ASIAN EXPRESS

Violations (12)

• 6-1CCritical

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

  .04(6)(d)Observed several containers of fried chicken prepared the previous day (6+ hours ago) that had not yet cooled to 41F.// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

  Priority

• 6-1BCritical

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

  .04(6)(f)Observed several time/temperature control for safety foods hot holding below 135F on the hot line (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were hot holding improperly for less than 2 hours and were allowed to be reheated to 165F. Recommended holding these foods under time control like other foods on the hot line.//

  Priority

• 2-2ACritical

  Georgia Food Code .03(2)(o)Person

  .03(2)(o)Person in charge could not demonstrate that selected employee had been informed of their responsibility to report foodborne illnesses or symptoms to the person in charge.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee reviewed and signed health agreement during inspection.//

  Priority Foundation

• 14A

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

  .04(4)(k)Observed metal bowls (no handles) for dispensing raw chicken and raw steak stored directly in contact with the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls were removed and placed at three compartment sink to be washed, rinsed, and sanitized.//

  Core

• 15C

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

  .05(7)(a)2,3Observed accumulation of debris on shelving in walk-in cooler, underneath tabletop flat top grill, the right side of the fryer, gaskets of prep cooler, and on the exterior of several metal containers stored as clean.// The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C)

  Core

• 17C

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

  .07(5)(a),(b)1,2,3Observed accumulation of residue on floor in the walk-in cooler and a portion of the wall behind the fryer.// 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)

  Core

• 17D

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

  .07(2)(i)Observed light bulb in walk-in cooler with no protective shielding in place.// Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)

  Core

• 17D

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

  .07(5)(j)Observed three personal cell phones stored on dry storage shelf next to food.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items were moved to a designated area.//

  Core

• 17D

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

  .07(5)(d)Observed accumulation of grease on vent hood filters above cooking area.// Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)

  Core

• 17D

  Georgia Food Code .07(3)(f)Observed

  .07(3)(f)Observed lighting in walk-in cooler is not sufficient to facilitate proper cleaning.// The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas and other rooms during periods of cleaning. (C)

  Core

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Observed evidence of employees drinking from unapproved containers in food prep areas (an open plastic water bottle on shelf above prep cooler, a reusable beverage container on prep table next to rice cooker, an open can of soda and open plastic water bottle on dry storage shelf next to food).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink containers were moved to a designated area.//

  Core

• 11A

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

  .04(6)(e)Observed fried chicken cooling in large plastic containers stacked closely together.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on proper cooling methods such as using smaller containers, using metal containers, and leaving foods uncovered during the cooling process.//