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Magic Wok, located at 340 Wal-Mart Way Ste E in Dahlonega, received a score of 53 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:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple employees engaged in food handling and swapping tasks without washing hands. Observed employees entering the kitchen and beginning food handling without washing hands. Observed several employees touch face, clothes, and dirty aprons with bare hands while engaged in food handling without washing hands. Employees must wash hands upon entering the kitchen, before putting on gloves, after touching your face, hair, body, or clothes, after handling dirty equipment or utensils, when switching between working with raw and ready-to-eat food, when swapping between tasks, and whenever hands are otherwise contaminated.
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: Observed employee drinks stored on the dry good storage shelf, on the single use storage shelf, and on the air drying drainboard by the dishmachine. Employee drinks must be stored separately from food items and food prep and storage areas to prevent potential contamination. COS employee drinks moved
Violation #3:
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?: No
Repeat: No
Inspector Notes: Observed several employee food items stored in coolers and in dry storage co-mingled with facility food items. Employee food must be stored separately from facility food items.
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: No
Inspector Notes: Observed the paper towel dispenser at handwash sink in the main kitchen in disrepair and unable to dispense towels. Observed the faucet at the same hand wash sink in disrepair and no longer mounted to the sink basin. COS work order will be placed to have faucet repaired or replaced. A roll of paper towels placed on the dispenser for staff usage.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed an employee washing their hands in the 3-compartment sink and another employee washing hands in the vegetable prep sink. Handwashing must happen in the assigned handwash sink only. Employees educated.
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?: No
Repeat: No
Inspector Notes: Observed improper storage order of raw and ready to eat foods or fresh produce in the reach in cooler and walk in cooler. Raw chicken was stored above lo mein noodles and next to condiments and jelly beads in the walk in cooler. Raw chicken was stored above dumplings and wontons in the reach in cooler. Staff educated about proper storage order.
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?: No
Repeat: No
Inspector Notes: Observed inconsistent food item coverings throughout the kitchen. Observed multiple containers of food stored uncovered in the prep top cooler, reach in cooler, and walk-in cooler. Food must be stored covered to prevent contamination.
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 significant build-up of mold like debris on all soda nozzles of the fountain machine and inside the kitchen ice machine. These surfaces contact food and must be cleaned and sanitized as often as necessary to prevent debris accumulation. COS soda machine turned off and soda nozzles immediately removed and placed in sanitizer solution. Ice machine will be cleaned and sanitized at close of business.
Violation #9:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the chlorine sanitizing dishmachine in use without properly dispensing sanitizer. COS dishmachine will be serviced and 3-compartment sink will be set up and properly used until dishmachine is properly working. Dishware will be resanitized in 3 compartment sink
Violation #10:
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?: No
Repeat: No
Inspector Notes: Observed multiple food items in the reach in freezers, reach in coolers, and walk in cooler stored in plastic shopping bags. Plastic shopping bags are not an approved food storage container and may not be used for storing food items.
Violation #11:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: No date marking of food items observed. Food items removed from original containers or made in the facility and kept longer than 24 hours MUST be date marked to ensure proper disposition.
Violation #12:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed medicine bottles and boxes on food and single use storage and food preparation surfaces throughout the kitchen. Observed a bucket of Water Stop Cement stored on a shelf next to spices and dry good goods. ALL toxic items must be stored in a location separate from food and single use item storage areas as well as food preparation surfaces to prevent contamination.
Violation #13:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: No food item labelling observed. Food items removed from original containers or made in the facility and kept longer than 24 hours MUST be labelled with the common name of the item.
Violation #14:
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 food and single use items stored on the kitchen, dry good area, front food service area, and walk in cooler floor. All food items and single use items must be stored a minimum of 6 inches off the ground to prevent contamination. Observed scoops with handles stored without the handle accessible in dry good products and a scoop mostly submerged in a bucket of soy sauce. Scoops and dispensing utensils must be stored so that they can be used without contaminating the food product.
Violation #15:
12B – personal cleanliness
511-6-1.03(5)(i) – hair restraints (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a kitchen employee engaged in food handling and warewashing without proper hair restraints. Proper hair restraints must be worn whenever employees are in food prep and storage areas or warewashing areas.
Violation #16:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple wiping cloths stored on prep surfaces and shelves throughout the kitchen. Dry wiping cloths must never be used to wipe surfaces and must be stored in buckets with sanitizer of proper concentration. COS wiping cloths on surfaces discarded and buckets of chlorine sanitizer prepared.
Violation #17:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Most recent inspection report, food service permit, and CFSM not posted for public viewing. All documentation must be hung in public view.
Violation #18:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed in use tongs stored on the shelf with food and physical debris. Observed in use ladles and a whisk stored on a tray with food debris. Observed ready to use spatulas, a bottle opener, and other stored in containers with food debris. Observed knives stored on a magnetic block with food debris. All in use and ready to use utensils must be stored in a way that prevents contamination.
Violation #19:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple single-use food containers reused throughout the kitchen such as metal food cans and soy sauce buckets. Observed an employee washing and reusing single use gloves. Observed single use cups used as dispensing utensils stored in dry goods. Single use items must be discarded after each use and may not be reused.
Violation #20:
14D – gloves used properly
511-6-1.04(4)(n)2,3,4 – gloves, use limitations, slash resistant gloves & cloth gloves (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee wearing gloves engaged in food handling no following proper glove usage. Observed the employee swapping tasks and touching face, clothes, and dirty aprons with gloved hands. Gloves must be changed after touching your face, hair, body, or clothes, handling raw food, handling dirty equipment or utensils, swapping tasks, or after any other activities that contamination clean gloves. Hands must be washed between changing gloves. Employee educated and gloves swapped.
Violation #21:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.5 (2)(jj) – food service equipment, acceptability.
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the facility purchased a new reach in cooler that is a residential unit. ALL equipment in the facility must be commerical grade.
Violation #22:
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: No
Inspector Notes: Observed build-up of food and physical debris on cookline, edges of handsink, outside of paper towel dispenser, on outside of ice machine and dishmachine, inside microwave, outside of dry good and food storage containers, equipment shelves and handles, and facility floors. ALL nonfood contact surfaces must be sanitized as often as necessary to prevent contamination of employee hands/gloves, in use utensils, and food items.
Violation #23:
17D – adequate ventilation and lighting; designated areas used
511-6-1.05(2)(n) – exhaust ventilation hood systems, designed to prevent grease or condensation from dripping on food/equipment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the vent hood with significant grease and debris build up. Drips beginning to form. Observed two light bulbs under the vent hood missing and two light bulbs burnt out. Observed the lights in the back dry goods room unable to turn on. Staff reported that happens when it rains. All ventilation and lights in the facility must function properly for employee safety and facility operation.
Violation #24:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee items such as jackets, tools, and hardware stored on food storage areas. Employee items must be stored separately from all food storage areas to prevent contamination.
Violation #25:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed evidence of cockroaches in the back dry goods area and one live bug on the dry good shelf. Observed the back door to the facility to improperly seal with a gap that allows water and pests to enter the facility.
Additional remarks:
CFSM expires 4/25/2028
TPHC cut broccoli @ 64 2 hours in
TPHC minced garlic @ 66 3.5 hours in
Front chlorine bucket @ 100 ppm
Kitchen chlorine bucket @ 100 ppm
3 compartment chlorine @ 100 ppm
Discussed labelling TPHC food items more concisely.