SUPER GOLDEN BUFFET receives B in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the faciliy during the inspection.

   Inspector’s full note +

   Code .03(2)

   PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC arrived to the faciliy during the inspection.

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

   Toxic substance storage and use

   Item 8-2B ↗

   Observed butane lighters and chemical spray bottles stored on and above kitchen prep surfaces. 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: Employees moved the chemicals to the designated chemical storage location. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION**

   Inspector’s full note +

   Code .07(6)(c)

   Observed butane lighters and chemical spray bottles stored on and above kitchen prep surfaces. 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: Employees moved the chemicals to the designated chemical storage location. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION**

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Observed multiple in-use containers of sauces, flour, and seasonings removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled the containers of sauces, flour, and seasonings.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple in-use containers of sauces, flour, and seasonings removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled the containers of sauces, flour, and seasonings.

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

   Utensil storage

   Item 14A ↗

   Observed utensils used to scoop dry goods with the handle stored in the food, or with no handle at all and stored in the dry goods container. 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils used to scoop dry goods with the handle stored in the food, or with no handle at all and stored in the dry goods container. 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) Corrective Actions: PIC removed and discarded the utensils with no handles, and stored the utensils with handles with the handle above the top of the food.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
5. 05

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple clean dishes stacked and stored wet at the various dish storage shelves in the kitchen. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple clean dishes stacked and stored wet at the various dish storage shelves in the kitchen. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Employee rewashed and sanitized the dishes and stored them in a way that allows them to properly air dry.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
6. 06

   Ventilation and lighting

   Item 17D ↗

   Observed employee drinks in unapproved containers and personal items stored on and above kitchen prep surfaces. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved the drinks and personal items to the designated employee storage location.

   Inspector’s full note +

   Code .07(4)(b)

   Observed employee drinks in unapproved containers and personal items stored on and above kitchen prep surfaces. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employees moved the drinks and personal items to the designated employee storage location.

   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.