GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Wok N Run
Address:  4365 Fulton Industrial BLVD
City:  ATLANTA Time In:  01 :  15 PM Time Out:  04 :  05 PM
Inspection Date:    02/16/2024   CFSM:   Jotatsu OH
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-060-011052
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

89
Grade

B
Date

10/10/23
Prior Score

100
Grade

A
Date

01/18/23
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
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)   Vicky Immanuel Date:    
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
Wok N Run
Permit #
FSP-060-011052
Date
02/16/2024
Address
4365 FULTON INDUSTRIAL BLVD
City/State
ATLANTA GA
Zipcode
30336
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, , , egg in shell 54.0 ° F Cold Holding, Main Kitchen, , Fruit, honey dew 38.0 ° F Cold Holding, Main Kitchen, , Vegetables, cooked cubed potatoes 37.0 ° F
Cold Holding, Main Kitchen, , Chicken, wings 41.0 ° F Just Cooked, Main Kitchen, , Chicken, Thigh 178.0 ° F Hot Holding, Main Kitchen, , Cut Leafy Greens, cooked greens 125.0 ° F
Hot Holding, Main Kitchen, , Pasta, macaroni and cheese 135.0 ° F Hot Holding, Main Kitchen, , Vegetables, yams 96.0 ° F Hot Holding, Main Kitchen, , Vegetables, yams 203.0 ° F
Hot Holding, Main Kitchen, , Rice, brown 167.0 ° F Hot Holding, Main Kitchen, , Rice, brown 176.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, , sliced cabbage 36.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw bone in 35.0 ° F Hot Holding, Self-serve buffet, Steam Table, Vegetables, potatoes 160.0 ° F Hot Holding, Self-serve buffet, Steam Table, Chicken, chicken and broccoli 104.0 ° F
Cold Holding, Self-serve buffet, Cooler, Fish/Seafood, Krab salad 42.0 ° F Cold Holding, Self-serve buffet, Cooler, Tomatoes, sliced 46.0 ° F Cold Holding, Self-serve buffet, Cooler, Dairy, cream puff 44.0 ° F
Hot Holding, Self-serve buffet, , Soup, shrimp soup 152.0 ° F Hot Holding, Self-serve buffet, , Rice, white 161.0 ° F    
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed several cans in dry storage and one on prep table with dents at seems and a swollen top as a result. Tomato sauce, hoisin sauce, bean paste and oyster sauce.
Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf
PIC discarded.  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 raw shrimp and chicken stored above eggrolls in Reach-in. In same reach-in, saw raw chicken skewer above cooked potatoes. Observed eggs stored above sauce in WIC.
Food shall be protected from cross contamination by storing according to final cook temperature.
PIC rearranged items.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed multiple items in reach-in without covering.
Food should be kept safe by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC placed cover on items.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Observed build up inside microwave oven. Observed mold like substance on panel inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
PIC will have microwaves cleaned every 24 hours and ice machine by manufactures recommendations.  New Violation. Correct By: 02/26/2024
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed eggs sitting on cart above 41F. Observed krab salad, sliced tomatoes and cream puff on buffet above 41F.
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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
PIC moved eggs to refrigerator. EHS discussed using time as a public health control for items on buffet.  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed yams in warming cabinet and greens on cart being held below 135F.
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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
PIC moved and discarded.  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Marcie Mitchell Date: 02/16/2024
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
Wok N Run
Permit #
FSP-060-011052
Date
02/16/2024
Address
4365 FULTON INDUSTRIAL BLVD
City/State
ATLANTA GA
Zipcode
30336
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
14A Violation of Code: [511-6-1.04(4)(k)] Observed plastic cups being used as scoops in prep area and dry storage of flours, batters and seasonings. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.
PIC removed all scoops and threw out.  Corrected On-Site.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] PIC was not able to provide test strips to test sanitizer concentration in sink.
A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
PIC will obtain appropriate test strips.  New Violation. Correct By: 02/26/2024
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed build up of debris on non-food contact surfaces throughout the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
PIC will have all areas cleaned to sight and touch.  New Violation. Correct By: 02/19/2024
16B Violation of Code: [511-6-1.06(2)(r)] Observed sewage backed up on to floor of both restrooms. All drains in kitchen seemed to be operable however caked with lots of debris.
A plumbing system shall be repaired according to law; P and maintained in good repair.
PIC contacted technician. Voluntarily closed until repaired. PIC will have all drains cleaned.  New Violation.
17C Violation of Code: [511-6-1.07(5)(f)] Observed mop stored directly in bucket of dirty water.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
PIC moved mops to air dry.  Corrected On-Site.  New Violation.
17C Violation of Code: [511-6-1.07(5)(n)] Observed storage area full of chairs, equipment and carts not in use. Observed equipment PIC was used for another business.
The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter.
PIC will remove all items no longer in use and not used by this permitted facility.  New Violation. Correct By: 02/19/2024
17C Violation of Code: [511-6-1.07(5)(a),(b)] Observed splatter on walls and build up on floors and drains throughout the kitchen of the facility.
The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
PIC will have floors and walls cleaned of splatters and debris.  New Violation. Correct By: 02/19/2024
18 Violation of Code: [511-6-1.07(2)(m)] Observed screen door with hole and visible light underneath. Observed hole in ceiling in dry storage area from old hood vent. Observed large hole in screen in room of water heaters.
Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
(i) Filling or closing holes and other gaps along floors, walls, and ceilings;
(ii) Closed, tight-fitting windows; and
(iii) Solid, self-closing, tight-fitting doors.
PIC will have areas repaired to prevent further entrance of pest.  New Violation. Correct By: 02/19/2024
18 Violation of Code: [511-6-1.07(5)(k)] Observed rodent droppings in corner of wall of dry storage area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:
1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions.
PIC will have all areas cleaned and will reduce harborage conditions. Last pest control was 1/26/24. PIC will increase treatments until issue is resolved.  New Violation.
Remarks Facility voluntarily closed until plumbing restored.
PIC was instructed that another business could not operate out of this facility unless permitted to do so.
Person in Charge (Signature)    Date:  
Inspector (Signature) Marcie Mitchell Date: 02/16/2024
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