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Golden Apple Buffet, located at 2059 Scenic Hwy N, Suite 117 in Snellville, received a score of 60 points out of a possible 100 points during their 03/18/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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:
2-2B: .03(5)(j)1&2Observed multiple employee drinks in unapproved cups on prep counters. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Person in Charge (PIC) removed the cups and placed them in the designated employee areas.
Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed frozen raw chicken (removed from its packaging) stored above frozen raw beef in the walk in freezer. Raw chicken and raw beef stored above vegetable ( in the prep cooler). Unwashed fruit over ready eat noodles in another walk in cooler. In the sushi bar there was unwashed avocados stored with cooked shrimp tempura. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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.
Violation #4:
4-2B: .05(6)(n)Observed employee wash dishes in a quat sanitizer less than the recommended manufactures ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Chemical sanitizer was remade to the proper concentration.
Violation #5:
6-1C: .04(6)(d)Observed soup that had been cooling on the prep counter since the previous night at a temperature of 73°F. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: PIC discarded the soup.
Violation #6:
11A: .04(6)(e)Observed improper cooling methods at facility, as soup was left on the prep counter overnight to cool, but was unable to reach 41°F in an acceptable time frame. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: Educated PIC on proper cooling methods to utilize moving forward.
Violation #7:
11C: .04(6)(c)Observed raw tripe and raw shrimp being thawed in a water bath in the sink, without running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: PIC began running water over the raw shrimp and tripe in order to properly thaw.
Violation #8:
12D: .04(4)(g)Observed raw tripe being thawed in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: PIC moved the raw tripe to the meat sink and washed/sanitized the vegetable sink.
Violation #9:
14A: .04(4)(k)Observed scoops without handles being stored in direct contact with food. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Scoops were removed from buckets and containers.
Violation #10:
14B: .05(10)(e) 1,2,4Observed multiple clean dishes throughout the facility stacked wet. Also observed clean plates at the buffet stored uncovered and right-side up. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Thermometers calibrated today (see temp log).
**NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.**
**NOTE: THREE OR MORE CONSECITUVE VIOLATIONS OF THE SAME CODE PROVISION WILL RESULT IN A PERMIT SUSPENSION. **
NOTE: A required additional inspection will occur within 12 months.
This was a joint inspection with YP.
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