GA TA QUAN receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Observed several risk factor violations today as a result of an overall lack of managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Observed several risk factor violations today as a result of an overall lack of managerial control.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Bare-hand contact with food

   Item 2-1C ↗

   Observed employee touch cooked, ready-to-eat rice with bare hands. Observed another employee touch cooked, ready-to-eat rice with bare hands while wearing a torn glove.// Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Rice was discarded.//

   Inspector’s full note +

   Code .04(4)(a)1,2,3

   Observed employee touch cooked, ready-to-eat rice with bare hands. Observed another employee touch cooked, ready-to-eat rice with bare hands while wearing a torn glove.// Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Rice was discarded.//

   Official report · Item 2-1C ↗
   No correction or repeat marker recorded.
3. 03

   Employee health reporting

   Item 2-2A ↗

   Person in charge was not aware of all reportable symptoms and illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   Person in charge was not aware of all reportable symptoms and illnesses.// Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

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

   Employee health reporting

   Item 2-2A ↗

   Person in charge could not demonstrate in a verifiable manner that any employees on site have been informed of their responsibilities regarding symptom and illness reporting.// 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)

   Inspector’s full note +

   Code .03(2)(o)

   Person in charge could not demonstrate in a verifiable manner that any employees on site have been informed of their responsibilities regarding symptom and illness reporting.// 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)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
5. 05

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed an employee eating rice in food prep area. Observed an employee drinking from a plastic water bottle in food prep area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employees discontinued eating and drinking in food prep area.//

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed an employee eating rice in food prep area. Observed an employee drinking from a plastic water bottle in food prep area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employees discontinued eating and drinking in food prep area.//

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
6. 06

   Handwashing

   Item 2-2D ↗

   Observed no soap available at handwashing sink next to prep cooler.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was refilled during inspection.//

   Inspector’s full note +

   Code .07(3)(a)

   Observed no soap available at handwashing sink next to prep cooler.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was refilled during inspection.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
7. 07

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed accumulation of black mold-like substance 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 accumulation of black mold-like substance 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.
8. 08

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee clean a spoon and pot, then store them as clean without sanitizing them.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee properly sanitized spoon and pot after intervening.//

   Inspector’s full note +

   Code .05(8)(a)

   Observed employee clean a spoon and pot, then store them as clean without sanitizing them.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee properly sanitized spoon and pot after intervening.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
9. 09

   Hot holding temperatures

   Item 6-1B ↗

   Observed four pots of chicken soup hot holding below 135F on the stove top.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Soup was discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed four pots of chicken soup hot holding below 135F on the stove top.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Soup was discarded.//

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
10. 10

    Cooling time and temperature

    Item 6-1C ↗

    Observed bean sprouts, shredded cabbage, cooked chicken, and an open can of quail eggs cooling at a rate insufficient to reach 41F within the required timeframe.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was moved to freezer to rapidly cool to 41F in the required timeframe.//

    Inspector’s full note +

    Code .04(6)(d)

    Observed bean sprouts, shredded cabbage, cooked chicken, and an open can of quail eggs cooling at a rate insufficient to reach 41F within the required timeframe.// TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food was moved to freezer to rapidly cool to 41F in the required timeframe.//

    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.
11. 11

    Date marking and disposition

    Item 6-2 ↗

    Observed rehydrated mushrooms, cooked bamboo shoots, and several containers of flavored whipped cream product with date mark labels to indicate they were prepared more than 7 days ago.// 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 stated that old date mark labels were not removed from containers. Old labels were removed and the foods…

    Inspector’s full note +

    Code .04(6)(g)

    Observed rehydrated mushrooms, cooked bamboo shoots, and several containers of flavored whipped cream product with date mark labels to indicate they were prepared more than 7 days ago.// 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 stated that old date mark labels were not removed from containers. Old labels were removed and the foods were marked with the correct preparation date.//

    Official report · Item 6-2 ↗
    No correction or repeat marker recorded.
12. 12

    Toxic substance storage and use

    Item 8-2B ↗

    Observed a box of laundry detergent powder in contact with a bag of unwashed onions. Observed a spray bottle of disinfectant stored directly next to containers of clean utensils.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Onions were moved away from laundry detergent. Disinfectant was moved away from clean utensils.//

    Inspector’s full note +

    Code .07(6)(c)

    Observed a box of laundry detergent powder in contact with a bag of unwashed onions. Observed a spray bottle of disinfectant stored directly next to containers of clean utensils.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Onions were moved away from laundry detergent. Disinfectant was moved away from clean utensils.//

    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.
13. 13

    Toxic substance storage and use

    Item 8-2B ↗

    Observed a bottle of bleach labeled as glass cleaner.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Container was discarded.//

    Inspector’s full note +

    Code .07(6)(b)

    Observed a bottle of bleach labeled as glass cleaner.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Container was discarded.//

    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.
14. 14

    Food labeling and containers

    Item 10D ↗

    Facility does not have a written notification identifying the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

    Inspector’s full note +

    Code .04(7)(d)

    Facility does not have a written notification identifying the presence of major food allergens in the facility.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

    Official report · Item 10D ↗
    No correction or repeat marker recorded.
15. 15

    Cooling methods and equipment

    Item 11A ↗

    Observed facility attempting to cool large quantities of bean sprouts and chicken in large containers. Observed facility attempting to cool foods in a standing cooler that was not maintaining an ambient air temperature of 41F or below.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective…

    Inspector’s full note +

    Code .04(6)(e)

    Observed facility attempting to cool large quantities of bean sprouts and chicken in large containers. Observed facility attempting to cool foods in a standing cooler that was not maintaining an ambient air temperature of 41F or below.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as using smaller containers.//

    Official report · Item 11A ↗
    No correction or repeat marker recorded.
16. 16

    Food storage and contamination

    Item 12A ↗

    Observed chili oil condiment on dining tables for consumer self-service in containers that do not provide protection from contamination. Containers are opened by the customer and a spoon is used to dispense the chili oil.// Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions. (C) Corrective Actions: Chili oil was removed from dining tables.//

    Inspector’s full note +

    Code .04(4)(v)

    Observed chili oil condiment on dining tables for consumer self-service in containers that do not provide protection from contamination. Containers are opened by the customer and a spoon is used to dispense the chili oil.// Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions. (C) Corrective Actions: Chili oil was removed from dining tables.//

    Official report · Item 12A ↗
    No correction or repeat marker recorded.
17. 17

    Wiping cloth use and storage

    Item 12C ↗

    Observed several wet wiping cloths for cleaning prep tables stored on prep tables between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in a bucket with 50-100ppm chlorine sanitizer.//

    Inspector’s full note +

    Code .04(4)(m)

    Observed several wet wiping cloths for cleaning prep tables stored on prep tables between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in a bucket with 50-100ppm chlorine sanitizer.//

    Official report · Item 12C ↗
    No correction or repeat marker recorded.
18. 18

    Required permits and notices

    Item 13A ↗

    Observed the most recent inspection report is not posted. Two old inspection reports from 3/3/36 and 4/30/26 are posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Remove old inspection reports and post today's inspection report.//

    Inspector’s full note +

    Code .02(1)(d)

    Observed the most recent inspection report is not posted. Two old inspection reports from 3/3/36 and 4/30/26 are posted.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Remove old inspection reports and post today's inspection report.//

    Official report · Item 13A ↗
    No correction or repeat marker recorded.
19. 19

    Utensil storage

    Item 14A ↗

    Observed scoop stored in ice with its handle in direct contact with the ice. Observed scoops with no handles stored in several foods and spices (spice powder, peanuts, sugar, salt, MSG, black pepper, curry powder, turmeric, garlic powder).// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the…

    Inspector’s full note +

    Code .04(4)(k)

    Observed scoop stored in ice with its handle in direct contact with the ice. Observed scoops with no handles stored in several foods and spices (spice powder, peanuts, sugar, salt, MSG, black pepper, curry powder, turmeric, garlic powder).// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
20. 20

    Equipment design and condition

    Item 15A ↗

    Observed standing cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 47.5F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Inspector’s full note +

    Code .05(6)(a)

    Observed standing cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 47.5F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

    Official report · Item 15A ↗
    No correction or repeat marker recorded.
21. 21

    Ventilation and lighting

    Item 17D ↗

    Observed employee's personal drinks in unapproved containers stored in food prep areas throughout kitchen and in coolers. ***SECOND CONSECUTIVE VIOLATION***// Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Drinks were removed from food prep and storage areas.//

    Inspector’s full note +

    Code .07(3)(h)

    Observed employee's personal drinks in unapproved containers stored in food prep areas throughout kitchen and in coolers. ***SECOND CONSECUTIVE VIOLATION***// Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Drinks were removed from food prep and storage areas.//

    Official report · Item 17D ↗
    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.