JANG SU JANG receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed unwashed produce above washed produce, raw cut beef above raw fish, raw beef above cooked beef, and raw beef stored on a table where ready to eat sauces also stored. // Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: All items rearranged for proper separation and protection. Sauces bottles on the table were sanitized. //

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed unwashed produce above washed produce, raw cut beef above raw fish, raw beef above cooked beef, and raw beef stored on a table where ready to eat sauces also stored. // Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: All items rearranged for proper separation and protection. Sauces bottles on the table were sanitized. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Thawing methods

   Item 11C ↗

   Box of raw beef observed thawing at room temperature on a prep table. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw beef relocated to the walk-in cooler to finish thawing. //

   Inspector’s full note +

   Code .04(6)(c)

   Box of raw beef observed thawing at room temperature on a prep table. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw beef relocated to the walk-in cooler to finish thawing. //

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
3. 03

   Utensil storage

   Item 14A ↗

   Observed multiple scooping utensils stored with handles submerged in the food in bulk food containers. Bowls without handles being used as scoops. // 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed multiple scooping utensils stored with handles submerged in the food in bulk food containers. Bowls without handles being used as scoops. // 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: Handles relocated by the person in charge to stick out of foods. Bowls removed. //

   Official report · Item 14A ↗
   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.