GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  New Dragon
Address:  2841 Greenbriar PKWY
City:  Atlanta Time In:  12 :  30 PM Time Out:  03 :  40 PM
Inspection Date:    09/05/2017   CFSM:   Jerry Zheng
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-004290
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

89
Grade

B
Date

01/23/17
Prior Score

97
Grade

A
Date

07/13/16
CURRENT SCORE CURRENT GRADE
 
64
  
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)   Cara lin Date:   09/05/2017
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 09/15/2017
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
New Dragon		 Permit #
FSP-060-004290		 Date
09/05/2017
Address
2841 GREENBRIAR PKWY 		City/State
ATLANTA GA		 Zipcode
30331
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, RIC4 , Pasta, cook noodle 40.0 ° F Cold Holding, Main Kitchen, RIC4 , Chicken, raw chicken 39.0 ° F Cooling 15 mins , Meat/Seafood Prep, RIC4 , Chicken, Cook Chicken 58.0 ° F
Cooling, Main Kitchen, Walk in Cooler, Ambient, Ambient-air 34.0 ° F Just Cooked, Main Kitchen, rice cooker 2 , Rice, cook rice 164.0 ° F Cold Holding, Meat/Seafood Prep, RIC3 , Chicken, cook Chicken 38.0 ° F
Cold Holding, Meat/Seafood Prep, RIC3 , Pasta, Cook noodle 38.0 ° F Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Fish/Seafood, cook shrimp 41.0 ° F Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Chicken, raw chicken 41.0 ° F
Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Chicken, raw Chicken 41.0 ° F Hot Holding, Front Food Service, rice Cooker, Rice, cook rice 163.0 ° F Cold Holding, Front Food Service, RIC 2, Ambient, Hanging thermometer 40.0 ° F
Cold Holding, Front Food Service, RIC l, Ambient, Ambient Air 45.0 ° F Hot Holding, Front Food Service, Steam Well, Vegetables, spring roll 143.0 ° F Hot Holding, Front Food Service, Steam Well, Chicken, orange Chicken 162.0 ° F
Hot Holding, Front Food Service, Steam Well, Chicken, Teriyaki, 151.0 ° F Hot Holding, Front Food Service, Steam Well, Chicken, Crispy Chicken 170.0 ° F Hot Holding, Front Food Service, Steam Well, Pasta, cook noodles 146.0 ° F
Hot Holding, Front Food Service, Steam Well, Rice, fried rice 141.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] observed PIC not demonstrating knowledge several food-borne risk factors were observed  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] observed hand washing sink next to prep sink blocked by a dolly. All handwashing sinks must be easily accessible. Advised PIC to relocate dolly.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] observed raw Chicken stoned over cook noodles and Chicken. All food items must be properly stored according to its Minimum cook to temperature. Advised PIC to relocate food items  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] observed cook chicken held longer than 24 hrs stored without prep or discard date. All food items cooked and held for 24hrs or longer must be dated with prep or discard date• AAdvised PIC to date mark items  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] observed food items not labeled (sugar salt MSG ) All food items must be labeled with common name  New Violation.
11D Violation of Code: [511-6-1.05((2)(l)] observed several refrigerators without thermometer. All refrigerators must be supplied with Accurate thermometer  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] observed several Wet wiping cloths stored throughout facility All wet wiping cloths must be Stored in Sanitizer solution  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] observed several in use utensils stored With handle submerged in product. All utensils must be stored with handle stored out of product  New Violation.
15A Violation of Code: [511-6-1.05(2)(a)] observed Walk in freezer door broken with insulation exposed. All equipment must be in good repair and properly constructed. Aduised PIC to repair or replace  New Violation.
17C Violation of Code: [511-6-1.07(2)(a)] observed floor wall ceiling heavily soiled with brown grease like debris Advised PIC. to deep Clean facility.  New Violation.
17D Violation of Code: [511-6-1.07(3)(f)] observed no lighting in dry storage. Adequate lighting shall be available Advised PIC to replace light bulb  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] observed live and dead roaches, and fruit-flies. Facility must be free of pest. Advised PIC to have pest control service facility  New Violation.
Remarks inspected with Xinyue Wang and Kwame Boafo

new rules were not discussed Facility needs translator.
Facility Must contact James lipscomb to Schedule intervention 404-613-5579
legal notice will be issued to facility for Scoring'"U"
Person in Charge (Signature)    Date: 09/05/2017
Inspector (Signature) Nicole Watts Date: 09/05/2017