PAOPAO NOODLE FACTORY AND BAR

Violations (3)

• 4-2BCritical

  Georgia Food Code .05(8)(b)Dish

  .05(8)(b)Dish machine was actively being run during inspection but highest rinse temperature was only 158F. Hot water mechanical operations by being cycled through equipment that is set up as specified under Rule .05(6)(e), (l), and (m) and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. (P) Corrective Actions: Could not correct on-site. Please correct by 9/14/2026.

  Priority

• 6-1BCritical

  Georgia Food Code .04(6)(f)Observed

  .04(6)(f)Observed 3 types of beef holding below 135F. Roasts may be held at a temperature of 130°F (54°C) or above when cooked and reheated to a temperature and for a time specified in Rule .04(5)(a)2. (P) Corrective Actions: PIC (person in charge) discarded meats.

  Priority

• 8-2BCritical

  Georgia Food Code .07(6)(b)Observed

  .07(6)(b)Observed three containers of chemicals in working containers that were not labeled with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC labeled items.

  Priority Foundation