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China King, located at 1162 Moreland Avenue, Suite 400 in Atlanta, received a score of 51 points out of a possible 100 points during their 12/10/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(l)(n)(o) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: Person in charge shall have managerial control over foodborne illness risk factors and public health interventions Observed PIC did not have active managerial control over multiple foodborne illness risk factors and public health interventions, including good hygienic practices, protecting food from contamination, proper holding of TCS foods, and date marking.
Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Observed PIC drinking from beverage in a container with no lid and no straw in the kitchen. COS: Beverages were removed from kitchen area.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Observed one handwashing sink obstructed with lid and plastic bag inside the sink in kitchen. COS: PIC removed objects from hand sink.
Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Observed hand washing sink with no soap/cleanser. COS: PIC provided soap/cleanser for sink.
Violation #5:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: CA: Food shall be safe, unadulterated, and honestly presented. Observed rag previously used to clean dishes in container of raw shrimp that was thawing in meat prep sink. COS: PIC voluntarily discarded raw shrimp
Violation #6:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: CA: 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 Observed raw chicken stored above raw beef and next to raw shrimp in WIC. Observed raw shrimp, fish, and pork directly above cut onions in WIC. COS: PIC reorganized food items so that they were separated by the food minimum cook temperature on shelves in WIC. Suggested referring to the “Just Store It” poster near the WIC door.
Violation #7:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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; Observed food under prep top cooler uncovered. Observed rice, flour, and corn starch in dry storage uncovered. Observed tofu and egg rolls in WIC uncovered. COS: PIC provided lids and plastic coverings for all foods.
Violation #8:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. Foods on time shall indicate the date, the time it was removed from temperature control, and the discard time. Pf Observed cooked chicken, cut cabbage, and cooked chicken wings using TPHC with no indication of the date, the time it was removed from temperature control, and the discard time. COS: PIC created labels with the date and times for all foods using TPHC.
Violation #9:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: CA: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Observed rice in open container next to hand sink. COS: PIC voluntarily discarded container of rice.
Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed multiple nonfood contact surfaces with debris like floor, walls, and door in the WIC, floors and walls in the dry storage area, etc.
Additional remarks:
No ice was available for calibration during this inspection.
Reach In Freezers- FFS
Chest Freezer- FFS
Sanitizer: Chlorine 100 ppm (3 compartment)
Discussed with PIC to thaw food under running water of 70F or below, to let dishes air dry before stacking, that all scoop stored in dry food container shall have handles, and that it is important to clean frequently. PIC needs to obtain EPA registered sanitizer (germicidal/ disinfectant bleach). If using bleach, it can not be purposed for laundry or splash less. Discussed with PIC that TCS and RTE foods held for less than 24 hours shall be date marked.
Observed EHP, Invoice, and V/F response.
Left PIC with TPHC form.
Accompanied by Linda Marrazzo.
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.