Jan 9, 2026
Routine
All cold holding and hot holding temperatures in compliance unless otherwise noted. NOTE: An informal inspection will occur on January 16, 2025. Have all violations corrected by January 16, 2025 or permit may be suspended. NOTE: This facility is serving raw beef and raw eggs. Currently it is a risk type 1 facility. It needs to be changed to a risk type 2 facility. NOTE: Ensure that no sanitizer buckets are stored on the floor. NOTE: Ensure that only an approved sanitizer is used on all food contact surfaces. NOTE: Ensure that if the facility wants to use a raw seafood mix that contains raw mussels then it must be purchased from an approved supplier off of the Interstate Shellfish Shippers List. The packages must be kept for 90 days with the date on bag when the mix was fully used. The ICSSL was provided to the facility. NOTE: Cooking is done fully by customer. Questions? 770-963-5132 www.gnrhealth.com
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2-2D: .06(2)(o)Observed that the only handwashing sink in the kitchen was blocked from use by a prep table.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: The prep table was moved away from the handwashing sink so that it is available for use.//
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5-2: .04(7)(e)Observed that the restaurant has raw bulgogi and raw eggs on the menu for the consumer to self cook with no consumer advisory/warning on the digital menu indicating which foods are raw.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
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11D: .05(2)(k)Observed that the restaurant does not have a thermometer for measuring food temperatures.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)
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14A: .04(4)(k)Observed in-use utensils stored so that the handles were touching the food in the pork dumplings, veggie dumplings, and in the seasoning mix.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person in charge removed the soiled utensils and had them cleaned and sanitized.//
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15A: .05(1)(a)Observed that the protective covering for the stainless steel equipment in the kitchen ( the shelving next to the two door refrigerator unit) was not removed.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
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17D: .07(4)(b)Observed employee food stored above consumer food in the upright two door refrigerator.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: The person in charge rearranged the refrigerator so that the employee food is stored below any consumer food.//