PHO 24

Violations (8)

• 6-1ACritical

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

  .04(6)(f)Observed four containers of beef broth in walk-in cooler that were holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded soups.

  Priority

• 4-2BCritical

  Georgia Food Code .05(7)(a)1Build

  .05(7)(a)1Build up of debris in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Could not correct on-site. Please correct by 9/25/2026.

  Priority Foundation

• 16ACritical

  Georgia Food Code .06(1)(g),(h)There

  .06(1)(g),(h)There was no hot water in facility. The hot water heater pipe was disconnected. PIC stated that they are currently working on it. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf) Corrective Actions: Could not correct on-site. Please correct by 9/25/2026.

  Priority Foundation

• 4-2BCritical

  Georgia Food Code .05(6)(n)Dish

  .05(6)(n)Dish machine did not have any observable amount of chlorine in final rinse. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Could not correct on-site. Please correct by 9/25/2026.

  Priority

• 17C

  Georgia Food Code .07(5)(a),(b)1,2,3Observed

  .07(5)(a),(b)1,2,3Observed ceiling by wok in disrepair in two separate spots. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Could not correct on-site. Please correct by 9/25/2026.

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed 4 stacks of clean cups stacked wet. There were also 3 stacks of plastic, clean containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC had items washed again.

  Core

• 15A

  Georgia Food Code .05(6)(a)Walk-in

  .05(6)(a)Walk-in cooler was holding above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on-site. Please correct by 9/25/2026.

  Core

• 15C

  Georgia Food Code .05(7)(a)2,3Observed

  .05(7)(a)2,3Observed build up of debris on side of fryer, side of wok and on pipes by cooking equipment. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) Corrective Actions: Could not correct on-site. Please correct by 9/25/2026.

  Core