CHEF WONG

Georgia Food Code .07(3)(a)At

.07(3)(a)At time of inspection, no hand soap present at the sole handwashing sink in the kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Hand soap was placed at the handwashing sink.

Priority Foundation

Georgia Food Code .03(6)Facility

.03(6)Facility does not have an approved EPA registered sanitizer effective against Norovirus or clean up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Employee purchased EPA registered bleach during inspection and bleach procedures were provided.

Priority Foundation

Georgia Food Code .04(3)(k)Observed

.04(3)(k)Observed 2 containers of raw green shelled mussels in the prep line cooler and shellstock tag was not with the food. Per owner, the shellstock tag had been discarded. Molluscan shellfish tags shall remain attached to the container in which the molluscan shellfish are received until the container is empty. (Pf) Corrective Actions: Mussels were discarded. Discussed proper methods in maintaining shellstock tags.

Priority Foundation

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

.04(6)(g)Observed several time/temperature control for safety (TCS) foods not properly date marked (2 bags of precooked pork dumplings, rehydrated noodles, rehydrated mushrooms, canned bamboo). Foods were held in the facility for more than 24 hours and either not date marked or date marked beyond 7 days. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Per owner, all foods had been opened or prepared on 10/7/26. Foods were properly date marked.

Priority Foundation

Georgia Food Code .07(2)(a)Facility

.07(2)(a)Facility remodeled the front of the kitchen area (it is now a front service area). Facility also added a drink self service area to the right of the dining room. Facility has a side storage room with floors, walls, and ceilings that are not cleanable (concrete floors, brick and wooden walls). Facility has until 10/19/26 to apply for a remodel with Gwinnett County's Environmental Health Department. Facility has until 11/30/26 to ensure installations have been completed. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

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