YUMMY GARDEN receives C in Gwinnett County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log). 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: Approved cooling methods were provided.

   Inspector’s full note +

   Code .04(6)(d)

   Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log). 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: Approved cooling methods were provided.

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

   Time as a public health control

   Item 6-1D ↗

   At time of inspection observed cooked pig feet and cooked pig legs stored on a 4 hour time control and time stamps had exceeded the 4 hour time frame. Per person in charge, the time stamps were not correct and cooked pig feet and cooked pig legs had been on time control for less than 4 hours. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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…

   Inspector’s full note +

   Code .04(6)(i)

   At time of inspection observed cooked pig feet and cooked pig legs stored on a 4 hour time control and time stamps had exceeded the 4 hour time frame. Per person in charge, the time stamps were not correct and cooked pig feet and cooked pig legs had been on time control for less than 4 hours. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** 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 correct start and discard times were placed on the cooked pig feet and cooked pig legs.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Cooling methods and equipment

   Item 11A ↗

   Facility using improper methods for cooling TCS foods. Rehydrated noodles cooling in deep, plastic containers while covered and stacked in the walk in cooler. Cut tofu cooling in a deep, plastic container in the walk-in cooler. Cooked pork cooling in the prep line cooler where high levels do worker activity are occurring. 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…

   Inspector’s full note +

   Code .04(6)(e)

   Facility using improper methods for cooling TCS foods. Rehydrated noodles cooling in deep, plastic containers while covered and stacked in the walk in cooler. Cut tofu cooling in a deep, plastic container in the walk-in cooler. Cooked pork cooling in the prep line cooler where high levels do worker activity are occurring. 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: Foods were placed in the walk in freezer to rapidly cool. Discussed adding ice water to the rehydrated noodles and cut tofu. Recommended cooling all foods to 41F or less before placing at the prep line coolers.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
4. 04

   Food storage and contamination

   Item 12A ↗

   Observed lots of ice build up on the exterior of food packages in the walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Inspector’s full note +

   Code .04(4)(q)

   Observed lots of ice build up on the exterior of food packages in the walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
5. 05

   Washing fruits and vegetables

   Item 12D ↗

   Observed 2 large boxes of cut cabbage and a large box of cut broccoli in the walk in cooler (food was stored in cardboard boxes). Per person in charge, foods were cut and had not been washed. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food discarded. Discussed that produce must be washed prior to cutting. Also discussed that ready to eat foods must be stored in food contact safe containers.

   Inspector’s full note +

   Code .04(4)(g)

   Observed 2 large boxes of cut cabbage and a large box of cut broccoli in the walk in cooler (food was stored in cardboard boxes). Per person in charge, foods were cut and had not been washed. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food discarded. Discussed that produce must be washed prior to cutting. Also discussed that ready to eat foods must be stored in food contact safe containers.

   Official report · Item 12D ↗
   No correction or repeat marker recorded.
6. 06

   Equipment design and condition

   Item 15A ↗

   Observed lots of ice build up on the floor in the walk in freezer. The ambient air temperature of the top portion of the prep line cooler is greater than 41F. 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 lots of ice build up on the floor in the walk in freezer. The ambient air temperature of the top portion of the prep line cooler is greater than 41F. 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.
7. 07

   Pest control

   Item 18 ↗

   Observed a live mouse run through the dry storage room into a small hole in the wall. Pest control must treat facility for mice and documentation must be provided to the health authority by 11/2/26. The small hole in the wall must also be sealed or repaired. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Inspector’s full note +

   Code .07(5)(k)

   Observed a live mouse run through the dry storage room into a small hole in the wall. Pest control must treat facility for mice and documentation must be provided to the health authority by 11/2/26. The small hole in the wall must also be sealed or repaired. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

   Official report · Item 18 ↗
   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.