New Imperial Chinese Garden

Violations (5)

• 4-1ACritical

  Georgia Food Code .04(4)(n)1Observed

  .04(4)(n)1Observed a food employee touch a plate of raw chicken with gloves on. Their gloved hand touched the raw chicken, then they touched a clean single-use container. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The employee disposed of the gloves, washed their hands, and donned new gloves. The single-use container was discarded.

  Priority

• 4-1ACritical

  Georgia Food Code .04(4)(c)1(i)(ii)(iii)(v)

  .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed an open box of duck stored over an open bag of ready-to-eat crab ragoon mix, an open box of chicken stored over prepped, portioned bags of ground beef, and bags of seasoned prepped chicken (not in their original container) stored over bags of seasoned prepped beef in the walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The foods were rearranged.

  Priority

• 15A

  Georgia Food Code .05(1)(g)Observed

  .05(1)(g)Observed woven wood wicker dumpling steam baskets being used for dumplings in the kitchen. Wood and wood wicker may not be used as a food-contact surface except as specified in paragraphs 2., 3., and 4. (C) Corrective Actions: Steam baskets were removed from the kitchen.

  Core

• 17D

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

  .07(4)(b)Observed multiple thermal flasks (empty), a cell phone, and keys on prep tables in the kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: 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 in the kitchen propped open and the screen door closed, but not tightly fitting during the inspection. 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.

  Core