ODEN SPICY HOT POT receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw chicken being stored over raw beef tripe. Raw eggs stored over soaking seaweed. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge moved items so that they would not cause contamination.

   Inspector’s full note +

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

   (vi)(vii)(viii)Observed raw chicken being stored over raw beef tripe. Raw eggs stored over soaking seaweed. Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Person in charge moved items so that they would not cause contamination.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed build-up of debris within the 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 build-up of debris within the 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

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers of seasonings and sauces with no labels attached Food packaged in a food service establishment that is not provided by a food service employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (C) Corrective Actions: Person in charge labeled items that needed to be labeled.

   Inspector’s full note +

   Code .04(7)(c)

   Observed multiple containers of seasonings and sauces with no labels attached Food packaged in a food service establishment that is not provided by a food service employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. (C) Corrective Actions: Person in charge labeled items that needed to be labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Thawing methods

   Item 11C ↗

   Observed a bag of fish within the sink thawing in standing water. 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: Person in charge turned water on cold so that the fish would not be in standing water.

   Inspector’s full note +

   Code .04(6)(c)

   Observed a bag of fish within the sink thawing in standing water. 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: Person in charge turned water on cold so that the fish would not be in standing water.

   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.