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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.)
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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
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| Compliance Status |
COS |
R |
| 1 |
IN |
OUT |
NA |
NO |
Supervision |
4 points |
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1-2A. PIC present, demonstrates knowledge, performs duties |
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1-2B. Certified Food Protection Manager |
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| 2 |
IN |
OUT |
NA |
NO |
Employee Health, Good Hygienic Practices, Preventing Contamination by Hands |
9 points |
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2-1A. Proper use of restriction & exclusion |
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2-1B. Hands clean and properly washed |
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2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed |
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4 points |
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2-2A. Management knowledge, responsibilities, reporting |
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2-2B. Proper eating, tasting, drinking, or tobacco use |
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2-2C. No discharge from eyes, nose, and mouth |
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2-2D. Adequate handwashing facilities supplied & accessible |
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2-2E. Response procedures for vomiting & diarrheal events |
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| 3 |
IN |
OUT |
NA |
NO |
Approved Source |
9 points |
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3-1A. Food obtained from approved source |
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3-1B. Food received at proper temperature |
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3-1C. Food in good condition, safe, and unadulterated |
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3-1D. Required records: shellstock tags, parasite destruction |
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| 4 |
IN |
OUT |
NA |
NO |
Protection From Contamination |
9 points |
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4-1A. Food separated and protected |
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4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food |
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4 points |
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4-2A. Food stored covered |
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4-2B. Food-contact surfaces: cleaned & sanitized |
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| Compliance Status |
COS |
R |
| 5 |
IN |
OUT |
NA |
NO |
Cooking and Reheating of TCS Foods, Consumer Advisory |
9 points |
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5-1A. Proper cooking time and temperatures |
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5-1B. Proper reheating procedures for hot holding |
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4 points |
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5-2. Consumer advisory provided for raw and undercooked foods |
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| 6 |
IN |
OUT |
NA |
NO |
Holding of TCS Foods, Date Marking of TCS Foods |
9 points |
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6-1A. Proper cold holding temperatures |
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6-1B. Proper hot holding temperatures |
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6-1C. Proper cooling time and temperature |
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6-1D. Time as a public health control: procedures and records |
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4 points |
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6-2. Proper date marking and disposition |
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| 7 |
IN |
OUT |
NA |
NO |
Highly Susceptible Populations |
9 points |
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7-1. Pasteurized foods used: Prohibited foods not offered |
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| 8 |
IN |
OUT |
NA |
NO |
Chemicals |
4 points |
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8-2A. Food additives: approved and properly used |
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8-2B. Toxic substances properly identified, stored, used |
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| 9 |
IN |
OUT |
NA |
NO |
Conformance with Approved Procedures |
4 points |
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9-2. Compliance with variance, specialized process and HACCP plan |
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| GOOD RETAIL PRACTICES |
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(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)
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Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| 10 |
OUT |
Safe Food and Water, Food Identification |
3 points |
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10A. Pasteurized eggs used where required |
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10B. Water and ice from approved source |
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10C. Variance obtained for specialized processing methods |
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10D. Food properly labeled; original container |
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| 11 |
OUT |
Food Temperature Control |
3 points |
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11A. Proper cooling methods used: adequate equipment for temperature control |
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11B. Plant food properly cooked for hot holding |
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11C. Approved thawing methods used |
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11D. Thermometers provided and accurate |
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| 12 |
OUT |
Prevention of Food Contamination |
3 points |
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12A. Contamination prevented during food preparation, storage, display |
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12B. Personal cleanliness |
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12C. Wiping cloths: properly used and stored |
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12D. Washing fruits and vegetables |
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| 13 |
OUT |
Postings and Compliance with Clean Air Act |
1 point |
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13A. Posted: Permit/Inspection/Choking Poster/Handwashing |
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13B. Compliance with Georgia Smoke Free Air Act |
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| Compliance Status |
COS |
R |
| 14 |
OUT |
Proper Use of Utensils |
1 point |
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14A. In-use utensils: properly stored |
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14B. Utensils, equipment and linens: properly stored, dried, handled |
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14C. Single-use/single-service articles: properly stored, used |
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14D. Gloves used properly |
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| 15 |
OUT |
Utensils, Equipment and Vending |
1 point |
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15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used |
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15B. Warewashing facilities: installed, maintained, used; test strips |
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15C. Nonfood-contact surfaces clean |
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| 16 |
OUT |
Water, Plumbing and Waste |
2 points |
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16A. Hot and cold water available; adequate pressure |
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16B. Plumbing installed; proper backflow devices |
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16C. Sewage and waste water properly disposed |
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| 17 |
OUT |
Physical Facilities |
1 point |
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17A. Toilet facilities: properly constructed, supplied, cleaned |
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17B. Garbage/refuse properly disposed; facilities maintained |
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17C. Physical facilities installed, maintained, and clean |
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17D. Adequate ventilation and lighting; designated areas used |
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| 18 |
OUT |
Pest and Animal Control |
3 points |
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18. Insects, rodents, and animals not present |
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| 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). |
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Establishment
Vuu Asian Bistro |
Permit #
FSP-060-001380 |
Date
12/20/2019 |
Address
880 WOODSTOCK RD
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City/State
ROSWELL GA |
Zipcode
30075 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken (raw)
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38.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Ambient,
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35.0 ° F
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Cold Holding, Main Kitchen, Reach-In Cooler #2, Fish/Seafood, Salmon
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37.0 ° F
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Cold Holding, Main Kitchen, Reach-In Cooler #2, Ambient,
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39.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Shredded Chicken
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38.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Ambient,
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40.0 ° F
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Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Salmon
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32.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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1-2A
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Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
Observed failure of the Person in Charge to display basic knowledge of preventing foodborne illnesses in the food facility. 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 was advised to seek training from a Fulton County Board of Health Educator. New Violation. Correct By: 12/25/2019
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2-1C
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Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)]
Observed an employee prepping and peeling ready to eat avocados with there bare hands in the main kitchen. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Employee was advised to discard the avocados immediately. Corrected On-Site. New Violation.
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2-2D
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Violation of Code: [511-6-1.06(2)(o)]
Observed handwashing sink located by the 3 compartment sink in the back of the food facility with gloves and cleaning supplies stored in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC was advised to remove the cleaning supplies out of the handwashing sink. Corrected On-Site. New Violation.
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4-1A
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Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed improper vertical separation of raw fish in the walk-in cooler and a reach-in cooler located in the main kitchen. Raw salmon was stored above ready to eat foods (mushrooms and peppers). 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, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. COS: PIC removed the raw food items and placed them below the ready to eat foods. Corrected On-Site. New Violation.
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6-1D
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Violation of Code: [511-6-1.04(6)(i)]
Observed the failure to provide a written procedure upon request for rice that was held on time control in the main kitchen. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. COS: PIC was advised to discard the rice. Corrected On-Site. New Violation.
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12A
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Violation of Code: [511-6-1.04(4)(q)]
Observed boxes of shrimp stored on the floor in the walk-in freezer located in the main kitchen. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor. COS: PIC stored the boxes of shrimp at least 6 inches above the floor. Corrected On-Site. New Violation.
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12B
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Violation of Code: [511-6-1.03(5)(g)]
Observed several workers with rubber wrist bands on while prepping food in the main kitchen. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employees was advised to remove wrist bands while prepping food. Corrected On-Site. New Violation.
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17D
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Violation of Code: [511-6-1.07(4)(b)]
Observed an employee eating and drinking in the main kitchen area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC was told to eat and drink in another location. Corrected On-Site. New Violation.
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Remarks
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Dishwasher Sanitizer Solution: 100 ppm (Chlorine)
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Followup 
Initial