GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  CANTON COOK III RESTAURANT
Address:  2063 CANTON RD
City:  MARIETTA Time In:  11 :  30 AM Time Out:  02 :  00 PM
Inspection Date:    08/29/2024   CFSM:   Lisheng Xu EXP 2029
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004657
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. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

84
Grade

B
Date

03/29/23
Prior Score

96
Grade

A
Date

06/03/22
CURRENT SCORE CURRENT GRADE
 
74
  
C
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)   Lisheng Xu Date:   08/29/2024
Inspector (Signature)  
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 COOK III RESTAURANT		 Permit #
FSP-033-004657		 Date
08/29/2024
Address
2063 CANTON RD 		City/State
MARIETTA GA		 Zipcode
30066
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, Steam Well 1, Soup, Sweet, sour, with tofu 177.0 ° F Hot Holding, Main Kitchen, Rice Cooker, Rice, White (1) 165.0 ° F Hot Holding, Main Kitchen, Rice Cooker, Rice, White (2) 195.0 ° F
Hot Holding, Main Kitchen, Rice Cooker, Rice, Brown (3) 161.0 ° F Hot Holding, Main Kitchen, Rice Cooker, Rice, Fried (4) 158.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 1, Pork, Ribs 39.0 ° F
Cold Holding, Main Kitchen, Reach in Cooler 1, Fish/Seafood, Fried 41.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 1, Chicken, Raw wings 42.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Chicken, Large bowl, fried wings (1)* 66.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Chicken, Large bowl, fried wings (2)* 67.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 2, Pork, Eggroll 39.0 ° F Cold Holding, Main Kitchen, Reach in Cooler 2, Chicken, Fried nuggets 40.0 ° F
Hot Holding, Main Kitchen, Steam Well 2, Chicken, Fried Slice 150.0 ° F Hot Holding, Main Kitchen, Steam Well 2, Chicken, Fried nuggets 159.0 ° F Cold Holding, Main Kitchen, Shelf above prep top cooler, Vegetables, Bean sprouts* 74.0 ° F
Cold Holding, Main Kitchen, Shelf above prep top cooler, Cut Leafy Greens, Chopped cabbage (1)* 70.0 ° F Cold Holding, Main Kitchen, Shelf above prep top cooler, Vegetables, Chopped cabbage (2)* 70.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler 1, Pork, Sausage* 47.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler 1, Vegetables, Fried Tofu* 48.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler 2, Fish/Seafood, Raw shrimp 38.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler 2, Pork, Raw, minced 41.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler 2, Pork, Cooked, sliced 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler 2, Fish/Seafood, Scallops 37.0 ° F Cold Holding, Main Kitchen, Reach in (Under Prep Top Cooler 1), Fish/Seafood, Salted tilapia* 48.0 ° F
Cold Holding, Main Kitchen, Reach in (Under Prep Top Cooler 1), Vegetables, Carrots, peas* 46.0 ° F Cold Holding, Main Kitchen, Reach in (Under Prep Top Cooler 1), Ambient, * 48.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Duck, Whole, cooked* 47.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Bag, fried (1)* 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Bag, fried (2)* 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Bag, fried (3)* 46.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Bag, fried (4)* 47.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Scallops* 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, Cooked, sliced* 45.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Pork, Raw, minced* 45.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw wings (1)* 45.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Minced, marinated* 45.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw wings, marinated* 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, Raw squid* 45.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, Raw, sliced (1) 39.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Beef, Raw, sliced (2) 42.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, Raw, sliced (3)* 45.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Raw, minced * 46.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Pork, Eggroll (1)* 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, Eggroll (2)* 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, Chopped cabbage* 45.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Rice, Noodles* 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, Shredded cabbage, pork (1)* 48.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, Shredded cabbage, pork (2)* 48.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Bean sprouts* 47.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Head of lettuce* 47.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Chopped cabbage* 46.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw pork stored behind cooked pork in prep top cooler.
C/A: Raw animal proteins shall be stored behind other RTE foods in prep top cooler.
COS: PIC rearranged items.  Corrected On-Site.  New Violation.
   
   
   
   
Person in Charge (Signature)    Date: 08/29/2024
Inspector (Signature) SUMERLIN OLINGER Date: 08/29/2024
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 COOK III RESTAURANT		 Permit #
FSP-033-004657		 Date
08/29/2024
Address
2063 CANTON RD 		City/State
MARIETTA GA		 Zipcode
30066
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed chopped egg plant and green beans uncovered in reach-in cooler. (Main kitchen)
Observed various spices, sauces and oils in metal pans on cart (middle and bottom compartments) stored uncovered. (Main kitchen)
C/A: Food shall be covered and protected from overhead contamination.
COS: Food covered.  Corrected On-Site.  Repeat Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several items in walk-in cooler cold holding above 41F. (main kitchen)
Observed 2 large bowls of fried chicken at cold holding above 41F on counter. (Main kitchen).
Observed chopped cabbage and bean sprouts cold holding above 41F on shelf above prep top cooler.
Observed chopped pork, fried tofu, salted tilapia, and carrots/peas cold holding above 41F in prep top cooler unit 1.
C/A: Cold holding TCS foods shall be 41F or below at all times.
COS: Walk in cooler items discarded; Prep top Cooler items discarded; Bean sprouts and chopped cabbage were placed in reach-in cooler to rapidly cool (placed on shelf an hour prior).  Corrected On-Site.  New Violation.
14B Violation of Code: [511-6-1.05(10)(a)] Observed several metal pans wet nested on shelf in ware washing area.
C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed walk-in cooler and prep top cooler 1 not holding proper temperatures.
C/A: Ensure cold holding units are in good repair.
COS: PIC adjusted ambient. WIC cooled to 41F during inspection.  Corrected On-Site.  New Violation.
Remarks Dishwasher: 50ppm Chlorine
3 Compartment Sink: 200ppm Quat
**WIC cooled to 41F during inspection** Re-inspection will occur within 30 business days.
Person in Charge (Signature)    Date: 08/29/2024
Inspector (Signature) SUMERLIN OLINGER Date: 08/29/2024
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