Chef Chang in Duluth receives a 64% on their recent health inspection

Chef Chang, located at 2645 North Berkeley Lake Road North West in Duluth, received a score of 64 points out of a possible 100 points during their 04/21/2023 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A: .03(2)(a)-(l), (n)As demonstrated by todays unsatisfactory score, active managerial control is not being maintained in this facility. // 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)
Corrective Actions: Trained person in charge on food safety. //

Violation #2
2-2D: .06(2)(o)Handwash sink in kitchen had spray bottle of bleach stored inside. Observed employee wash hands in three compartment sink. Observed employee wash hands with sink sprayer near dish machine. // A handwashing facility may not be used for purposes other than handwashing. (Pf) Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: Trained employees in handwashing. Bottle was removed from sink. //

Violation #3
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw meat stored above ready to eat foods in walk in cooler. // 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.
Corrective Actions: Food items rearranged to proper storage conditions. //

Violation #4
6-1C: .04(6)(d)Large batch of fried chicken and portioned individual meals with fried chicken and shrimp did not cool to 71F or below within 2 hours. // 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: Food discarded. //

Violation #5
8-2B: .07(6)(g)Chlorine sanitizer bottle used on food contact surfaces contained pure undiluted bleach. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Chlorine sanitizer bottle remade to 100 ppm. //

Violation #6
11C: .04(6)(c)Many packages of raw fish in ROP packaging were thawing at room temperature. // 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) Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Fish removed from packaging and placed in walk in cooler to thaw. //

Violation #7
12A: .04(4)(z)Large mixing bowl holding ready to eat fried chicken was placed inside trash can to portion food into individual containers. // Food shall be protected from miscellaneous sources of contamination. (C)
Corrective Actions: Food discarded. //

Additional Comments
All cold/hot holding temperatures assessed are in compliance unless otherwise noted.
Back door must remain closed.
Bowls cannot be used as scoops in bulk food.
A follow up inspection will occur on or before 05/01/2023.
Facility must earn a 70 “C” or better or permit may be suspended.
A required additional routine inspection will occur within 12 months.

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