Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: Mr. Sze

Address: 3010 Highway 80 E

City:

Bloomingdale

Time In:

Time Out:

Inspection Date:

03/31/2021

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 85	Grade B	Date 07/31/20
Prior Score 81	Grade B	Date 01/07/20

CURRENT SCORE

CURRENT GRADE

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
					1-2A. PIC present, demonstrates knowledge, performs duties
					1-2B. Certified Food Protection Manager
2	IN	OUT	NA	NO	Employee Health, Good Hygienic Practices, Preventing Contamination by Hands	9 points
					2-1A. Proper use of restriction & exclusion
					2-1B. Hands clean and properly washed
					2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed
						4 points
					2-2A. Management knowledge, responsibilities, reporting
					2-2B. Proper eating, tasting, drinking, or tobacco use
					2-2C. No discharge from eyes, nose, and mouth
					2-2D. Adequate handwashing facilities supplied & accessible
					2-2E. Response procedures for vomiting & diarrheal events
3	IN	OUT	NA	NO	Approved Source	9 points
					3-1A. Food obtained from approved source
					3-1B. Food received at proper temperature
					3-1C. Food in good condition, safe, and unadulterated
					3-1D. Required records: shellstock tags, parasite destruction
4	IN	OUT	NA	NO	Protection From Contamination	9 points
					4-1A. Food separated and protected
					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
		12B. Personal cleanliness
		12C. Wiping cloths: properly used and stored
		12D. Washing fruits and vegetables
13	OUT	Postings and Compliance with Clean Air Act	1 point
		13A. Posted: Permit/Inspection/Choking Poster/Handwashing
		13B. Compliance with Georgia Smoke Free Air Act

Compliance Status			COS	R
14	OUT	Proper Use of Utensils	1 point
		14A. In-use utensils: properly stored
		14B. Utensils, equipment and linens: properly stored, dried, handled
		14C. Single-use/single-service articles: properly stored, used
		14D. Gloves used properly
15	OUT	Utensils, Equipment and Vending	1 point
		15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
		15B. Warewashing facilities: installed, maintained, used; test strips
		15C. Nonfood-contact surfaces clean
16	OUT	Water, Plumbing and Waste	2 points
		16A. Hot and cold water available; adequate pressure
		16B. Plumbing installed; proper backflow devices
		16C. Sewage and waste water properly disposed
17	OUT	Physical Facilities	1 point
		17A. Toilet facilities: properly constructed, supplied, cleaned
		17B. Garbage/refuse properly disposed; facilities maintained
		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) Yi Yuan Zhang

Date: 03/31/2021

Inspector (Signature)

Follow-up:

YES

Follow-up Date: 04/09/2021

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 03/31/2021
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, Prep Top Cooler, Fish/Seafood, Cooked shrimp	41.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Pork, RTE Tougue	41.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, raw seasoned battered	39.0 ° F
Hot Holding, Main Kitchen, Crock, Rice, Steamed White Rice	171.0 ° F	Hot Holding, Main Kitchen, Crock, Rice, Fried Rice	165.0 ° F	Cold Holding, Main Kitchen, Walk in Cooler, Beef, Raw steak	39.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, Fried Battered	41.0 ° F	Cold Holding, Main Kitchen, Counter Top/Table, Rice, Rice in 5 gallon bucket with stagnant water	75.0 ° F	Cooling, Main Kitchen, Counter Top/Table, Chicken, Fried Battered 3:00pm	116.0 ° F
Cooling, Main Kitchen, Counter Top/Table, Chicken, Fried Battered 3:00pm	101.0 ° F	Cooling, Main Kitchen, Counter Top/Table, Chicken, Fried Battered 2:20p	115.0 ° F	Cooling, Main Kitchen, Counter Top/Table, Chicken, Fried Battered 2:20p	118.0 ° F
Just Cooked, Grill Prep, Wok, Fish/Seafood, Noodles with shrimp and veggies	180.0 ° F	Just Cooked, Grill Prep, Wok, Chicken, Fried Battered	196.0 ° F	Hot Holding, Grill Prep, Counter Top/Table, Chicken, Fried Chicken out and uncovered before dumping wit	144.0 ° F
Hot Holding, Grill Prep, Counter Top/Table, Chicken, Fried Chicken out and uncovered before dumping wit	150.0 ° F	thawing on counter, Main Kitchen, Counter Top/Table, Chicken, Thin sliced batch 2	39.0 ° F	thawing on counter, Main Kitchen, Counter Top/Table, Chicken, Thin Sliced	41.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A	Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Observed all the same violations as the previous inspections..PIC is not performing duties for food safety and correcting major violations with long term corrective actions. New Violation.
2-1B	Violation of Code: [511-6-1.03(5)(b)] Observed cook take one gloved hand that was touching raw chicken and go to three compartment sink and rinse both hands without removing glove in the rinse compartment of the three compartment sink not using any soap or following any proper hand washing procedures or using the proper sink then go to wok and remove cooked chicken with strainer using same contaminated hands as well as dump chicken in container and use rinsed gloved hand to touch cooked chicken to ensure it did not spill out of the dish pan that it was being dumped into after cooking. Proper hand washing was discussed and chicken was discarded. Employee took off glove and washed hands properly in hand sink. Corrected On-Site. New Violation.
2-2B	Violation of Code: [511-6-1.03(5)(k)1&2] Observed personal open coffee cup filled with coffee and water bottle next to breading as well as open foods cut for consumption (per pic this was personal food) all stored on prep table with other foods for facility actively being prepared for personal consumption. Drinks disposed of and food removed. Designated areas for consumption that are not in prep are of kitchen discussed. Corrected On-Site. New Violation.
4-1A	Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] REPEAT #2: Observed raw shell eggs next to ready to eat veggies such as green onions...PIC moved onions to opposite side of cooler so that they would not be a source of contamination. Also observed raw chicken stored on wok table next to cooked chicken being improperly cooled. Corrected On-Site. Repeat Violation.
4-2A	Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed multiple food products in walk-in cooler, reach-in coolers, and prep unit not covered or properly covered. Observed multiple food items out on counters "cooling" that were not covered and protected from cross contamination (eg. fried chicken on counters) (eg. raw chicken, raw beef and pork in walk in and on three compartment sink counter (Raw Shrimp) items moved to proper storage locations...walk in cooler and covered) Corrected On-Site. New Violation.
4-2B	Violation of Code: [511-6-1.05(7)(b)] Mold was observed on the door, baffle and bin of the ice machine. PIC was asked to start burning ice to be able to clean and sanitize the bin properly. Also observed owner's wife take ladle from cooked chicken at wok and use to stir raw shrimp at three compartment sink that was soaking in stagnant water to thaw and then rinse off ladle in three compartment sink and take back over to store at the wok area. Corrected On-Site. New Violation.
6-1A	Violation of Code: [511-6-1.04(6)(f)] Observed rice soaking in stagnant water at 75F in five gallon bucket...PIC was asked at 1:55p what he was doing with the rice and he said he was placing in rice cooker...he was asked when and he said in just a minute...as of 3:00pm the rice was still sitting in the room temperature stagnant water with no cover. Rice was discarded New Violation.

Person in Charge (Signature)

Date: 03/31/2021

Inspector (Signature) Alena Aviles

Date: 03/31/2021

Food Establishment Inspection Report Addendum

Establishment Mr. Sze	Permit # FSP-051-000103	Date 03/31/2021
Address 3010 HIGHWAY 80 E	City/State BLOOMINGDALE GA	Zipcode 31302

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
6-1C	Violation of Code: [511-6-1.04(6)(d)] Observed Chicken on counters that PIC said was cooling...there were not any active cooling methods being used in the bulk batch of chicken. PIC explained that as Uncle cooks in the Wok then he places the chicken on top of the previously cooked chicken until he is finished with each fryer batch (adding the small Fried batch to the larger cooked batch that is stored on the counter) and then he places in walk in cooler. I explained that after each small batch the chicken should be placed in separate containers and put on ice or other approved cooling methods once the temperature is below 135F to allow food to cool more rapidly and active cooling methods should be used instead of adding foods fried to an already cooked and partially cooled batch of fried foods. Food was temping at 115-118F upon arrival at 2:20p and had still not used active cooling methods and still dumped hot cooked chicken on top of cooling chicken that presented in the danger zone that ranged from 140-101F as of 3:00pm...with this method it is unrealistic to be able to see if chicken is cooling down to 70F within 2 hours. PIC discarded voluntarily...new batches of chicken fried were monitored until 135F and then placed on ice baths in smaller batches to cool. Corrected On-Site. New Violation.
6-2	Violation of Code: [511-6-1.04(6)(g)] No foods at all in the facility had date markings indicating prep date or discard date. No foods in any of the coolers. Date marking was discussed and as pic disclosed prep dates they were added to food labels. Corrected On-Site. New Violation.
11A	Violation of Code: [511-6-1.04(6)(e)] Cooling batches of uncovered Fried Chicken on the counter open without active cooling method in large quantities with freshly fried chicken being dumped on top of older cooked chicken that was already in the danger zone...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 New Violation.
11C	Violation of Code: [511-6-1.04(6)(c)] observed raw shrimp thawing in the three compartment thawing submerged in water but not running water New Violation.
12B	Violation of Code: [511-6-1.03(5)(i)] Observed wife of owner and daughter that had hair in loose pony tail with hair still touching shoulders and lots of loose hair that was not properly restrained. New Violation.
12C	Violation of Code: [511-6-1.05(10)(b)] Observed wet soiled wiping cloth with food debris stored on the prep table, cutting board near prep cooler and another near the wok New Violation.
13A	Violation of Code: [511-6-1.02(1)(d)] Repeat #3: Inspection report was posted behind the counter on top of refrigerator near cook line...please post in the front of the facility not behind the counter. Repeat Violation.
14A	Violation of Code: [511-6-1.04(4)(k)] Repeat #1: Handle of scoop was down in food (pork) in the walk in cooler, as well as scoop handles were down in food in sugar and dry rice. Also ice scoop was in a container that was not self draining on top of the ice machine Repeat Violation.
14B	Violation of Code: [511-6-1.05(10)(e)1,2,4] observed pots on shelf above three compartment sink upright and not inverted to prevent contamination Also, observed aprons being hung outside on fence to dry New Violation.
15A	Violation of Code: [511-6-1.05(1)(h)] It was observed that the non stick coating of the rice warmer was peeling and chipping off and could possibly be falling into the rice...discard and replace this rice warmer. New Violation.
16C	Violation of Code: [511-6-1.06(4)(h),(i)] Observed when three compartment sink was turned on that a stream of liquid comes out of pipe leading to drainage ditch to the right of the facility. This is prohibited discharge and you have three days to contact an approved OSSMS and have them repair and reconnect all sinks to the OSSMS system. Raw Chicken was found in this drainage ditch. Also, rainwater has accumulated in food buckets and old equipment on the back of the facility. This area needs to be cleaned up and all old equipment and food service five gallon buckets removed to the dump. New Violation.
17B	Violation of Code: [511-6-1.06(5)(m)] Observed multiple food five gallon buckets outside near hose that had obvious signs of just having been used for food...it appeared buckets are being sprayed with hose outside before bringing inside. Food Containers and equipment should not be stored outside. Facility also had their dumpster open at the time of the inspection. New Violation.
17D	Violation of Code: [511-6-1.07(4)(b)] Repeat #1: water bottle on prep next to breading on prep table...also observed frozen fish in chest cooler and no fish is on the menu...there was numerous amounts of frozen fish. PIC said it was personal foods...I explained that personal foods cannot be stored with food for the facility and it would need to be removed. Repeat Violation.
18	Violation of Code: [511-6-1.07(5)(k)] Roaches are so numerous outside on premises at rear of facility that they could easily be brought into the facility when walking around out back...at least 3 were noted with every step taken especially in leaves...clean and have outdoor area treated to prevent pest entry into facility. New Violation.

Remarks	Notes: Huggins Pumper came to facility at 3:40p to pump grease trap only. Pictures taken.
	Informal Hearing to go over all violations is needed so that the owner and family understand what and how to correct violations on a long term basis.
	***PLEASE BE AT THE EVIRONMENTAL HEALTH OFFICE ON THURSDAY APRIL 8, 2021 AT 9:30AM for the informal hearing.****
	Please call a OSSMS contractor to repair the three compartment sink hook up and have them reattach and repair to run through OSSMS within three days.
	Another inspection will take place within 10 days to ensure ALL violations have been corrected.

Person in Charge (Signature)

Date: 03/31/2021

Inspector (Signature) Alena Aviles

Date: 03/31/2021