HONG KONG GARDEN

Observed 3 wet wiping cloths stored on prep top and near wok and prep top counter.
CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS- wet wiping cloths were placed in Cl solution reading 100 ppm Cl.

Observed sanitizer bucket reading 200+ ppm Cl. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or COS: sanitizer bucket was remade to read 50ppm Cl. Advised to use test strips when making sanitizer solution.

Observed gnats in main kitchen. C/A:511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. Advised to contact pest control to start service again. Pest control was cancel March 2024.

Observed single use containers being reused to store dry goods and vegetables. C/A: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused. Advised to have all single use containers removed.

Observed floors, walls, and ceilings under equipment unclean with debris build. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency.

Observed clutter in main kitchen and outside backdoor. C/A: 511-6-1.07(5)(n) - Maintaining Premises, free of unnecessary items/litter (C) (n) Maintaining Premises. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Advised to remove clutter to reduce contamination and harboring pest.

Observed light not working in walk in cooler. Corrective Action: 511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Advised to have repaired.

Observed bottle in main kitchen with an orange substance without common name label. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS- PIC labeled bottle and advised all bottles shall be labeled with common name at all times.

Observed 3 wet wiping cloths stored on prep top and near wok and prep top counter. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS- wet wiping cloths were placed in Cl solution reading 100 ppm Cl.

Observed live roach in reach in prep top cooler. Controlling Pests. 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;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;
4. Eliminating harborage conditions COS- Roach was removed from kitchen by employee, hands were washed and sanitized before returning to work. Advised to increase pest control. email report to ASHLEY.CLARK1@DPH.GA.GOV

Observed leak from faucet at 3 compartment sink. Water has a continuous drip. System Maintained in Good Repair. A plumbing system shall be repaired according to law and maintained in good repair. Advised to have repaired.

Observed inside of reach in prep top cooler unclean to sight and touch advised to have deep cleaned. 2.The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floors under dry storage good unclean with food debris build up. Observed floors under fryer unclean with grease build up. Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to deep clean and increase cleaning frequency.

Observed ceiling tiles near walk in cooler unclean to sight. Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned.

Equipment & food contact surfaces unclean to sight & touch. Interior of industrial mixer unclean with encrusted food debris present from previous day usage; food container lids unclean. Instructed to clean thoroughly.

Observed sanitizer bucket reading 200+Cl. COS- PIC was educated on using test strips to test sanitizer and bucket was remade to read 100ppmCl

Observed bottle with orange substance without label. COS- bottle was labeled with common name.

Observed 4 wet wiping cloths stored on prep top and near wok. COS- Wiping cloths were moved to sanitizer bucket.

FLoors under wok and fryers unclean with food debris. Advised to deep clean

Observed cell phone stored on prep top cooler. COS- Cell phone was removed.

Observed sprouts(43F), Lo mien noodles(44F) and precooked breaded chicken (44F) not holding a temp of 41F or below. COS- items were moved to reach in of 2nd prep top cooler.

Observed sanitizer bucket reading 200+ Cl. COs- bucket was remade to read 100 ppm CL.

Light in walk in cooler does not provide adequate lighting.