Feb 16, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed food in the standing reach in cooler in front of the fryers cold held above 41F. The reach in cooler was observed not holding proper temperatures to keep items cold. Items that were in no more the 2F above 41F were able to be transferred to another cooler. Items exceeding 2F were discarded. Manager was advised to have the reach in cooler repaired.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed pepper chicken and fried chicken wings hot held below 135F. Manager was advised to reheat the items to 165F.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed lo mien and broccoli stored uncovered on the counter next to the prep top cooler. PIC corrected on site.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)
Observed chlorine sanitizer solution above 200ppm, exceeding the maximum concentration, making it too toxic. Manager remade the solution to 50ppm.
13B - compliance with georgia smoke free air act
Regulation: O.C.G.A. 31-12A-1 to 31-12A-13 - ga smoke free air act of 2005
Observed employee smoking a cigarette in the dry storage area of the kitchen. Employee was advised that they are not allowed to smoke in the kitchen. Employee proceeded to go outside of the establishment to discard cigarette. Manager was advised to place a no smoking sign in the kitchen.