PHOENIX COCKTAILS BAR AND GU THAI BY JAKFISH received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Jul 24, 2026. The official report lists four findings. [1]
The inspector observed facility actively doing dishes and the final rinse had no observable amount of chlorine. [2]
The inspector also observed three containers of cooked rice that were holding below 135F. [3]
A separate finding described multiple TCS items that were not marked with date prepared that were made/prepped more than 24 hours prior. [4]
Showing 4 of 4 findings
Observed facility actively doing dishes and the final rinse had no observable amount of chlorine. 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) Corrective Actions: PIC was able to get chlorine in final rinse after talking to a technician.
Code .05(6)(n)
Observed facility actively doing dishes and the final rinse had no observable amount of chlorine. 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) Corrective Actions: PIC was able to get chlorine in final rinse after talking to a technician.Official report · Item 4-2B ↗
Observed three containers of cooked rice that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded all rice holding below 135F.
Code .04(6)(f)
Observed three containers of cooked rice that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC discarded all rice holding below 135F.Official report · Item 6-1B ↗
Observed multiple TCS items that were not marked with date prepared that were made/prepped more than 24 hours prior. There was all sushi fish in both sushi sides and PIC stated that the fish was prepared yesterday. There 3 trays of cheese dumplings and cooked chicken that were made yesterday in walk-in freezer. There were two coconut sauces in the walk-in cooler that were pulled from the freezer yesterday with only that starting freeze date of 6/26/26. 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,…
Code .04(6)(g)
Observed multiple TCS items that were not marked with date prepared that were made/prepped more than 24 hours prior. There was all sushi fish in both sushi sides and PIC stated that the fish was prepared yesterday. There 3 trays of cheese dumplings and cooked chicken that were made yesterday in walk-in freezer. There were two coconut sauces in the walk-in cooler that were pulled from the freezer yesterday with only that starting freeze date of 6/26/26. 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: PIC labeled items with date prepared or date pulled from freezer.Official report · Item 6-2 ↗
Observed multiple TCS (time/temperature control for safety) foods that held past 7 days. There was coconut soup made on 7/16/26, 2 containers of curry sauce (made with coconut milk) that made on 7/12/26, 2 bags of cooked chicken that was made on 7/16 and tofu from 7/12/26. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: TCS food was discarded.
Code .04(6)(h)
Observed multiple TCS (time/temperature control for safety) foods that held past 7 days. There was coconut soup made on 7/16/26, 2 containers of curry sauce (made with coconut milk) that made on 7/12/26, 2 bags of cooked chicken that was made on 7/16 and tofu from 7/12/26. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: TCS food was discarded.Official report · Item 6-2 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Jul 24, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
Checked