PAIK'S NOODLE receives B in Gwinnett County health inspection

1. 01

   Time as a public health control

   Item 6-1D ↗

   At time of inspection, observed 2 containers of cut cabbage and 1 container of commercially packaged peas stored on a 4 hour time control and not marked with a start or discard time. Per person in charge, foods had been on time control for less than 4 hours. 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…

   Inspector’s full note +

   Code .04(6)(i)

   At time of inspection, observed 2 containers of cut cabbage and 1 container of commercially packaged peas stored on a 4 hour time control and not marked with a start or discard time. Per person in charge, foods had been on time control for less than 4 hours. 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 start and discard times were placed on foods.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
2. 02

   Food storage and contamination

   Item 12A ↗

   Facility has a consumer self service area for pickled radishes, cut raw onions, and ground seasoning and foods are not protected by a proper sneeze shield (the left side of the sneeze shield is open). All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Food removed from self service. Person in charge contacted owner and owner stated that the self service station will be permanently removed. Discussed that the listed foods can be placed in individually packaged containers and sauce condiments in proper squeeze bottles can be…

   Inspector’s full note +

   Code .04(4)(u)

   Facility has a consumer self service area for pickled radishes, cut raw onions, and ground seasoning and foods are not protected by a proper sneeze shield (the left side of the sneeze shield is open). All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Food removed from self service. Person in charge contacted owner and owner stated that the self service station will be permanently removed. Discussed that the listed foods can be placed in individually packaged containers and sauce condiments in proper squeeze bottles can be stored for self service without sneeze shields.

   Official report · Item 12A ↗
   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.