ASIAN GARDEN receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw chicken over raw beef and raw chicken over raw shrimp in the walk-in cooler. Observed raw ground chicken over green onions and sauces in the prep cooler. Observed an open bag of raw shrimp shumai over edamame in the chest freezer at the rear of the kitchen. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P)…

   Inspector’s full note +

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

   (vi)(vii)(viii)Observed raw chicken over raw beef and raw chicken over raw shrimp in the walk-in cooler. Observed raw ground chicken over green onions and sauces in the prep cooler. Observed an open bag of raw shrimp shumai over edamame in the chest freezer at the rear of the kitchen. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person-in-charge (PIC) had employees relocate items to appropriate shelving. //

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

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed table top can opener stored as clean with food debris on cutting surface. Observed multiple knives and vegetable peelers stored as clean with food debris on the cutting surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC moved all items to dish pit area to be rewashed. //

   Inspector’s full note +

   Code .05(7)(a)1

   Observed table top can opener stored as clean with food debris on cutting surface. Observed multiple knives and vegetable peelers stored as clean with food debris on the cutting surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC moved all items to dish pit area to be rewashed. //

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

   Food labeling and containers

   Item 10D ↗

   Observed multiple working containers and squeeze bottles storing seasonings and sauces without label with common name of its contents. // 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 had employees label all containers with common name of the food ingredient. //

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple working containers and squeeze bottles storing seasonings and sauces without label with common name of its contents. // 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 had employees label all containers with common name of the food ingredient. //

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

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple plates and bowls stored as clean, but stacked wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC moved all items to dish pit area to be rewashed. //

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple plates and bowls stored as clean, but stacked wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC moved all items to dish pit area to be rewashed. //

   Official report · Item 14B ↗
   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.