NORTHLAKE THAI CUISINE

Observed employee wetting wiping cloth in handwashing sink. Observed employee dumping cold water from container that was holding in use utensils in the handwashing sink, and then use handwashing sink to fill container. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. COS: PIC told employee not to use handwashing sink for anything besides handwashing.

Observed multiple foods stored in the Walk in cooler and prep top coolers without preparation or disposition dates. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf

Observed an open carton of soy milk in walk in cooler with use by date of November 3, 2025. Observed multiple furikake seasonings in dry storage that expired in the year 2020. CA: 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P COS: The milk was discarded. The seasonings were discarded.

Observed the concentration of the chlorine sanitizer in the chlorine bucket at 200ppm. CA: 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 (Which is between 50ppm and 100ppm for chlorine)

Observed "92" score posted and displayed in a frame at the start of the inspection when the previous score was a "73". CA: 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. When walking back up to the front of restaurant after inspection, the PIC placed "73" score in frame laying on the counter out of public sight. The PIC presented it to the inspector. Discussed with PIC that the most current score must be presented.

Observed in-use utensil for rice stored in standing water at 60F. CA: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: The PIC dumped water and let the utensils stay in the clean, dry container.

Observed build up of debris on the non food contact surface of metal pan stored as clean in the kitchen. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Provide health inspector with proof of cleaned pans with a photo by or before January 9, 2026.

Observed brown liquid at the bottom of prep top cooler two. Observed food debris in both prep top coolers and in microwave. Observed racks in walk in cooler unclean with build up of food debris and grime. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed frozen raw shrimp, chicken, fish, and pork wrapped in cling wrap and stored in freezer together all in one pan.
CA:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, 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

Observed red curry, yellow curry, salad, and ambient temperature of small prep top cooler reading at temperatures above 41F (see temperature log). Advised PIC not to serve foods from this prep top cooler and to use the curry and salad from the walk in cooler. Advised PIC not to place any TCS foods in small prep top cooler until it is fixed. Send completion of work order to niasia.rouse@dph.ga.gov

Observed multiple foods (salad, scallops, and raw chicken) in both prep top coolers stored uncovered. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed chlorine sanitizer for dishwashing machine from an unknown company and lacking EPA registration number. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used. Discussed with PIC that they must hand wash all equipment in 4 compartment sink and sanitize using the disinfecting bleach. Also discussed with PIC that they must purchase a sanitizer for the dish machine that is EPA registered before they can use the dish washing machine as a valid method of sanitization.

Observed multiple utensils and dishware unclean with dust and old food particles. CA: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.Pf

Observed build up of dust near the handwashing sink by the fryers. Observed doors and handles of prep top coolers unclean to sight and touch. Observed brown liquid spill on the bottom and food accumulation on the racks inside of small prep top cooler. Observed strip curtains in Walk in Cooler (WIC) unclean with mildew and mold. CA: 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed frozen raw shrimp, chicken, fish, and pork wrapped in cling wrap and stored in freezer together all in one pan. Observed raw salmon stored under raw beef and pork. Observed multiple foods stored directly on top of each other that have different final cook temperatures in the Walk In Freezer. CA:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, 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.

PIC and employees were unable to provide clean up procedures or disinfectant upon request. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Employee bought disinfectant Bleach; health inspector provided clean-up procedure.

There was no chlorine on site that is EPA registered for cleaning food contact surfaces. CA: Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used. COS: PIC had employee purchase Bleach that is effective against norovirus and EPA registered.

Observed multiple foods stored in the Walk in cooler and prep top coolers without preparation or disposition dates. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf COS: PIC provided date labels for foods.