12 Lunar, located at 3385 Buford Drive in Buford, received a score of 63 points out of a possible 100 points during their 04/12/2024 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 in facility. (Improper cooling, improper cold holding, and not using time control properly). Multiple public health interventions made. 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
2-2A: .03(2)(m)Four employees onsite had not signed the employee health agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: Employees reviewed and signed employee health policy.
Violation #3
2-2B: .03(5)(j)1&2Observed several employee drinks throughout the kitchen not with approved single use cup with lid and straw above clean dishes and food prep areas. 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 discarded drinks.
Violation #4
2-2D: .07(3)(b)Observed two hand sinks not equipped with paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Hand sinks restocked with paper towels.
Violation #5
3-1A: .04(2)(a)Facility received raw flounder, cooked crawfish, raw shrimp and raw squid from the Juicy Crab in Buford. Per Owners, they also own the Juicy Crab. However, 12 Lunar permit is under the ownership name 12 Lunar buford llc and juicy crab permit is under the ownership name Chen and Yang Group LLC. Food shall be obtained from sources that comply with law. (P)
Corrective Actions: Discussed with owners that since the permits are not under the same ownership, foods cannot be transferred from facility to facility. The listed food items were taken back to the juicy crab.
Violation #6
5-2: .04(7)(e)Facility does not have consumer advisory on the side of the menu that foods are offered undercooked. Foods offered undercooked are not marked with an asterisk. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
Violation #7
6-1A: .04(6)(f)Observed several time/temperature for safety (TCS) foods cold holding greater than 41 degrees Fahrenheit for more than 4 hours. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food Items discarded.
Violation #8
6-1C: .04(6)(d)Observed several TCS foods that did not cool to 41 degrees Fahrenheit or less within 4 to 6 hours.. See temp log. 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: Items discarded.
Violation #9
6-1D: .04(6)(i)Observed cooked chili bean paste, cooked garlic and oil sauce, mushroom sauce, tomato paste sauce and tomatoes intended for time control not marked with the proper start and discard time. Per kitchen manager, all foods have been on time control for less than 4 hours. Per kitchen manager, foods cooked were cooked to a temperature of 165 degrees Fahrenheit. Per, kitchen manager, all other tcs foods were placed on time control from room temperature. Facility does not have time control procedures. When using 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; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Tomatoes and all cooked TCS foods were marked with the correct start and discard times. Foods placed on time control from room temperature still had time to cool and were placed in the walk in freezer.
Violation #10
10D: .04(4)(d)Observed several working containers with food not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Violation #11
11A: .04(6)(e)Observed several TCS items cooling in large batches, in plastic containers covered with lids or tightly wrapped. Facility cooling foods in units that aren’t working properly. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Covers removed from items that were still eligible to continue cooling. Items placed in walk in freezer.
Violation #12
15A: .05(6)(a)Observed one upright cooler, one prep display cooler, and walk in cooler with an ambient air temperature greater than 41 degrees Fahrenheit. Owner stated that he called technician and technician will be arriving shortly. 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)
Violation #13
15C: Observed cooler fans with build up on them Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)
Additional remarks:
Note: All cold and hot holding temperatures in compliance unless noted.
Note: Ensure frozen raw meats are properly stored and separated once removed from initial packaging.
Note: Ensure all butane lighters are stored below food, equipment and single use items.
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.
Note: Facility has no seafood items onsite for customers to prepare at the tables. (Items were taken back to juicy crab). Facility must have parasite destruction letters for all seafood that will be cooked by customers.
Note: With walk in freezer door open, facility has adequate refrigeration with a walk in cooler temperature of 39.2 degrees Fahrenheit. Food service permit will be suspended if walk in freezer door is not kept open in the walk in cooler to maintain adequate refrigeration.
Note: Facility voluntarily closed during the end of the inspection.
Note: Facility has raw oyster meat on site. Raw oyster meat is purchased removed from the shell.