GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  China One
Address:  1444 Hwy 21 S
City:  Springfield Time In:  03 :  30 PM Time Out:  05 :  00 PM
Inspection Date:    06/11/2019   CFSM:   Cui Zhen Liu 1/15/2023
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000148
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

92
Grade

A
Date

02/15/19
Prior Score

77
Grade

C
Date

11/07/17
CURRENT SCORE CURRENT GRADE
 
75
  
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)   Cui Zhen Liu Date:   06/11/2019
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
China One		 Permit #
FSP-051-000148		 Date
06/11/2019
Address
1444 HWY 21 S 		City/State
SPRINGFIELD GA		 Zipcode
31329
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, cooked - discarded (dated 6/11 no time given 42.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, cooked on stick - discard(dated 6/11 no time given 42.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Dairy, Cream cheese and celery mix - discarded dated 6/08 44.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Pork, Fried Egg Roll - discarded 46.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, Air 40.0 ° F Hot Holding, Main Kitchen, Crock, Rice, Fried Rice Crock #2 140.0 ° F
Hot Holding, Main Kitchen, Crock, Rice, White steamed Crock#1 153.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Spices, garlic in oil 40.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Fish/Seafood, raw shrimp 39.0 ° F
Cold Holding, Grill Prep, Prep Top Cooler, Beef, raw steak diced 41.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Chicken, raw diced 41.0 ° F Cooling, Main Kitchen, speed rack, Chicken, Fried nugget size 101.0 ° F
Cooling, Main Kitchen, speed rack, Chicken, Fried nugget size 98.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Observed soda in cup with straw but no lid stored on prep surface...PIC removed before being asked  Corrected On-Site.  New Violation.
2-2E Violation of Code: [511-6-1.03(6)] PIC could not produce norovirus clean-up procedures...a hard copy of an example procedure was given to the PIC during the inspection  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 raw shell eggs stored next to raw chicken in the walk in cooler...PIC rearranged based on internal cook temperatures...remember the following: Bottom shelf to top shelf please arrange foods based on internal cook temperatures...Raw Chicken 165F; Raw ground meat and fish 155F; Cut meats including steak, pork, seafood and fresh shell eggs 145F; cooked foods and fruit or produce 135F  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Date marking was observed on sticky notes on very few items and this was not a consistent operating procedure. No date marking procedures noted in the prep line coolers. CA: Discussed with PIC what foods needed date marking and why as well as discussed using another method than sticky notes which could easily fall off.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed two large dish pans of fried chicken cooling on the speed rack with out active cooling methods...food not covered and no ice bath or other alternative active method used to properly cool foods.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] 1. Repeat #1: Observed Broccoli and Celery fresh and chopped stored in open food bins on prep...utilize lids to cover food when not actively prepping.

2. Bowl stored on top of onions in the prep cooler; it appears the bowl is used to portion raw proteins but this could not be confirmed.

3. Rice was stored for a few moments beside raw battered chicken on prep while the cook retrieved a utensil for the rice and then the rice was moved to another location...this could still lead to cross contamination of raw to ready to eat foods even though it was only moments.

4. Mold beginning to grow into ice machine...currently the mold is a small amount and is isolated to the door in which ice does not touch but this could grow due to spores into the portion of the ice bin that ice touches and should be considered cross contamination...please clean and sanitize the ice machine.

5. Temperatures in the walk in cooler were suspected as being out of compliance...however sticky notes used as sporadic date marking made food appear to be made today and thus the temperatures out of compliance may be due to improper cooling but this could not be confirmed. Sticky notes, cooling and temperatures were addressed and the foods out of temperature were discarded...the PIC is also going to have the walk in cooler serviced...please email me the invoice from the service technician.  Corrected On-Site.  Repeat Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Multiple wiping cloths observed wet and soiled with food debris stored on the prep table  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed residential chest freezer in the back that has rust on lid...now also has rust inside the interior walls of the chest freezer...PIC should budget to replace with a commercial freezer that is approved by the health authority...please do not buy any freezer without having the health inspector approve the equipment before purchase to ensure the freezer can be used in the facility.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Personal frozen foods such as Popsicles observed in the back chest freezer  New Violation.
Remarks Many of the corrected violations observed at the last routine inspection have since not stayed common daily practice...please ensure that violations are corrected on a long term basis to help keep food and patrons safe from contamination.
Please correct the following before the next routine inspection:
Person in Charge (Signature)    Date: 06/11/2019
Inspector (Signature) Alena Aviles Date: 06/11/2019
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
China One		 Permit #
FSP-051-000148		 Date
06/11/2019
Address
1444 HWY 21 S 		City/State
SPRINGFIELD GA		 Zipcode
31329
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1. Do not store the broom in front of the hand sink.
2. A permanent partition should be placed on the prep sink to avoid splashing of raw foods onto speed rack...plastic sheet on side of speed rack will not suffice long term.
Person in Charge (Signature)    Date: 06/11/2019
Inspector (Signature) Alena Aviles Date: 06/11/2019
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