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Asian Cuisine, located at 1216 Abercorn Street in Savannah, received a score of 77 points out of a possible 100 points during their 01/19/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
4-2A – food stored covered
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed facility to have uncovered fish in reach in cooler in main kitchen by grill. Observed frozen chicken and beef to be uncovered in main kitchen. COS/CA: PIC covered fish items with wrap. RCA: Items shall be covered in reach in cooler at all times when not in use.
Violation #2
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food items in walk in cooler ( chicken strips, fried chicken, cooked beef, lo mein) in main kitchen to be above 41F. Ambient temperature of walk in cooler was 41F. RCA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
Violation #3
11A – proper cooling methods used: adequate equipment for temperature control
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed facility to be cooling two pans of cooked chicken with lasko fans on the floor at the start of the inspection. COS/CA: PIC discarded chicken and was informed and shown how to proper cool food down before placing in reach in/walk in cooler. RCA: 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; (ii) Separating the food into smaller or thinner portions (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 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; 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.
Violation #4
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food debris around the corners of the prep top table. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Violation #5
17D – adequate ventilation and lighting; designated areas used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed vent hood in main kitchen to have a build up on grease and debris. The sticker for vent hood cleaning showed that the last cleaning was done in 2020. Facility stated that the company does not update stickers but rather only provides a receipt. Facility was not able to provide a receipt for any recent cleanings. RCA: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
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