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Hana, located at 1160 Old Peachtree Road North West in Duluth, received a score of 74 points out of a possible 100 points during their 01/20/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
2-2B: .03(5)(j)1&2Observed employee drinking from an unapproved container in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C)
Corrective Actions: The employee stopped drinking in the kitchen and was trained on approved drinking containers.
Violation #2
4-1A: .04(4)(n)1Observed employee touching the trash can and then proceeded to cut green onion with the same gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Green onion was discarded. Employee removed gloves and washed hands.
Violation #3
6-2: .04(6)(g)Observed multiple ready-to-eat time and temperature control foods (kimchi, tomatoes sauce, cooked tomatoes gravy sauce, milk, American cheese) in the prep-cooler and walk-in cooler not date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: All food items were date marked.
Violation #4
8-2B: .07(6)(c)Observed lighters stored on the prep-table and above the prep-cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: The lighters were moved to designated area.
Violation #5
10D: .04(4)(d)Observed multiple seasonings not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Correct by 1/30/23.
Violation #6
14A: .04(4)(k)Observed in-use utensils stored at room temperature water. 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: The utensils were sent to be rewashed.
Violation #7
15A: .05(1)(a)Observed opened can of condensed milk, alfredo sauce and tomatoes sauce stored in the upright cooler. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or taste to food and under normal use conditions shall be safe (P), durable, corrosion-resistant, nonabsorbent, and easily cleanable. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (P, C)
Corrective Actions: The food items were discarded.
Additional Comments
All cold/hot holding time/temperature control for safety (TCS) foods was in compliance unless otherwise noted.
NOTE: Ensure employee’s item are placed in designated area.A follow-up inspection will occur on or before 1/30/23.
A required additional inspection will be conducted within the next 12 months.
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