Lao Wei Dao, located at 3875 Venture Drive in Duluth, received a score of 43 points out of a possible 100 points during their 03/18/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)Facility had multiple critical violations like storage and separation, cold holding, hot holding, cooling and sanitizer that was at toxic levels that demonstrated a lack of active managerial control. 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: PIC (person in charge) received on-site training and needs to correct violations within specified time frame.
Violation #2
2-1C: .04(4)(a)1,2,3Observed employee handle dumplings with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: PIC discarded dumplings.
Violation #3
2-2A: .03(2)(m)Facility could not demonstrate that all employees are aware of employee health policy. Facility had three signed health forms but had four employees in the kitchen at time of inspection. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: PIC had employee read and sign health policy. SECOND REPEAT VIOLATION
Violation #4
2-2D: .06(2)(o)Observed a strainer in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: PIC (person in charge) removed item from hand sink.
Violation #5
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed four trays of dumplings (with raw meat inside) that were being stored over ready-to-eat food in the prep cooler. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: PIC stored dumplings at bottom of prep cooler. * THIRD REPEAT VIOLATION*
Violation #6
6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods that were being held above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC moved items to walk-in cooler (WIC) to cool.
Violation #7
6-1B: .04(6)(f)Observed the only food (rice dumpling) that was hot holding was below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: PIC discarded dumplings.
Violation #8
6-1C: .04(6)(d)Observed beef noodle soup that was cooling for 3 hours but had not yet cooled to 70F. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour.
Corrective Actions: PIC (person in charge) discarded soup. SECOND REPEAT VIOLATION
Violation #9
8-2B: .07(6)(g)Observed the only sanitizer bucket (chlorine) with a concentration that exceeded 100ppm. 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: PIC diluted sanitizer to correct concentration.
Violation #10
11D: .05(3)(g)Facility had a thermometer but it would not turn on. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)
Corrective Actions: PIC bought batteries for thermometer.
Violation #11
12C: .04(4)(m)Observed wet wiping cloths stored on the prep counters. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective Actions: PIC moved cloths to sanitizer bucket.
Violation #12
12D: .04(4)(g)Observed facility cutting onions without washing them prior. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: PIC discarded onions.
Violation #13
14B: .05(10)(e) 1,2,4Observed dishes and cups stored as clean that were stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective Actions: PIC had items cleaned again and set out to air dry.
Violation #14
15A: .05(6)(a)Observed display cooler up front with an ambient air temperature of 44F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
Corrective Actions: Could not correct on-site. Please correct by 3/28/2024.
Violation #15
15C: .05(7)(a)2,3Observed a build up of debris on two containers that were holding spices. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)
Corrective Actions: PIC cleaned containers.
Violation #16
17C: .07(5)(a),(b)1,2,3Observed a build up of debris on walk-in cooler shelving. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Corrective Actions: Could not correct on-site. Please correct by 3/28/2024.
Violation #17
18: .07(5)(l)Observed dead roach bodies on the hand sink. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Corrective Actions: PIC had hand sink cleaned.
Additional Comments
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Food coloring is used at this facility.
NOTE: Permit is suspended for three repeat violations of 4-1A: Storage and separation. Be mindful of repeat violations (6-1C: cooling).
NOTE: This inspection is a required addional routine due to score from 6/15/2023. A routine will still be performed by July 2024.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.