Yong Teriyaki LLC in Calhoun receives a 65% on their recent health inspection

Yong Teriyaki LLC, located at 474 Red Bud Rd in Calhoun, received a score of 65 points out of a possible 100 points during their 02/24/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple risk factors out of compliance during inspection (storge order, food in good condition, cooling, cold holding and hot holding). Corrective Action: All risk factors were corrected on-site. Follow-up inspection will be performed within 7 days.

Violation #2:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(3)(e) – package integrity (pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no designated area for dented cans of ketchup. Corrective Action: Dented cans were placed on designated and labeled table.

Violation #3:
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 raw chicken stored over jalapenos. Corrective Action: No contamination observed. Jalapenos were moved to different shelf away from raw meats.

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 improper cold holding of tcs foods 41 degrees. Cut green onions (54F), boiled egg (51F), cooked potatoes (69F). Per discussion with CFSM food items were within time parameters. Corrective Action: Foods were placed in reach-in freezer to rapidly cool.

Violation #5:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked vegetables (cabbage, carrots and broccoli) on stovetop reading 70F. Per discussion with CFSM food items were within time parameters. Corrective Action: CFSM chose to discard vegetables.

Violation #6:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed beef stock not cooled to 70F within 2 hours. Beef stock 129F at 2pm with cooling start time being 11am. Corrective Action: CFSM discarded beef stock.

Violation #7:
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 pots with cooked pork stock stored on floor in walk-in cooler. Observed vegetables stored in crates less than 6″ off of the floor in walk-in cooler. Corrective Action: Employee placed items on shelving off of the floor.

Violation #8:
12B – personal cleanliness
511-6-1.03(5)(i) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food service employee without hair restraint. Corrective Action: Employee put on baseball cap.

Violation #9:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed in-use utensil (rice scoops and egg drop soup ladle) stored in standing water less than 135 degrees Fahrenheit. Corrective Action: Employee removed rice scoops from water and placed on clean dry surface.

Additional remarks:
-chocking poster
-employee health

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