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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
Xi An Gourmet House |
Permit #
FSP-060-010274 |
Date
02/23/2024 |
Address
955 SPRING ST NW
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City/State
ATLANTA GA |
Zipcode
30309 |
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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, Prep Top Cooler, Vegetables, Bean sprouts
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41.0 ° F
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Cold Holding, Main Kitchen, Prep Top Cooler, Vegetables, Bean sprouts
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41.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Beef,
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40.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, tofu
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39.0 ° F
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Cold Holding, Main Kitchen, Walk in Cooler, Vegetables, Tofu
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40.0 ° F
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Just Cooked, Main Kitchen, Stove Top, Beef, stew
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200.0 ° F
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Hot Holding, Main Kitchen, Steam Well, Soup, Beef strip
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180.0 ° F
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Hot Holding, Main Kitchen, Steam Well, Soup, Tofu tomato soup
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168.0 ° F
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Hot Holding, Main Kitchen, Steam Well, Soup, lamb pao-mo
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171.0 ° F
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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2-2D
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Violation of Code: [511-6-1.06(2)(o)]
Observed trash can blocking the access to the front kitchen's hand washing skin.
code: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
COS: PIC moved trash can from hand sink. Corrected On-Site. Repeat 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)]
During the time of the inspection, observed raw pork was being stored on top of raw shelled eggs inside of the walk-in cooler. Observed beef being stored on top of ready to eat pancakes on food rack.
code: 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, P and
(II) Cooked ready-to-eat food; and P
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, P or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and
(III) Preparing each type of food at different times or in separate areas; P
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
COS: PIC fixed storage inside of walk-in cooler. Corrected On-Site. Repeat Violation.
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4-2A
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Violation of Code: [511-6-1.04(4)(c)1(iv)]
Observed food being stored uncovered inside of walk-in cooler cooked meat in containers.Observed sotred bowls of beef inside of reach in cooler without coverings. Observe the metal pot stored uncovered.
code:Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;
COS: PIC-covered all food. Corrected On-Site. New Violation.
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10D
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Violation of Code: [511-6-1.04(4)(d)]
Observed several bottles and containers of oil, water, and sauces stored near the stove top and on the spice rack near the stove unlabeled.
code: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
CA: Advised PIC to label all bottles and containers New Violation. Correct By: 02/24/2024
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| Food Establishment Inspection Report Addendum |
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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
Xi An Gourmet House |
Permit #
FSP-060-010274 |
Date
02/23/2024 |
Address
955 SPRING ST NW |
City/State
ATLANTA GA |
Zipcode
30309 |
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Item
Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
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11C
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Violation of Code: [511-6-1.04(6)(c)] Observed raw meat inside the meat sink thawing improperly.
code:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Competely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below,
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or
(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:
(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or
(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is:
(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:
(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
COS: PIC removed meat from sink to cook. Corrected On-Site. New Violation.
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13A
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Violation of Code: [511-6-1.02(1)(d)] The most recent health inspection report was not posted at the time of the inspection. The inspection report was blocked by food-grade containers.
code: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.
CA Advised PIC post most recent report. Repeat Violation. Correct By: 02/24/2024
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14C
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Violation of Code: [511-6-1.05(6)(r)] Observed several small utensils stored inside of food containers.
code:Single-service and single-use articles may not be reused.
COS: PIC removed all single-use items from containers. Corrected On-Site. New Violation.
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15C
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During routine inspection observed equipment heavily soiled with old food debris and encrusted grease. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Repeat Violation.
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Remarks
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Followup 
Initial