note +

    Code .07(5)(k)

    Live cockroaches were observed inside the facility. 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)

    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.