GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  BEST NOODLE WORLD & SEAFOOD
Address:   1363 CLAIRMONT ROAD
City:  DECATUR Time In:  01 :  30 PM Time Out:  04 :  35 PM
Inspection Date:    12/13/2016   CFSM:  Elizabeth Jobson 05/11/17
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  888077
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

90
Grade

A
Date

07/06/16
Prior Score

100
Grade

A
Date

04/01/16
CURRENT SCORE CURRENT GRADE
 
60
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Prapassorn Bai Date:   12/13/2016
Inspector (Signature)   Latoya Glover
Follow-up: YES circle   NO circle
Follow-up Date: 12/27/2016
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
BEST NOODLE WORLD & SEAFOOD		 Permit #
888077		 Date
12/13/2016
Address
1363 CLAIRMONT ROAD 		City/State
DECATUR GA 		Zipcode
30033
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Bar, 30.0 ° F Dairy Dairy / Bar, 32.0 ° F Ambient Ambient / Bar, 40.0 ° F
Dairy Dairy / Bar, 39.0 ° F Rice Rice / Main Kitchen, 164.0 ° F Chicken Chicken / Main Kitchen, 169.0 ° F
Tofu Tofu / Main Kitchen, 41.0 ° F Tomatoes Tomatoes / Main Kitchen, Cut 39.0 ° F Cheese Cheese / Main Kitchen, 40.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, 38.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, 35.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, 37.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, 39.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, 170.0 ° F Ambient Ambient / Main Kitchen, 39.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, 35.0 ° F Dairy Dairy / Main Kitchen, 40.0 ° F Garlic Oil Garlic Oil / Main Kitchen, ** 45.0 ° F
Chicken Chicken / Main Kitchen, 40.0 ° F Vegetables Vegetables / Main Kitchen, *cooked at ~ 12:00/12:30PM 1st temp @ 1:44PM 84.0 ° F Vegetables Vegetables / Main Kitchen, *2nd temp at 2:35 PM 81.0 ° F
Vegetables Vegetables / Main Kitchen, *3rd temp at 2:58PM 79.0 ° F Ambient Ambient / Main Kitchen, FFS 00.0 ° F Ambient Ambient / Main Kitchen, FFS 00.0 ° F
Rice Rice / Main Kitchen, 41.0 ° F Chicken Chicken / Main Kitchen, 42.0 ° F Chicken Chicken / Main Kitchen, 39.0 ° F
Ambient Ambient / Main Kitchen, FFS 00.0 ° F Ambient Ambient / Main Kitchen, FFS 00.0 ° F Ambient Ambient / Main Kitchen, FFS 00.0 ° F
Ambient Ambient / Main Kitchen, FFS 00.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-1A Violation of Code: [511-6-1.04(4)(c)] Observed raw beef stored above and next to Ready-To-Eat (RTE) food items in the prep top cooler( i.e. vegetables, noodles, and sauces). COS: Items relocated.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed multiple food contact utensils, that were stored as clean, soiled with an accumulation of dry food debris ( i.e. knifes, plates, bowls, vegetable slicers, and whisk). COS: Items removed to be cleaned and sanitized.  Corrected On-Site.  New Violation.
5-1A Violation of Code: [511-6-1.04(5)(d)] Observed facility doing a non continuous cooking process of raw chicken. Facility did not submit procedures to the Health Department prior to beginning process. Advised PIC to discontinue non-continuous cooking process until procedures have been approved. Observed partially cooked chicken stored below raw chicken. If the facility wishes to continue doing the non-continuous cooking process, the facility needs to submit written procedures to the Health Department for approval prior to continuing the non continuous cooking process. Advised PIC to reference pages 67-68 of the GA 511-6-1 Food Code Rules and Regulations. for guidance on non-continuous cooking requirements. PIC finished cooking the partially cooked chicken to 165F+.  Corrected On-Site.  New Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed vegetables, that were cooked at ~ 12:00/12:30 PM, that did not cool down from 135F-70F or below within 2 hours ( see item reference on temp sheet with an *). COS: Item discarded.  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(h)] Observed multiple containers of (RTE) Time/Temperature Control for safety (TCS) food items that were not discarded by the end of the 7 day holding time frame ( multiple containers of cooked rice dated 12/06/16 and 12/01/16). COS: Items discarded. Advised PIC that the day of prep is included in the 7 day holding time frame.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(t)] Advised PIC to put up a splash guard on both sides of the hand sink or relocate food/food contact surfaces away from hand sink ( sushi bar hand sink). Water from hand sink splashing onto food/food contact surfaces. Employee cleaned/ sanitized items.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed an accumulation of dry food debris at the bottom of coolers and in cooler gaskets. Advised PIC to clean and sanitize equipment.  New Violation.
17A Violation of Code: [511-6-1.07(5)(i)] Door that leads from restroom into dining area is not tight fitting or self closing. PIC was advised last inspection that the restroom door must be self closing and tight fitting.  New Violation.
Person in Charge (Signature)    Date: 12/13/2016
Inspector (Signature) Latoya Glover Date: 12/13/2016
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
BEST NOODLE WORLD & SEAFOOD		 Permit #
888077		 Date
12/13/2016
Address
1363 CLAIRMONT ROAD		 City/State
DECATUR GA 		Zipcode
30033
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Calibrate: Thermapen 32F Thermaworks 32F Dial 32F Delta 32F
FFS- Foods Frozen Solid
Observed parasite destruction letters, food invoices, and written/verbal employee health policy.
Observed one TCS food item that was not cold holding at 41F or below ( see item on temp sheet marked with **). COS: Item relocated to cooler to cool down. Majority of cold temps in compliance.
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Person in Charge (Signature)    Date: 12/13/2016
Inspector (Signature) Latoya Glover Date: 12/13/2016

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