CHAI HONG CHINESE RESTAURANT receives B in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Observed PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the facility during the inspection.

   Inspector’s full note +

   Code .03(2)

   Observed PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the facility during the inspection.

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

   Food labeling and containers

   Item 10D ↗

   Observed multiple in-use containers of sauces, seasonings, flour, and oil removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers with the common name.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple in-use containers of sauces, seasonings, flour, and oil removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Employee labeled the containers with the common name.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
3. 03

   Thawing methods

   Item 11C ↗

   Observed raw pork thawing in a container filled with water in the meat sink, without any running water with sufficient flow to agitate and float off loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Employee moved the pork to the walk-in cooler to complete the thawing process.

   Inspector’s full note +

   Code .04(6)(c)

   Observed raw pork thawing in a container filled with water in the meat sink, without any running water with sufficient flow to agitate and float off loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Employee moved the pork to the walk-in cooler to complete the thawing process.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed multiple in-use utensils stored in water that was less than 135F. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed multiple in-use utensils stored in water that was less than 135F. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Employee washed and sanitized the utensils and stored them in water that was at 135F or more.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
5. 05

   Ventilation and lighting

   Item 17D ↗

   Observed multiple employee drinks in unapproved cups stored on prep tables throughout the kitchen. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees discarded the drinks.

   Inspector’s full note +

   Code .07(4)(b)

   Observed multiple employee drinks in unapproved cups stored on prep tables throughout the kitchen. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees discarded the drinks.

   Official report · Item 17D ↗
   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.