KOKEE TEA MALL OF GEORGIA

8-2B: .07(6)(g)Observed only bucket of sanitizer with a concentration that well exceeded 200ppm. Employee was actively wiping counters during inspection. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC (person in charge) remade sanitizer to correct concentration and counters were cleaned.

13A: .02(1)(d)The inspection report displayed was an "81B" and was not the most current score. 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. (C) Corrective Actions: PIC posted most current report.

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Could not correct on-site. Please correct by 4/16/2026.

1-2A: .03(2)Upon arrival at facility, there was no one in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Could not correct on-site. Please correct by 4/16/2026.

12B: .03(5)(j)Two of of the three employees with hair no loner than 1/2 inch did not have hair restraint while preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Hats were donned.

12B: .03(5)(h)Observed employee making a drink with a bracelet and watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employee removed jewelry and washed hands.

12C: .04(4)(m)Observed two wet wiping cloths stored on counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths were placed into bucket.

*SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

2-1B: .03(5)(c)Observed employee handle phone and then start to prepare a drink. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Drink was discarded and employee washed hands.

2-2A: .03(2)(o)One employee on staff did not have a way to demonstrate he was aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee read and signed health agreement.

2-2B: .03(5)(k)1&2Observed empty employee drink stored on counter (container had no lid but was disposable with straw). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Cup was discarded.

2-2D: .07(3)(b)There were no paper towels at all three hand sinks (one sink in front, one in back of kitchen and one in the employee restroom). Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were placed at hand sink.

4-2B: .05(6)(n)Sanitizer that employees were wiping the counters with had a chlorine concentration below 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Bleach was added to sanitizer to the correct concentration.

6-1D: .04(6)(i)Boba was on time control but only had a discard time of 4pm. One employee stated it was placed out at 11am and the other stated it was 12pm. Employee stated at 4pm they reheat the boba and start time control again. 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: Boba was discarded.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

8-2B: .07(6)(e)Observed three bottles of Raid (for residential use) in employee bathroom. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: Chemicals were discarded.

12A: .04(4)(q)Observed four boxes of tea stored on floor. 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) Corrective Actions: Boxes were moved to appropriate location.

6-1D: .04(6)(i)Observed boba that was on time control but did not have a start or end time. When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Boba was discarded.

6-2: .04(6)(g)Observed sweet cream, milk, half and half and heavy cream that were opened longer than 24 hours but did not have a date mark on the items. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC (person in charge) marked items with the date prepared.

10D: .04(4)(d)Observed working containers that held sweet cream (4 working containers) and jugs (at least 10) of prepared milk teas that were not labeled with common name. 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 labeled items.

12C: .04(4)(m)Observed at least 20 wet wiping cloths stored on the counter. Cloths were around sinks, ice chest in front counter and hanging on coffee machines. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC relocated cloths to sanitizer.