Asia Grill & Buffet, located at 3843 Buford Drive in Buford, received a score of 73 points out of a possible 100 points during their 02/10/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
4-2A: .04(4)(c)1(iv)Observed multiple food items kept uncovered inside the walk-in freezer. 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 items were covered.//
Violation #2
4-2B: .05(7)(a)1Observed three ice machines with a mold-like substance inside. Observed food debris inside “clean” cups. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: //
Violation #3
6-1D: .04(6)(i)Observed buffet food items kept in time control without a timestamp of start/discard time on them.THIRD CONSECUTIVE VIOLATION-PERMIT SUSPENSION 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: //Food items were labeled.//
Violation #4
11C: .04(6)(c)Observed frozen clams being thawed on top of a prep table.SECOND CONSECUTIVE VIOLATION 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: //Clams were put under running water.//
Violation #5
12A: .04(4)(q)Observed chicken stored directly on the floor under the stove area. Observed a bag of cabbage stored on the floor inside a walk-in cooler, soy sauce buckets, and cooking oils stored directly on the floor.SECOND CONSECUTIVE VIOLATION Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: //Food items were removed from the floor.//
Violation #6
14A: .04(4)(k)Observed cups without handles being used as scooping utensils inside working containers.SECOND CONSECUTIVE VIOLATION 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: //Cups were removed from the containers.//
Violation #7
14B: .05(10)(e) 1,2,4Observed multiple containers that were stored as clean, but stacked still wet. SECOND CONSECUTIVE VIOLATION Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Violation #8
17D: .07(4)(b)Observed multiple personal items such as backpacks, hats, jackets, drinks, and protein powder all stored on top of prep tables and over food and single-use items in the dry storage area.SECOND CONSECUTIVE VIOLATION Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: //Personal items were moved to a designated area.//
Additional Comments
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses MSG, and egg yellow shade as additives.
Note: Ensure all working containers are labeled with their common names.
**YOUR PERMIT HAS BEEN SUSPENDED FOR HAVING THE SAME CODE PROVISION MARKED OUT OF COMPLIANCE ON 3 CONSECUTIVE ROUTINE INSPECTIONS: Violation Code: .04(6)(i) – Time as a Public Health Control (TPHC) (P,Pf, C).
*PERMIT WAS REINSTATED AFTER ON-SITE TRAINING.**
**UNSATISFACTORY SCORES, REPEAT VIOLATIONS, AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
**Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.
Note: A required additional inspection will occur within the next 12 months.