JJAMPPONG ZIZON MEGAMART receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   The employee's responsibility to report symptoms and diseases to the person in charge had not been discussed with the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The reporting requirements were reviewed with the employee, and the acknowledgment form was signed.

   Inspector’s full note +

   Code .03(2)(o)

   The employee's responsibility to report symptoms and diseases to the person in charge had not been discussed with the selected employee. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: The reporting requirements were reviewed with the employee, and the acknowledgment form was signed.

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

   Food-contact surface sanitation

   Item 4-2B ↗

   The cookware was cleaned and rinsed, then stored as ready-to-use without being sanitized. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The cookware was removed from storage and properly sanitized before use.

   Inspector’s full note +

   Code .05(8)(a)

   The cookware was cleaned and rinsed, then stored as ready-to-use without being sanitized. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The cookware was removed from storage and properly sanitized before use.

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

   Cold holding

   Item 6-1A ↗

   Time/temperature control for safety foods are held above 41°F in the cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Time/temperature control for safety foods are held above 41°F in the cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
4. 04

   Time as a public health control

   Item 6-1D ↗

   Cut cabbage was being held using Time as a Public Health Control (TPHC) without written procedures being provided. Also, the cut cabbage was not marked with the required start time or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control…

   Inspector’s full note +

   Code .04(6)(i)

   Cut cabbage was being held using Time as a Public Health Control (TPHC) without written procedures being provided. Also, the cut cabbage was not marked with the required start time or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The person in charge was instructed to properly label the food with the appropriate time, and it was added to the procedures.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
5. 05

   Toilet facilities

   Item 17A ↗

   In toilet facilities that have exit doors with handles that must be touched to open, sanitary towels are not provided. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided. (C) Corrective Actions: The towels were added.

   Inspector’s full note +

   Code .06(2)(h)

   In toilet facilities that have exit doors with handles that must be touched to open, sanitary towels are not provided. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided. (C) Corrective Actions: The towels were added.

   Official report · Item 17A ↗
   No correction or repeat marker recorded.
6. 06

   Facility maintenance and cleanliness

   Item 17C ↗

   Exposed cement flooring in the preparation area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

   Inspector’s full note +

   Code .07(1)(a)

   Exposed cement flooring in the preparation area. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

   Official report · Item 17C ↗
   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.