GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Mulan Restaurant
Address:  824 Juniper ST
City:  Atlanta Time In:  01 :  00 PM Time Out:  03 :  30 PM
Inspection Date:    09/21/2017   CFSM:   Sani Chandra
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-003965
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

91
Grade

A
Date

05/17/16
Prior Score

97
Grade

A
Date

03/23/16
CURRENT SCORE CURRENT GRADE
 
50
  
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)   Ingsiane Lin Date:   09/21/2017
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/02/2017
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
Mulan Restaurant		 Permit #
FSP-060-003965		 Date
09/21/2017
Address
824 JUNIPER ST 		City/State
ATLANTA GA		 Zipcode
30308
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Downstairs Storage, Walk in Cooler, Beef, Raw Beef 42.0 ° F Cold Holding, Downstairs Storage, Walk in Cooler, Ambient, 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 19.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw Chicken 39.0 ° F Hot Holding, Main Kitchen, Steam Well, Rice, White Rice 184.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Spices, Curry Sauce 39.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 50.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Cooked Chicken 46.0 ° F Hot Holding, Main Kitchen, Steam Table, Soup, Cocunut Soup 188.0 ° F
Hot Holding, Main Kitchen, Counter Top/Table, Rice, 82.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 55.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Cooked Shrimp 54.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Cooked Chicken 51.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, Raw Beef 50.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Tofu, Fried Tofu 74.0 ° F
Just Cooked, Main Kitchen, Fryer, Chicken, Fried Chicken 194.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 30.0 ° 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 person in charge failure to demonstrate knowledge by complying with food code and not conducting any foodborne illness risk factors.  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employee failure to wash hands before donning new pair of gloves, after entering kitchen from rear back door, and after placing on a hair restraint.  Corrected On-Site.  New Violation.
2-2B Observed employees failure to consume beverages in a single serve cup with lid and straw in food preparation area.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed failure to separate raw animal foods according to final cook temperature in all refrigeration units.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw animal food stored over ready to eat and fully cooked food products in refrigeration units.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed failure to cover food product stored in refrigeration units.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Observed failure to provide sanitize solution at proper concentration specified in food code in buckets and at dish machine. Chlorine solution must be maintained between 50-100ppm.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to properly cold hold TCS food stored in prep top coolers at cook line.
Observed failure to properly cold hold fried tofu stored in container of counter at cook line.
*Advised facility to discard the food products. Past 2 hour time frame to correct by rapidly chilling product to 41 degrees Fahrenheit(F).  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed failure to hot hold rice stored in container on prep top counter at cook line. *Advised facility to discard product.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Observed employee to wear hair restraint while at cook line preparing food. COS: Employee placed hat on head  Corrected On-Site.  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed failure to place wet cloths in sanitize solution between use.  Corrected On-Site.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] *Observed in use spoons to scoop rice stored in standing water.
*Observed in use knives stored in cracks around prep tables in main kitchen.
*Observed scoop handles touching food product while stored in container.  Corrected On-Site.  New Violation.
14B Violation of Code: [511-6-1.05(10)(g)2] Observed failure to protect food contact surfaces of plates stored at cook line.  New Violation.
15A Violation of Code: [511-6-1.05(2)(a)] Observed bowl utilized as scoop and stored in food product.  Corrected On-Site.  New Violation.
15A Violation of Code: [511-6-1.05(2)(a)] Observed food products stored in opened aluminum cans. Containers must be smooth, and easily cleanable. Once a can has been opened the seal is no longer smooth and not easily cleanable. Food product must be transferred to a food grade container to be stored.  New Violation.
   
   
   
Person in Charge (Signature)    Date: 09/21/2017
Inspector (Signature) Date: 09/21/2017
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
Mulan Restaurant		 Permit #
FSP-060-003965		 Date
09/21/2017
Address
824 JUNIPER ST 		City/State
ATLANTA GA		 Zipcode
30308
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
15A Violation of Code: [511-6-1.05(1)(a)] Observed non-commercial grade microwaves utilized in facility.
-White Frigidaire
-Black Frigidaire
-Red and black West Bend  New Violation.
15A Violation of Code: [511-6-1.05(3)(j)] Observed failure to designate sink for washing fruits and vegetables only. Observed hand soap stored at sink labeled vegetable only. COS: Soap removed  Corrected On-Site.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed failure to properly clean food containers by removing old labels before wash, rinsing, and sanitizing.  New Violation.
16B Violation of Code: [511-6-1.06(2)(d)] Observed air gap at vegetable sink obstructed. must provide a proper 2 in air gap at vegetable sink.  New Violation.
17D Violation of Code: [511-6-1.07(2)(i)] Observed light shields at downstairs food storage area in disrepair.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed employee failure to store personal items in a designated area to avoid contamination of food contact surfaces at cook line. (Keys, and cellphones)  Corrected On-Site.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed failure to protect outer openings at rear back door of kitchen. (Door and screen open to kitchen) (Screen not properly fitted to opening causing openings around screen)  New Violation.
Remarks ADVISEMENTS:
*Facility must date mark ready to eat TCS food products placed in refrigeration units overnight.
*Observed reach in coolers at cook line failed to maintain an ambient temperature of 41 degrees F or below. Facility must obtain adequate refrigeration units to maintain food at a temperature of 41 degrees F or below.
*Facility must label food products with a common name once removed from original container or packaging. (Salt, Sugar, Flour, Oil, Seasonings)
*Observed chafing fuel stored by spaghetti. Toxic chemicals must be stored away from food products.
Person in Charge (Signature)    Date: 09/21/2017
Inspector (Signature) Date: 09/21/2017
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