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Com Ga Houston, located at 3350 Steve Reynolds Blvd, Duluth, GA 30096, received a score of 53 points out of a possible 100 points during their 09/15/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)PIC not meeting responsibilities by maintaining active managerial control over employees and food safety practices. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Violation #2:
2-1C: .04(4)(a)1,2,3PIC handled ready to eat washed cilantro with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: Cilantro discarded. //
Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Washed cut carrots, peeled and cut onions stored below unwashed produce. Box of unwashed basil stored above cooked chicken. Unwashed produce stored above sauces and cooked onions. // 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. // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Foods rearranged properly in the WIC. //
Violation #4:
4-2A: .04(4)(c)1(iv)Washed cut produce not covered in the walk-in cooler (e.g., carrots, multiple containers of cilantro, cut onions in container with holes). Raw chicken not covered. // Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: Food covered. //
Violation #5:
6-1A: .04(6)(f)Cold time-temperature controlled food not at 41F or less, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Cut cabbage, cut lettuce, cooked duck discarded. Chicken and onions moved to freezer and cooled to 41F. //
Violation #6:
6-1D: .04(6)(i)Sprouts on time as a control for food safety not documented with the time when removed from temperature control and the discard time as per written procedures. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Sprouts discarded. //
Violation #7:
6-2: .04(6)(g)Thaw date not provided for cooked chicken (cooked, frozen, thawed) and chicken curry removed from freezer and placed in refrigerator. Chicken removed today and curry removed yesterday. // Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Food date-marked with thaw date. //
Additional remarks:
Cold holding items assessed at 41F or less, unless otherwise specified.
Hot holding items assessed at 135F or higher.
According to PIC, the food in the open top coolers was on temperature control at time of inspection. Once items were removed from coolers, they decided to switch to time as a control for food safety for the evening.
A follow up inspection will be performed between today and September 25, 2026.
If facility makes a U on the follow up inspection or the next routine inspection, then the food service permit may be suspended.
An additional routine inspection will be performed by June 2027, and a second one by September 2027. Routine inspection is due by December 31, 2026.
Food service permit suspended for the following reasons:
1. Facility scored two Us on two consecutive routine inspections.
2. 6-1D 04(6)(i) – Time as a Public Health Control (TPHC) (P,Pf, C) was marked out of compliance on three consecutive inspections.
PIC at beginning of inspection was Yen Trung, then it was Khoa Do, and by the end it was Mariana Do.
Compliance conference held. Food service permit reinstated 09/16/2026.
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