GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Mr. Sze
Address:  3010 Highway 80 E
City:  Bloomingdale Time In:  01 :  10 PM Time Out:  02 :  20 PM
Inspection Date:    08/13/2019   CFSM:   Yi Zhang 06/30/2022
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000103
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

73
Grade

C
Date

05/22/19
Prior Score

81
Grade

B
Date

08/03/18
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)   Yi Yuan Zhang Date:   08/13/2019
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
Mr. Sze		 Permit #
FSP-051-000103		 Date
08/13/2019
Address
3010 HIGHWAY 80 E 		City/State
BLOOMINGDALE GA		 Zipcode
31302
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Fried cooked 33.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw seasoned 32.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, raw beef 38.0 ° F
Just Cooked, Main Kitchen, WOK, Chicken, Sesame Chicken - Fried Batch #3 179.0 ° F Just Cooked, Main Kitchen, WOK, Chicken, Sesame Chicken - Fried Batch #2 188.0 ° F Just Cooked, Main Kitchen, WOK, Chicken, Sesame Chicken - Fried Batch #1 191.0 ° F
Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Chicken, raw sliced seasoned 40.0 ° F Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Beef, raw sliced 40.0 ° F Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Fish/Seafood, raw jumbo shrimp 35.0 ° F
Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Fish/Seafood, cooked shrimp 38.0 ° F Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Chicken, Cooked shredded 40.0 ° F Cold Holding, Meat/Seafood Prep, Prep Top Cooler, Pork, Cooked cubed 41.0 ° F
Hot Holding, Main Kitchen, Crock, Rice, Crock #2 Fried Rice 174.0 ° F Hot Holding, Main Kitchen, Crock, Rice, Crock #1 White Rice 160.0 ° F    
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1C Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)] Observed bare hand contact by Owner with cooked noodles...noodles that were touched were voluntarily discarded and the owner washed hands and put on gloves.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed a slow drain indicating a clog in the hand sink;

Observed gloves and a wiping cloth in the drain.

Gloves and wiping cloth removed and PIC will get drain checked out for clog  Corrected On-Site.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] Items throughout facility in all coolers and counters were not observed to posses a date mark indicating discard date. All items held over 24 hours must have a discard date indicating 7 days from the original prep date as well as a common name label on each food out of original container and/or prepared on site.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Cooling several batches of uncovered noodles on the counter open without active cooling method in large quantities...items cooling must have an ice bath, shallow pans, ice paddle or blast chiller to properly cool and must be lightly covered to protect from overhead contamination; CA: items on shallow pan covered lightly and placed in the walk in cooler  Corrected On-Site.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed improper thawing of Raw Chicken, raw beef and raw shrimp with no running water in 3-compartment sink. All three sinks used (first two with Chicken) and third compartment with beef and raw shrimp was on floor thawing (near air gap); See picture on file for further details.

All three of these foods should not be thawed at the same time and only the sanitizer sink should be used to thaw proteins.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(r)] Observed raw shrimp thawing in pan stored on the ground under the three compartment sink near the air gap that had potential to splash on the foods. Food was removed from floor.

Observed dawn dish detergent on drain board above raw chicken stored in the three compartment sink. Foods were moved and placed in proper sinks.  Corrected On-Site.  New Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Inspection report was posted behind the counter...please post in the front of the facility not behind the counter.  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Butcher knife observed to have black residue and rust on it stored with the clean knives on the magnetic strip; PIC removed and will no longer use per translator (daughter).  Corrected On-Site.  New Violation.
Remarks Facility has provided all weekly pictures indicating compliance with separation in the walk in cooler and all violations from the last routine inspection have been corrected.
Person in Charge (Signature)    Date: 08/13/2019
Inspector (Signature) Alena Aviles Date: 08/13/2019