1024 US HWY 80 STE 118 POOLER, GA 31322
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Followup
Regulation: 511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)
Observed employee wash soiled gloves in handwashing sinks and then proceeded to food preparation area. COS: PIC had employee properly wash hands and don new gloves.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw fish and raw beef stored above noodles in reach in cooler in kitchen. Observed raw shell eggs, raw bacon, and raw beef stored above cooked kimchi in reach in cooler. Observed raw shell eggs stored above raw veggies in walk in cooler. Observed raw beef stored above sauce in walk in cooler. COS: PIC properly stored items to prevent contamination of noodles with raw products.
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
Observed PIC not demonstrating overall knowledge of preventing risk factors by not ensuring that employees are properly washing hands when required, changing gloves when required, and using proper thawing methods. COS: Proper education and written procedure established with plans to be implemented with current and new staff.
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels available at hand sinks in the food prep area nor ware washing area. COS: PIC provided paper towels hand sinks
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed no hand soap at hand sink in ware washing area. COS: PIC provided hand soap to hand sink.
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed uncovered spring rolls, kimchi soup, and cooked beef in cold holding units throughout facility. Observed uncovered flour, sugar, starch in storage area. COS: PIC properly covered items.
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed dried food debris on blade on knife stored in clean dish area. COS: PIC properly clean knife.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed cooked beef, cooked pork boiled eggs, kimchi in reach in coolers without proper date marking. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Regulation: 511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (c)
Observed dead roaches trapped stored on top of ice machine in ware washing area. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw chicken thawing in stagnant water in food prep sink. COS: PIC resumed thawing chicken under running cold water.
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed peanuts stored on floor in kitchen and kimchi stew on the floor in the walk-in cooler. Observed veggies stored in reach in cooler on the unclean bottom without protection of contamination. CA: food shall be protected from contamination by storing the food:
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 cm) above the floor.
Regulation: 511-6-1.5 (2)(jj) - food service equipment, acceptability.
Observed grocery bags being used as food storage for raw meat products in freezer. CA: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs.
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed bottom of reach in cooler with food debris. Observed accumulation of debris of on lids of flour and other seasoning containers. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Regulation: 511-6-1.04(4)(n)2,3,4 - gloves, use limitations, slash resistant gloves & cloth gloves (c)
Observed employee wash gloves in handwashing sink after doing multiple duties throughout kitchen. COS: PIC has employee wash and changed gloves.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed multiple TCS food items in reach in cooler to not have tops/lids on top preventing contamination.
RCA/CA: Told PIC to ensure that all raw and cooked TCS food items have lids when placed in reach in cooler.
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple food items to not have any date markings.
RCA: Told PIC to ensure all food items that are being held for more than 24hrs need to have dates on them.
Initial
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS food items (fish cake, lettuce, pork belly, etc.) cold-holding in the kitchen prep-top cooler above 41 F. (COS- PIC disposed food items.) Advised PIC to ensure all TCS food item are cold holding at 41 F or below at all times.