GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  CANTON HOUSE
Address:   4825 BUFORD HIGHWAY
City:  CHAMBLEE Time In:  12 :  15 PM Time Out:  04 :  40 PM
Inspection Date:    11/01/2016   CFSM:  Phuc Vuong
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  881971
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

58
Grade

U
Date

10/19/16
Prior Score

81
Grade

B
Date

09/21/15
CURRENT SCORE CURRENT GRADE
 
85
  
B
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)   Cam Vuong Date:   11/01/2016
Inspector (Signature)   Leon Smith
Follow-up: YES circle   NO circle
Follow-up Date:
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
CANTON HOUSE		 Permit #
881971		 Date
11/01/2016
Address
4825 BUFORD HIGHWAY 		City/State
CHAMBLEE GA 		Zipcode
30341
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, 05.2 ° F Ambient Ambient / Main Kitchen, 06.1 ° F Ambient Ambient / Main Kitchen, 32.0 ° F
Shrimp Shrimp / Main Kitchen, Raw Shrimp 28.9 ° F Pork Pork / Main Kitchen, Raw ground pork 37.0 ° F Pastry Pastry / Main Kitchen, Pastry 42.0 ° F
Ambient Ambient / Main Kitchen, 25.5 ° F Flan Flan / Main Kitchen, Flan 34.4 ° F Rice Cake Rice Cake / Main Kitchen, Rice Cake 40.0 ° F
Pastry Pastry / Main Kitchen, Pastry with pork 40.0 ° F Chicken Chicken / Main Kitchen, chicken 175.0 ° F Chicken Chicken / Main Kitchen, chicken 200.0 ° F
Main Kitchen, Warmer (TPHC) 00.0 ° F Ambient Ambient / Main Kitchen, 38.5 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Raw fish 38.0 ° F
Chicken Chicken / Main Kitchen, Raw chicken 38.0 ° F Ambient Ambient / Main Kitchen, 28.6 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Raw Tilapia 38.0 ° F
Main Kitchen, Raw Shrimp 41.0 ° F Pork Pork / Main Kitchen, Raw Pork 38.0 ° F Ambient Ambient / Main Kitchen, 38.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Cooked shrimp 39.0 ° F Ambient Ambient / Main Kitchen, 33.3 ° F Sprouts Sprouts / Main Kitchen, Raw Sprouts 42.0 ° F
Tofu Tofu / Main Kitchen, Fried Tofu 42.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Cut cabbage 41.0 ° F Rice Rice / Main Kitchen, Rice 170.0 ° F
Rice Rice / Main Kitchen, Rice 156.0 ° F Soup Soup / Main Kitchen, Chicken soup broth 195.0 ° F Soup Soup / Main Kitchen, Wonton Soup 165.0 ° F
Soup Soup / Main Kitchen, Wonton Soup 185.0 ° F Soup Soup / Main Kitchen, Egg drop soup 165.0 ° F Soup Soup / Main Kitchen, Sweet and sour soup 158.0 ° F
Rice Rice / Main Kitchen, Fried Rice 158.0 ° F Ambient Ambient / Main Kitchen, All food frozen 01.8 ° F Ambient Ambient / Main Kitchen, All food frozen 07.0 ° F
Ambient Ambient / Main Kitchen, 34.0 ° F Soup Soup / Main Kitchen, Rice soup with pork 38.0 ° F Soup Soup / Main Kitchen, Black bean soup 38.0 ° F
Soup Soup / Main Kitchen, Rice soup 38.0 ° F Ambient Ambient / Main Kitchen, No TCS foods 36.0 ° F Ambient Ambient / Main Kitchen, All food frozen 06.3 ° F
Ambient Ambient / Main Kitchen, 37.9 ° F Rice noodle Rice noodle / Main Kitchen, Rice noodle 40.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Raw shrimp 38.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Raw tilapia 38.0 ° F Fish/Seafood Fish/Seafood / Front Food Service, Shrimp 175.0 ° F Beef Beef / Front Food Service, Beef 165.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C Violation of Code: [511-6-1.04(3)(e)] 7 hermetically sealed cans were observed severely dented. This may cause the integrity of the food to be compromised. COS. Cans were segregated to be returned to the manufacturer.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Mechanical ware washing not sanitizing at 50 ppm minimum chlorine. After several washes, readings were measured at 0 with chlorine test strips. COS. Repair man serviced dishwasher. 50 ppm chlorine residual was measured.  Corrected On-Site.  Repeat Violation.
Remarks Thermometer calibration: Atkins: 32.7, Delta Trak: 32.2 32.5,32.7, Thermoworks: 30.9

Sanitizer buckets: #1 50 ppm, #2 200 ppm, 3 compartment sink: 100 ppm
*Placed hold order on dented cans of bamboo shoots and pineapples.

Thomeka Nelson was present during the inspection.
Person in Charge (Signature)    Date: 11/01/2016
Inspector (Signature) Leon Smith Date: 11/01/2016