GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Four Seasons Asian Cuisine
Address:  7722 Spalding DR
City:  NORCROSS Time In:  03 :  10 PM Time Out:  04 :  50 PM
Inspection Date:    10/02/2019   CFSM:   Dendy Bong
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-006315
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

04/11/19
Prior Score

94
Grade

A
Date

06/20/18
CURRENT SCORE CURRENT GRADE
 
66
  
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)   Dendy Bong Date:   10/02/2019
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 10/11/2019
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
Four Seasons Asian Cuisine		 Permit #
FSP-060-006315		 Date
10/02/2019
Address
7722 SPALDING DR 		City/State
NORCROSS GA		 Zipcode
30092
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hot Holding, Main Kitchen, Rice Cooker , Rice, White Rice 163.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Chicken (cooked) 52.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, Beef (raw) 54.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Chicken (raw) 48.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Orange Chicken 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken (raw) 39.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 40.0 ° 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 failure to display demonstration of knowledge. PIC during the time of inspection did not know the proper ways to store food. PIC repeatedly placed raw chicken over ready to eat foods in the walk-in cooler. (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways. (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. C/A: PIC did not store raw chicken correctly. Retraining needed immediately.  New Violation. Correct By: 10/04/2019
2-2D Violation of Code: [511-6-1.07(3)(b)] Observed failure to provide hand drying towels at the hand washing sink located in the main kitchen. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
1. Individual, disposable towels. C/A: PIC was able to provide a paper towels for hand washing sink.  Corrected On-Site.  New Violation. Correct By: 10/04/2019
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw chicken stored over ready to eat food (soy sauce) in the walk-in cooler located in the main kitchen. 1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding. C/A: PIC was advised to store raw chicken on the below the ready to eat foods but the PIC refused advice.  New Violation. Correct By: 10/03/2019
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed failure to hold TCS foods (raw chicken 48F, raw beef 54F and cooked chicken 52F) under 41F in the prep top cooler located in the main kitchen. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. C/A: PIC was advised to discard food but refused to do so.  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] Observed multiple food items in the walk-in cooler not labeled. (c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
2. Label information shall include:
(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement. C/A: PIC was advised to label food items that are stored more than 24 hours in the food facility.  New Violation. Correct By: 10/07/2019
12A Violation of Code: [511-6-1.04(4)(q)] Observed soy sauce stored on the floor in the walk-in cooler located in the main kitchen. (iii) Food should by stored at least 6 inches (15 cm) above the floor. COS: PIC was advised to store food at least 6 inched off the floor. PIC put a crate under the soy sauce buckets.  Corrected On-Site.  Repeat Violation.
13A Violation of Code: [511-6-1.02(1)(d)] Observed failure to display the most current inspection report. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC was advised to display the most current inspection report.  New Violation.
Remarks Legel notice has been written to correct all violations within 10 days.

3 Compartment Sink Sanitizer: 100 ppm (Chlorine)
Person in Charge (Signature)    Date: 10/02/2019
Inspector (Signature) Robert Green Date: 10/02/2019