Food Service Establishment Inspection Report
Establishment Name:  Chinese Buddha Restaurant
Address:  100 10th ST STE 125
City:  Atlanta Time In:  01 :  15 PM Time Out:  03 :  45 PM
Inspection Date:    03/22/2017   CFSM:   Dani Kong 2020
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-30155
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



Prior Score



SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

(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
(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)   Dani Kong 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).
Chinese Buddha Restaurant
Permit #
100 10TH ST STE 125
Item/Location Temp Item/Location Temp Item/Location Temp
, , Walk in Cooler, Ambient, 30.0 ° F , , Walk in Cooler, Chicken, cooked 38.0 ° F , , Walk In Freezer, Ambient, 00.0 ° F
, Grill Prep, Rice Cooker, Rice, white 161.0 ° F , , Steam Well, Soup, egg soup 164.0 ° F , , Reach In Cooler, Ambient, 38.0 ° F
, , Reach In Cooler, Chicken, raw 39.0 ° F , Grill Prep, Prep Top Cooler, Chicken, 40.0 ° F , Grill Prep, Cooler Drawer, Ambient, 30.0 ° F
, Bar, Reach In Cooler, Ambient, 41.0 ° F        
1-2A Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16] Observed person in charge failure to demonstrate knowledge by complying with food code by having no risk factor violations and responding correctly to inspector questions related to food operations  New Violation.
2-1B Violation of Code: [511-6-1.03(5)(a)] Observed employees failure to wash hands after touching dirty equipment handles and switching task.  Repeat Violation.
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed employee eating in kitchen.  Repeat Violation.
2-2D Violation of Code: [511-6-1.06(2)(g)] Hand sink missing in food preparation room (near prep sinks and 3 compartment sink).  New Violation.
3-1C Violation of Code: [511-6-1.04(3)(e)] Observed four (4) badly dented cans.  Repeat Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed failure to properly separate raw animal food (chicken) according to final cook temperatures in refrigeration units throughout facility.  Repeat Violation.
4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed uncovered foods in walk in cooler.  Repeat Violation.
4-2B Violation of Code: [511-6-1.05(7)(b)] Observed encrusted, food material (carrots) on vegetable slicer (placed in storage closet).  New Violation.
11C Violation of Code: [511-6-1.04(6)(c)] Observed potentially hazardous food (raw shrimps) thawed in standing water.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(q)] Unpackaged food not protected from environmental sources of contamination during preparation.
Observed cooked chicken inside walk in cooler and larger containers of cleaned lettuce stored with no lids and containers stacked on top of lettuce.
Observed ice, water and tea pitcher without a lid (trash floating in one pitcher of water) discard  Repeat Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Wet wiping cloth not stored in sanitizing solution between uses.
Observed soiled dry wiping cloth on prep table next to prep lettuce.  Corrected On-Site.  Repeat Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed utensils stored in crevices between storage rack.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit (water temp 70).  Repeat Violation.
14C Violation of Code: [511-6-1.05(6)(r)] Unwrapped single-service utensils not presented so that only the handles are touched.  Repeat Violation.
14C Violation of Code: [511-6-1.05(6)(r)] Observed single-service items stored on floor near mop sink.  New Violation.
15A Violation of Code: [511-6-1.05(6)(a)] Observed equipment in poor repair (broken rice cooker handle).
Observed gaskets/seals on cold holding unit in poor repair.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed soiled reach-in cooler gaskets.
Observed grease accumulated on kitchen floor.  Corrected On-Site.  New Violation.
16A Violation of Code: [511-6-1.06(1)(g),(h)] Water pressure lacking at 3 compartment sink at bar.  New Violation.
16B Violation of Code: [511-6-1.06(2)(r)] Observed leaking faucet pipe at hand sink at bar.  New Violation.
Remarks This is the establishment 3rd failure. Owner volunteer to closed and will remain closed until she receive a passing score from the Health Department. Enforcement action taken
Person in Charge (Signature)    Date:  
Inspector (Signature) Janice McClain Date: 03/22/2017