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Mint Chinese and Thai Cuisine, located at 3683 Clairmont Rd in Chamblee, received a score of 67 points out of a possible 100 points during their 02/04/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed soap dispenser to handwashing sink in kitchen blocked off; unable to dispense. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC unblocked hand soap dispenser.
Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee touch handle for handwashing sink with gloved hands, and then proceed to prep carrots without washing hands and changing gloves. CA: 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. COS: Observed PIC tell employee to wash hands and change gloves, and the employee washed their hands and changed their gloves.
Violation #3:
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 dishes unclean to sight stored as clean with food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Violation #4:
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: No
Inspector Notes: Observed coconut soup cold holding in WIC at a temperature higher than 41F (Food items marked in temperature log of this inspection). PIC stated that the coconut soup was placed in the WIC the night before the inspection. During write up of inspection, PIC later stated that the chef told him the coconut soup was prepared earlier today. CA: Time/temperature control for safety foods that are cold holding must be at a temperature of 41F or below. COS: Observed PIC voluntarily disposed two pints of coconut soup from the WIC.
Violation #5:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked chicken cooling in prep top cooler in a metal bowl with a metal bowl on top, preventing air flow. CA: When cooling, food must be place in cooler or freezer loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. TCS foods shall be cooled using effective methods, such as placing in cooler/freezer, loosely covered, etc. COS: PIC removed top metal bowl, loosely wrapped chicken, and then placed the chicken in the WIC.
Violation #6:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed black debris, clumps of oil, and food debris on the floor under and between cooking equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Violation #7:
18 – insects, rodents, and animals not present
511-6-1.07(2)(k) – insect control devices (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sticky trap with live roaches on them sitting next to cooking paste. CA: Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. COS: PIC removed sticky trap from cooking paste.
Violation #8:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed back door of facility with gap between the door and the wall. Observed back door of facility left open with a screen door that has an inch gap from the ground to the bottom of the door. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
Additional remarks:
WIC= Walk in Cooler, TCS= Time/temperature Control for Safety Foods, PIC= Person in Charge
Calibrated Themometer: Thermapen Red 32
Observed:
Concentration of Chlorine Sanitizer @ 50ppm in sanitizer bucket and mechanical dishwasher.
Vomit/Diarrhea Clean up Procedures and disinfectant.
Employee Health Agreements.
Freezer Foods Frozen Solid in all freezers.
Update to date Pest Control
Latest Food invoices
Discussed with PIC:
After cleaning and sanitizing dishes, dishes must be set out to dry, not stacked wet. PIC aware that this could be a violation in the future.
Clean the physical facilities more often and thoroughly to prevent pests.
To discuss with pest control other methods of treatment due to pest activity found during the time of inspection.
Accompanied by Linda Marrazzo
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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