CHINA TASTE

Violations (11)

• 18Critical

  Georgia Food Code .07(5)(k)Observed

  .07(5)(k)Observed a large live roach moving on the floor, walking through the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: The roach was killed and discarded.

  Priority Foundation

• 8-2BCritical

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

  .07(6)(e)Observed Raid, with instructions stating the chemical is for residential use, stored with other chemicals in the kitchen. Poisonous or toxic materials shall be used according to: (i) Law and this Chapter; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (iv) Additional conditions that may be established by the Health Authority. Corrective Actions: The bottle of Raid was removed from the facility.

  Priority

• 10D

  Georgia Food Code .04(7)(d)The

  .04(7)(d)The facility has no written notification declaring which major allergens are being used as ingredients. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C) Corrective Actions: The restaurant wrote a disclosure to post for the customers.

  Core

• 12A

  Georgia Food Code .04(4)(q)Observed

  .04(4)(q)Observed 2 open bags of rice stored on the floor in the kitchen by the door. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: The bags were moved to a pallet, 6" off the floor.

  Core

• 14B

  Georgia Food Code .05(10)(e)

  .05(10)(e) 1,2,4Observed plastic food storage containers stored as clean, 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: The containers were separated and stored in a self-drying position.

  Core

• 14C

  Georgia Food Code .05(10)(e)1

  .05(10)(e)1&3Observed an open box of single-use napkins for the customers stored on the floor in the front of the restaurant. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: The box was moved to a pallet, 6" off the floor.

  Core

• 15C

  Georgia Food Code .05(7)(d)Observed

  .05(7)(d)Observed a buildup of food debris and a sticky residue inside the microwave, on prep shelves in the kitchen storing dry foods, and on the backs and sides of the hot holding unit in the kitchen. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C) Corrective Actions: The microwave, prep shelves, and the back and sides of the hot holding unit were cleaned and sanitized during the inspection.

  Core

• 17C

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

  .07(5)(a),(b)1,2,3Observed a buildup of food debris, dirt, liquid, and grime on the floors under equipment. 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: The floors were cleaned and sanitized during the inspection.

  Core

• 17D

  Georgia Food Code .07(4)(b)Observed

  .07(4)(b)Observed employee food stored with and above restaurant food in the reach-in freezer. Observed multiple phones and employee drinks stored on prep tables throughout the kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All employee items were moved to a designated area for employee activity.

  Core

• 18

  Georgia Food Code .07(2)(m)Observed

  .07(2)(m)Observed the back door open during the inspection; the screen door was closed, but not tight-fitting. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: The back door was closed for the remainder of the inspection.

  Core

• 10D

  Georgia Food Code .04(4)(d)Observed

  .04(4)(d)Observed multiple working containers of dry seasonings and bottles not labeled with their common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled.

  Core