GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  ROYAL CHINA RESTAURANT
Address:   3293 CHAMBLEE DUNWOODY ROAD
City:  CHAMBLEE Time In:  11 :  35 AM Time Out:  02 :  50 PM
Inspection Date:    10/17/2017   CFSM:  Chun Long Kong 3.28.22
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  447820
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.
Last Score

80
Grade

B
Date

05/10/17
Prior Score

75
Grade

C
Date

10/05/16
CURRENT SCORE CURRENT GRADE
 
46
  
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)   Chun L. Kong Date:   10/17/2017
Inspector (Signature)   Jasmine Williams
Follow-up: YES circle   NO circle
Follow-up Date: 10/24/2017
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
ROYAL CHINA RESTAURANT		 Permit #
447820		 Date
10/17/2017
Address
3293 CHAMBLEE DUNWOODY ROAD 		City/State
CHAMBLEE GA 		Zipcode
30341
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Main Kitchen, 38.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, cooked shrimp 36.0 ° F Beef Beef / Main Kitchen, 32.0 ° F
Pork Pork / Main Kitchen, dim som 34.0 ° F Ambient Ambient / Main Kitchen, Food frozen solid 21.0 ° F Ambient Ambient / Main Kitchen, 41.0 ° F
Pork Pork / Main Kitchen, cooked 33.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, dry shrimp 36.0 ° F Eggs Eggs / Main Kitchen, duck, cooked 31.0 ° F
Ambient Ambient / Main Kitchen, Food frozen solid 14.0 ° F Ambient Ambient / Main Kitchen, 38.0 ° F Beef Beef / Main Kitchen, raw 38.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, napa 39.0 ° F Vegetables Vegetables / Main Kitchen, sprouts 42.0 ° F Ambient Ambient / Main Kitchen, 41.0 ° F
Pork Pork / Main Kitchen, raw 39.0 ° F Chicken Chicken / Main Kitchen, raw 39.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, squid raw 33.0 ° F
Rice Rice / Main Kitchen, white 35.0 ° F Duck Duck / Main Kitchen, cooked 41.0 ° F Soup Soup / Main Kitchen, Sweet and Sour 186.0 ° F
Soup Soup / Main Kitchen, Egg Drop Soup 181.0 ° F Soup Soup / Main Kitchen, Chicken Noodle Soup 162.0 ° F Soup Soup / Main Kitchen, Pork Soup 159.0 ° F
Rice Rice / Main Kitchen, Rice Pudding 161.0 ° F Rice Rice / Main Kitchen, Fried Rice with Egg 155.0 ° F Rice Rice / Main Kitchen, White Rice 156.0 ° F
Ambient Ambient / Main Kitchen, 4 Door 46.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Shrimp 39.0 ° F Chicken Chicken / Main Kitchen, Chicken Thighs 42.0 ° F
Duck Duck / Main Kitchen, Prepared 10/16/17 41.0 ° F Ambient Ambient / Main Kitchen, US Refrigerator Single Door 35.0 ° F Pork Pork / Main Kitchen, Pork Belly prepared 10/16/17 41.0 ° F
Pork Pork / Main Kitchen, BBQ Pork prepared 10/16/17 41.0 ° F Ambient Ambient / Main Kitchen, US Refrigerator 2 Door 41.0 ° F Chicken Chicken / Main Kitchen, Sweet and Sour prepared 10/15/17 36.0 ° F
cut leafy greens cut leafy greens / Main Kitchen, Sour Cabbage 38.0 ° F Ambient Ambient / Main Kitchen, 3 Door:Next to veggie sink 39.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Nappa-Just Prepped 47.0 ° F
Ambient Ambient / Main Kitchen, True 2 Door:Food Frozen Solid 06.6 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employees not washing hands after: scratching body parts, donning hats, adjusting glasses. COS- instructed the entire staff to wash hands.  Corrected On-Site.  New Violation.
2-2D Violation of Code: [511-6-1.07(3)(b)] There are no paper towels observed at the hand sink in the kitchen. COS-paper towels.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)] Improper storage of foods: raw uncovered chicken thighs are stored next to cooked pork bellies and above cooked shrimp, Raw shrimp on top of cooked pork. COS- relocated and covered the raw chicken thighs, relocated the raw shrimp.  Corrected On-Site.  New Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed raw chicken thighs, raw chicken breast, raw beef, and raw shrimp uncovered stored inside the four door reach-in-cooler.
Corrected-on-Site: Employee wrapped each container of food with saran wrap.  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Multiple food contact surfaces are observed unclean with food debris and are not actively in use: mixer, meat slicer, food transport cart, and knife on magnetic strip.  New Violation. Correct By: 10/23/2017
6-2 Violation of Code: [511-6-1.04(6)(g)] Multiple pans of Time/temperature controlled foods(white rice, duck cooked duck eggs, pork dim song, chopped pork)cooked the day prior to the inspection are not date labeled for date of prep or discard.  New Violation. Correct By: 10/25/2017
8-2B Violation of Code: [511-6-1.07(6)(f)] Observed a can of Raid pesticides stored on a shelf across from the wok cook station. COS-discarded raid can.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed containers of non easily identifiable food products (corn starch, flour, sugar, and an unknown spice) stored on a shelf in the rear kitchen area near walk ramp.  Repeat Violation. Correct By: 10/24/2017
   
   
Person in Charge (Signature)    Date: 10/17/2017
Inspector (Signature) Jasmine Williams Date: 10/17/2017
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
ROYAL CHINA RESTAURANT		 Permit #
447820		 Date
10/17/2017
Address
3293 CHAMBLEE DUNWOODY ROAD		 City/State
CHAMBLEE GA 		Zipcode
30341
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
10D Violation of Code: [511-6-1.04(7)(c)] Observed MSG, Salt, and Sugar stored next to one another on two separate carts in front of both wok stations missing labels.
Corrected-on-Site: Employee labeled each item.  Corrected On-Site.  Repeat Violation.
10D Violation of Code: [511-6-1.04(7)(c)] Observed salt, sugar, and msg stored in bulk containers not labeled.
Corrected-on-Site: Employee labeled each container.  Corrected On-Site.  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed 2 two raw ducks in sink basin thawing and one hanging while thawing at ambient temperatures. COS- utilized running water method for proper thawing.  Corrected On-Site.  Repeat Violation.
12A Violation of Code: [511-6-1.04(4)(z)] Observed cloth linen used to line the prep table of the dough station with active dough prep occurring. COS- removed linen  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Hair restraints were not observed on multiple employees upon starting the inspection. COS- All employees donned hair restraints.  Corrected On-Site.  Repeat Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Wet wiping cloth is observed stored outside of a sanitizer bucket on a shelf in the rear of the kitchen. COS-Added cloth to dirt laundry.  Corrected On-Site.  Repeat Violation.
13A Violation of Code: [511-6-1.07(3)(d)] Hand washing signage missing at two hand sinks on the front end of food service (bar area and behind fresh seafood tank).  Repeat Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed multiple containers of dinnerware stored in contact with the floor. COS- placed dinnerware on wooden slats.  Corrected On-Site.  New Violation.
17C Violation of Code: [511-6-1.07(5)(a),(b)] Flooring throughout the kitchen area are observed with missing or broken tiles that allow for water to pool in between. Fill and seal the flooring to prevent water puddles.  New Violation. Correct By: 10/24/2017
17D Violation of Code: [511-6-1.07(4)(b)] Observed employee coffee on the dish machine, coffee on prep table at veggie prep sink, and a coke was stored in side of a 4 door reach in cooler next to restaurant food. COS-discarded all drinks.  New Violation.
17D Violation of Code: [511-6-1.07(5)(j)] Observed employee hoodie stored on microwave. COS-removed hoodie.  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] Observed the door to the kitchen during the inspection. COS- door is closed.  Corrected On-Site.  Repeat Violation.
18 Violation of Code: [511-6-1.07(5)(k)] Observed roach (nymph) and fly activities.  New Violation. Correct By: 10/24/2017
18 Violation of Code: [511-6-1.07(5)(l)] observed deceased roaches at the two hand sinks in the kitchen.  New Violation. Correct By: 10/24/2017
Remarks Calibration:Delta Trak:33F/33F; Thermapen:33F; ThermoWorks:32F.-JW
Mechanical dishmachine chlorine sanitizer available at 100ppm.
Chlorine sanitizer wiping cloth bucket available at 50ppm, 100ppm, 200ppm.
Observed employee health policy posted in main kitchen, clean-up procedures for vomit/fecal events with EPA-registered Biohazard Response Spill Kit.
Provided and discussed signage: Wash Your Hands Often, Just Store It, Just Date It and Just Thaw It.
Observed receipts from 10/4/17-10/12/17.
Person in Charge (Signature)    Date: 10/17/2017
Inspector (Signature) Jasmine Williams Date: 10/17/2017

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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).
Establishment
ROYAL CHINA RESTAURANT		 Permit #
447820		 Date
10/17/2017
Address
3293 CHAMBLEE DUNWOODY ROAD		 City/State
CHAMBLEE GA 		Zipcode
30341
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Will Kill Pest Control serviced facility for German and Oriental roaches 10/11/17.
1000 gallon greasetrap was serviced 8/24/17 by Hulsey Environmental Services.
Shellstock Tags:
National Fish&Oyster Company- WA 067 SP
A&D Foods CO- Certification No. GA33SS/WA 067 SP
Taylor Shellfish Farms: WA 46SP
Advisement: The main kitchen needs a deep and thorough cleaning.
Accompanied by Rhonda Baines
Person in Charge (Signature)    Date: 10/17/2017
Inspector (Signature) Jasmine Williams Date: 10/17/2017

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