XI HOTPOT receives B in Gwinnett County health inspection

1. 01

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Person in charge could not provide the disinfectant listed in the facility's written vomit/diarrhea cleanup procedures.// 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) Corrective Actions: Person in charge was provided with written procedures that indicate to use bleach. However, no bleach is currently on site and…

   Inspector’s full note +

   Code .03(6)

   Person in charge could not provide the disinfectant listed in the facility's written vomit/diarrhea cleanup procedures.// 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) Corrective Actions: Person in charge was provided with written procedures that indicate to use bleach. However, no bleach is currently on site and should be obtained by 6/25/26.//

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed black mold-like accumulation on interior surfaces of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
3. 03

   Date marking and disposition

   Item 6-2 ↗

   Observed several time/temperature control for safety foods (tofu, noodles, eggs, cut cabbage, rice cakes) that were prepared more than 24 hours ago and not marked with a date of preparation. ***SECOND CONSECUTIVE VIOLATION***// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared. Date marks were added to food.//

   Inspector’s full note +

   Code .04(6)(g)

   Observed several time/temperature control for safety foods (tofu, noodles, eggs, cut cabbage, rice cakes) that were prepared more than 24 hours ago and not marked with a date of preparation. ***SECOND CONSECUTIVE VIOLATION***// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared. Date marks were added to food.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
4. 04

   Personal cleanliness

   Item 12B ↗

   Observed person in charge and other employee on site handling food without wearing a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Obtain approved hair restraints by 6/25/26.//

   Inspector’s full note +

   Code .03(5)(j)

   Observed person in charge and other employee on site handling food without wearing a hair restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Obtain approved hair restraints by 6/25/26.//

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
5. 05

   Warewashing facilities and test strips

   Item 15B ↗

   Person in charge could not provide a full chlorine sanitizer test kit. Test strips are on site but no color comparison chart could be provided.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Inspector’s full note +

   Code .05(3)(h),(i)

   Person in charge could not provide a full chlorine sanitizer test kit. Test strips are on site but no color comparison chart could be provided.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

   Official report · Item 15B ↗
   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.