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Hong Kong City, located at 2142 S Cobb Dr SE Ste D-1 in Smyrna, received a score of 60 points out of a possible 100 points during their 12/04/2025 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?: Yes
Repeat: Yes
Inspector Notes: Observed several repeated critical violations during inspection such as: improper hot/cold holding temperatures, preventing cross contamination, food stored covered, food contact surfaces clean, and improper dish washing. C/A: It is the responsibility of the PIC to ensure compliance for food safety within a food service. COS: critical violations were corrected on site.
Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: PIC could not verify employees were trained on the 5 reportable symptoms and 6 illnesses. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food
Violation #3:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employees personal tumbler stored on top of the table where dishes and utensils are stored. C/A:Employees may drink 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. COS: drink removed.
Violation #4:
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: Yes
Inspector Notes: Observed container of blue liquid stored in the only hand sink in the main kitchen. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: removed
Violation #5:
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 in the reach-in freezer in the main kitchen: raw chicken stored above raw beef, raw fish, and spring rolls. Observed in walk-in cooler in the main kitchen: raw chicken stored above raw shrimp and raw shrimp stored above cooked pork and noodles. Observed pic use tongs for raw beef to get raw beef pieces out of cooked lo mein. C/A: food shall be protected from cross contamination by storing foods in order of cook temperature. separate equipment shall be used when working with raw meat and ready to eat foods. COS: Foods rearranged to correct order with ready to eat foods on top, then fish, beef, and chicken on bottom. Lo mein discarded.
Violation #6:
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: Observed egg rolls uncovered in the reach-in cooler in the main kitchen. Observed 2 containers of egg rolls, garlic, 2 bowls of chili oil, carrots and green onions stored uncovered in the walk-in cooler in the main kitchen. Observed broccoli and peeled onions stored uncovered on the bottom of a prep table in the main kitchen. C/A: Food shall be stored covered in order to protect from contamination. COS: all items covered.
Violation #7:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(b) – hot water and chemical-methods(p)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed food employee wash several pans and utensils with soap and water and then stored pans with clean dishes, without sanitizing dishes first. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized with a contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); COS: Food employee made sanitizer water measuring 100 ppm for chlorine to sanitize dishes.
Violation #8:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed heavy food build up and pink slime like substance on the lid of of crock #3. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employee cleaned and sanitized the crock.
Violation #9:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed pork egg rolls, shrimp egg rolls, and pork dumplings holding above 41f in the reach in cooler in the main kitchen. C/a: TCS foods shall be maintained at 41f or below when cold holding. COS: Discarded.
Violation #10:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed brown rice holding below 135f in the crock #3 in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: discarded.
Additional remarks:
Items Discussed:
-Ensure thermometer inside cold holding units
-Do not store food in the reach-in cooler if the reach-in cooler is unable to maintain an ambient temperature of 41 or below
-Ensure items stored outside original containers are labeled
-Proper storage of in use and not in use utensils.
EHS will return within 10 days for follow up. EHS will set up compliance meeting for facility receiving 2 consecutive “U” scores on routine inspection.
Maria Galluzzo led inspection.
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