Mah Jong in Snellville receives a 53% on their recent health inspection

Mah Jong, located at 1905 Scenic Highway South in Snellville, received a score of 53 points out of a possible 100 points during their 02/10/2023 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A: .03(2)(a)-(l), (n)Today’s unsatisfactory score demonstrates a lack of managerial control within the facility. 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)

Violation #2
1-2B: .03(3)(c)Only posted ServSafe certification in facility is expired, and the facility does not have another. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

Violation #3
2-2D: .06(2)(o)Observed dishwashing item being stored in hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Item was removed.

Violation #4
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw meats being stored above ready to eat foods in walk in cooler and freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Items were arranged according to storage chart that was provided.

Violation #5
4-2A: .04(4)(c)1(iv)Observed several foods being stored around the kitchen not covered and at a height that could cause contamination. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Corrective Actions: Items were covered.

Violation #6
4-2B: .05(7)(a)1Observed an accumulation of mold like substance in the ice machine and on the ice. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Ice machine was drained, cleaned, and sanitized.

Violation #7
6-1D: .04(6)(i)Items placed on time control were out an hr before the logged times. When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Log times were changed to reflect proper time control start and discard times.

Violation #8
6-2: .04(6)(g)Observed time/temperature as a safety control food items being held longer than 24 hrs with no date marking, 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)

Violation #9
11C: .04(6)(c)Observed shrimp in stagnant water in sink, and meat laid out on counter to thaw. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Shrimp was drained and placed in cooler, along with meat on sink.

Violation #10
12C: .04(4)(m)Observed several wet wiping cloths being stored on counter tops and sink throughout facility. 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: Cloths were placed in laundry to be washed.

Violation #11
12D: .04(4)(g)Observed broccoli being washed in the meat sink. 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: Broccoli was discarded.

Violation #12
15A: .05(3)(j)Observed meat being thawed in vegetable sink. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. (P)
Corrective Actions: Meat was removed and sink was cleaned and sanitized.

Violation #13
17C: .07(5)(a),(b)1,2,3Observed an accumulation of mold like substance on shelving in walk in cooler. Observed an accumulation of grease dripping from hood vents. 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)

Violation #14
18: .07(2)(m)Observed back door being propped open for ventilation. When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C)
Corrective Actions: Employees were asked to keep door closed.

Additional Comments
All cold holding and hot holding temperatures were in compliance.
A follow up inspection will occur on or before 2/20/2023
***3 consecutive violations of the same code provision will result in permit suspension
***2 consecutive unsatisfactory scores will result in permit suspension

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