Golden China in Canton receives a 69% on their recent health inspection

Golden China, located at 4043 Marietta Hwy Ste 110 in Canton, received a score of 69 points out of a possible 100 points during their 02/19/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed improper vertical separation of raw from raw meats in the walk in cooler and in the reach in freezer. COS by rearranging. Foods must be stored based on the final cook temperatures. Higher the temperature the food is cooked the lower it must be stored.

Violation #2:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several foods in the kitchen such as flours, broccoli, fried wontons/chips int he front area and several containers in the refrigerator left uncovered. Must cover the foods when not in use. COS by covering with lids.

Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food contact surfaces such as peeler and meat slicer accumulated with food debris/grease. Must thoroughly clean and sanitize. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by placing in the dish sink for cleaning.

Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous foods such as beef, pork, rice are cold held above 41 degrees. COS by discarding. 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Violation #5:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed onions and bags of rice stored on the floor. Foods must be stored 6inches off the floor. COS by rearranging.

Violation #6:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed onions and bags of rice stored on the floor. Foods must be stored 6inches off the floor. COS by rearranging.

Violation #7:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed few employees in the kitchen handling food with out hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Violation #8:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed one of the employee working in the kitchen with a watch. 511-6-1.03(5)(g) – Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Violation #9:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(g)(1)&(3) – kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed single use containers not protected from contamination. Must either leave the boxes in the sleeves or store them upside down.

Violation #10:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(i) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed two wooden tables in the kitchen used for holding the rice cookers. Must either seal or paint them or replace them with food grade tables.

Violation #11:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Must clean the doors and inside of the refrigerators, floors near the stove and the oven.

Violation #12:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(3)(h) – dressing areas and lockers, designated and provided (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed personal food and items stored all over. Must use designated areas to store personal food and items. Make sure they are labeled as personal.

Violation #13:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed back door left open. Must keep the door closed at all times to prevent the entry of bugs and insects.

Additional remarks:
Bleach- 100ppm
Employee health forms and clean up procedures in place.
Discussed about moving the unused or broken items out of the kitchen.
Lots of plastic containers, bottles and card board boxes in the kitchen. Recommended to remove from the kitchen.
Discussed about using residential grade refrigerator to store personal items.
Must clean all the containers used for storing food- Bulk containers.
Rolling trash can used as a prep surface must be thoroughly cleaned.
Must replace ceiling tiles in the kitchen with a smooth, non porous, easily cleanable tiles.
Recommended to move the serving/prep table to assemble the food in the bags to move a little bit so that there will be more space for the hand sink in the kitchen- accessibility.
Recommended to not use the hose/spray with the hose to rinse off the 3 compartment sink because the water splashes on foods that are uncovered and also the clean utensils.

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