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E-Tang, located at 513 E Oglethorpe Ave Ste H in Savannah, received a score of 50 points out of a possible 100 points during their 10/02/2025 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)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC not enacting active managerial control over risk factor compliance within the facility: excessive separation issues, lack of date-marking within the facility, Improper cooling methods such as parboiling raw animal foods without approval of Health Authority, food items are not stored covered to protect from cross contamination, inaccessibility of handwashing area, staff not properly washing hands before food preparation. PIC shall ensure all employees are properly trained in safety for food before, during and after the preparation of product, as it relates to their assigned duties.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee using a cellphone in the main kitchen area, then continuing to cook and prepare foods on the grill. Observed employee also observed picking up dish detergent and attempting to wash hands in the prep sink. CA/COS: Instructed employee to immediately discontinue these actions and properly wash hands in the designated handwashing sink. RULE: 511-6-1.03(5)(c) – When to Wash 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: 511-6-1.06(2)(o) Observed handwashing sink to have a pan obstructing the use to wash hands. CA/COS: Staff removed items to able to wash hands properly. RCA: 1.A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing.
Violation #4:
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: Observed raw pork stored next to ketchup of reach in unit. COS/CA: Items were separated properly to prevent contamination. RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from 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; and cooked ready-to-eat food. Food shall also be protected by arranging each type of food in equipment so that cross contamination of one type with another is prevented.
Violation #5:
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?: No
Repeat: Yes
Inspector Notes: Observed multiple food items in the walk unit and reach-in cooler without protective coverings or lids: sauces, chicken, beef, onions, dumplings, bean sprouts, noodles etc. RCA: Food stored shall be loosely covered or fully to be protected from overhead contamination.
Violation #6:
5-1A – proper cooking time and temperatures
511-6-1.04(5)(d) – non-continuous cooking of raw animal foods (p, pf)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed partially cooked chicken, beef, and pork stored inside of the reach-in unit without proper date or time marking. CA: PIC advised that staff pre cook meats on the previous day, then store it inside the walk-in unit for cooling before transferring to the reach-in unit for re-cooking during service. RCA: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods cooked using a non-continuous process must comply with the following requirements: Subject to an initial heating process not exceeding 60 minutes; P Immediately cooled after initial heating according to time/temperature parameters for cooked TCS foods; P After cooling, held frozen or cold as required for TCS foods; P Prior to service, cooked to the required temperature/time specified under subsection (5)(a)1-3; P If not hot held, served immediately, or held using time as a public health control, food must be cooled again according to proper parameters after complete cooking; P Foods must be prepared and stored according to written procedures that: Have prior approval from the Health Authority; Pf Are maintained on-site and available upon request; Pf Describe monitoring, documentation, and corrective actions if requirements are not met; Pf Identify foods that must undergo complete cooking prior to service; Pf Ensure separation from ready-to-eat foods. Pf
Violation #7:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bucket of chilis stored on the floor in the cooking area. Observed buckets of soy sauce on the floor in the cooking area. Observed bags of rice stored on the floor or the dry storage area. RCA: PIC shall obtain shelving or crates to lift chilis at least 6 inches off the floor. Dry storage shall be rearranged to allow for adequate storage of food product at 6 inches off the floor. Food shall be protected from contamination by storing the food In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor.
Violation #8:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed build-up of food debris on the outside of equipment: reach-in coolers, reach-in freezers. Observed build-up on shelving around the facility and on shelving in walk-in cooler. Observed build-up of food debris inside reach-in coolers and freezers. Observed build-up of food debris on the walls around food preparation areas. RCA: Facility is in need of a deep clean of all non-food contact surfaces. Surfaces shall be cleaned at a frequency to prevent build-up of food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
Additional remarks:
Informal Hearing on Wednesday October 8,2025 at 10:00 am at 1395 Eisenhower Dr Savannah, Ga
CLICK HERE to read the full report