Chef Wong in Duluth receives a 63% on their recent health inspection

Chef Wong, located at 3525 Mall Blvd NW, Suite 1A in Duluth, received a score of 63 points out of a possible 100 points during their 08/11/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control over facility. Multiple. Critical violations occurring during inspection (no person in charge present at time of inspection, improper cold holding, and improper storage and separation of foods). It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
1-2A: .03(2)No person in charge present at time of Inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Person in charge arrived during inspection.

Violation #3:
2-2D: .07(3)(a)No hand soap present at the sole handwashing sink in the kitchen at time of inspection. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Hand soap was provided.

Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation of foods in multiple cold holding units (raw chicken stored over cut cabbage in the walk in cooler, raw chicken stored over raw shelled eggs in the walk in cooler, raw shelled eggs stored over ready to eat foods in the prep line cooler, raw beef over raw pork in the prep line cooler, raw chicken over raw beef in the display prep cooler, and frozen raw beef over frozen raw pork in the standing prep freezer).** 3rd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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: Foods were proper stored and separated. Storage and separation chart provided.

Violation #5:
4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #6:
6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods discarded.

Violation #7:
15A: .05(6)(a)Observed water leaking from a pipe in the walk in cooler. The lid to the ice machine is in disrepair. The ambient air temperature of the walk in cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Corrective Actions: Owner tightened the door to the walk in cooler and ambient air temperature is 41F or less.

Violation #8:
17C: .07(5)(a),(b)1,2,3Observed water leaking from the air vent closest to the dry storage shelf. Observed lots of food debris on the floors, walls, and ceilings in the kitchen and inside the walk in cooler. 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)

Violation #9:
18: .07(5)(k)Observed several live ants on the dry storage shelf. Per owner, he does not have a current pest control company treat facility. Facility must set up service with a eat control company and have pest control routinely service facility by 8/20/25. Pest control contract must be provided to the health authority. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; (C) 2) routinely inspecting the premises for evidence of pest; (C) 3) having a professional treat the facility; (Pf) and 4) eliminating harborage conditions. (C)
Corrective Actions: Employees removed ants. Employees washed, rinsed, and sanitized the exterior surfaces of food containers and dry storage shelves.

Violation #10:
18: .07(2)(m)The back door was propped open at time of inspection. The bottom right corner of the back door is not in good repair (sunlight visible). 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.

Additional remarks:
NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: Facility uses food coloring.
NOTE: Ensure all foods that are not easily identifiable are labeled.
NOTE: A follow up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will
occur within the next 12 months.
**Food service permit SUSPENDED for 3 consecutive violations for the same code provision on a routine inspection for improper storage and separation of foods [4-1 Violation of Code:.04(4)(c)1(i)(I)(iii)(v)(vi)(vii)(viii)]. On site training provided.Food service permit REINSTATED.**

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