GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
Vuu Asian Bistro
Address:
880 Woodstock RD
City:
Roswell
Time In:
11
:
10
AM
Time Out:
01
:
00
PM
Inspection Date:
12/20/2019
CFSM:
Aaron Vuu 6/12/22
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
FSP-060-001380
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
99
Grade
A
Date
07/01/19
Prior Score
79
Grade
C
Date
06/18/19
CURRENT SCORE
CURRENT GRADE
61
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
4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
4 points
4-2A. Food stored covered
4-2B. Food-contact surfaces: cleaned & sanitized
Compliance Status
COS
R
5
IN
OUT
NA
NO
Cooking and Reheating of TCS Foods, Consumer Advisory
9 points
5-1A. Proper cooking time and temperatures
5-1B. Proper reheating procedures for hot holding
4 points
5-2. Consumer advisory provided for raw and undercooked foods
6
IN
OUT
NA
NO
Holding of TCS Foods, Date Marking of TCS Foods
9 points
6-1A. Proper cold holding temperatures
6-1B. Proper hot holding temperatures
6-1C. Proper cooling time and temperature
6-1D. Time as a public health control: procedures and records
4 points
6-2. Proper date marking and disposition
7
IN
OUT
NA
NO
Highly Susceptible Populations
9 points
7-1. Pasteurized foods used: Prohibited foods not offered
8
IN
OUT
NA
NO
Chemicals
4 points
8-2A. Food additives: approved and properly used
8-2B. Toxic substances properly identified, stored, used
9
IN
OUT
NA
NO
Conformance with Approved Procedures
4 points
9-2. Compliance with variance, specialized process and HACCP plan
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
10A. Pasteurized eggs used where required
10B. Water and ice from approved source
10C. Variance obtained for specialized processing methods
10D. Food properly labeled; original container
11
OUT
Food Temperature Control
3 points
11A. Proper cooling methods used: adequate equipment for temperature control
11B. Plant food properly cooked for hot holding
11C. Approved thawing methods used
11D. Thermometers provided and accurate
12
OUT
Prevention of Food Contamination
3 points
12A. Contamination prevented during food preparation, storage, display
17C. Physical facilities installed, maintained, and clean
17D. Adequate ventilation and lighting; designated areas used
18
OUT
Pest and Animal Control
3 points
18. Insects, rodents, and animals not present
Person in Charge (Signature)
(Print) Alec
Date: 12/20/2019
Inspector (Signature)
Follow-up:
YESNO
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 Vuu Asian Bistro
Permit # FSP-060-001380
Date 12/20/2019
Address
880 WOODSTOCK RD
City/State ROSWELL GA
Zipcode 30075
TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Salmon
32.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Ambient,
40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, Shredded Chicken
38.0 ° F
Cold Holding, Main Kitchen, Reach-In Cooler #2, Ambient,
39.0 ° F
Cold Holding, Main Kitchen, Reach-In Cooler #2, Fish/Seafood, Salmon
37.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Ambient,
35.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Chicken (raw)
38.0 ° 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 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
2-1C
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.
2-2D
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.
4-1A
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.
6-1D
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.
12A
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.
12B
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.
17D
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.