GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  China Garden
Address:  1579 Monroe DR STE A
City:  Atlanta Time In:  01 :  20 PM Time Out:  03 :  45 PM
Inspection Date:    03/01/2017   CFSM:   Li Qin Lin
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-25315
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

82
Grade

B
Date

08/23/16
Prior Score

85
Grade

B
Date

02/24/16
CURRENT SCORE CURRENT GRADE
 
47
 
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)   LI QIN LIN Date:    
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/11/2017
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
China Garden
Permit #
1-25315
Date
03/01/2017
Address
1579 MONROE DR STE A
City/State
ATLANTA GA
Zipcode
30324
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, RIC 1, Ambient, 50.0 ° F Cold Holding, Main Kitchen, RIC 1, Pork, EGG ROLLS 48.0 ° F Cold Holding, Main Kitchen, RIC 1, Chicken, WINGS 48.0 ° F
Cold Holding, Main Kitchen, RIC 2, Ambient, 40.0 ° F Cold Holding, Main Kitchen, RIC 3, Ambient, 40.0 ° F Cold Holding, Main Kitchen, RIC 3, Pork, RAW 38.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Chicken, RAW 65.0 ° F Cold Holding, Main Kitchen, Counter Top/Table, Fish/Seafood, RAW SRIMP 72.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, RAW 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, SHRIMP 35.0 ° F Cold Holding, Main Kitchen, RIC 4, Ambient, 39.0 ° F Cold Holding, Main Kitchen, RIC 4, Eggs, SHELLED 44.0 ° F
Just Cooked, Main Kitchen, RICE COOKER, Rice, 160.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Ambient, 37.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Pork, RAW 42.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Chicken, RAW 43.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, Ambient, -08.0 ° F COOKING, Main Kitchen, RICE COOKER, Rice, 200.0 ° 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 PIC not demonstrating knowledge of foodborne illness risk factors and duties  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(c)] observed failure of employee to wash hands after removing the trash from the facility and before proceeding to cook food. All employees must wash hands when changing tasks and/of after engaging in other activities that contaminate the hands  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] observed failure to store food (raw meats and ready-to-eat food) in order of food cook temperatures. Raw pork stored next to ready-to-eat noodles in reach-in cooler. Raw chicken stored next to raw shrimp in the walk-in cooler.  Repeat Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] observed failure to cover stored food items: chicken wings and egg rolls in reach-in cooler; cashews and other dry food items on prep tables; lettuce in reach-in cooler.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] observed employee not properly wash, rinse, and sanitize knives before preparing food.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] observed chlorine sanitizing solution concentration at 0 ppm in sanitizing bucket. Chlorine sanitizing solution concentration should be between 50 and 100 ppm.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] observed several food items (pork egg rolls, cooked chicken wings, raw chicken, and raw shrimp) not being cold held at 41 degrees Fahrenheit or below.  New Violation.
6-2 Violation of Code: [511-6-1.04(6)(g)] observed failure to date mark food items in reach-in coolers (crab rangoons, raw pork) and walk-in cooler (vegetables, raw pork, raw shrimp)  New Violation.
10D Violation of Code: [511-6-1.04(7)(c)] observed failure to properly label food items (dry food, ready-to-eat, raw meats) with common name on food containers/bins  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(z)] observed sauces being stored in can after being opened  New Violation.
12A Violation of Code: [511-6-1.04(4)(r)] observed peanuts being stored next to home improvement tools and under boxes  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] observed failure to of employees to wear hair restraints while preparing and cooking food  New Violation.
12C Violation of Code: [511-6-1.04(4)(m)] observed failure to store wet wiping cloths in between use in sanitizing solution.  Corrected On-Site.  Repeat Violation.
12D Violation of Code: [511-6-1.04(4)(g)] observed failure to have a designated vegetable only prep sink  New Violation.
14A Violation of Code: [511-6-1.04(4)(k)] observed in-use utensil being stored in standing water at 81 degrees fahrenheit  New Violation.
14B Violation of Code: [511-6-1.05(10)(f)] observed knives being stored in between the wall and a prep table near dishwashing area  New Violation.
14C Violation of Code: [511-6-1.05(6)(r)] observed sugar being stored in a soy sauce bucket. All single-use/service containers cannot be reused  New Violation.
14C Violation of Code: [511-6-1.05(10)(e)1&3] observed single service/use to-boxes not properly inverted or stored in protective packaging on table  New Violation.
14C Violation of Code: [511-6-1.05(6)(r)] observed single use/service cup being used as scoop in dry food item (cashews)  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] observed leaking water inside the reach-in coolers  New Violation.
15A Violation of Code: [511-6-1.05(1)(a)] observed several non-food grade containers throughout the facility. All containers must be food-grade or NSF approved.  New Violation.
18 Violation of Code: [511-6-1.07(5)(k)] observed live and dead bugs throughout facility ( in empty food containers near dry storage area in the back of the kitchen, main kitchen area, and in the light shield in the front of the facility)  New Violation.
18 Violation of Code: [511-6-1.07(2)(m)] observed back door not properly sealed.  New Violation.
Person in Charge (Signature)    Date:  
Inspector (Signature) Katie Logan Date: 03/01/2017
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
China Garden
Permit #
1-25315
Date
03/01/2017
Address
1579 MONROE DR STE A
City/State
ATLANTA GA
Zipcode
30324
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks INSPECTED BY SHARI ALLEN
Person in Charge (Signature)    Date:  
Inspector (Signature) Katie Logan Date: 03/01/2017
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