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Nam Phuong Restaurant, located at 5495 Jimmy Carter Boulevard, in Norcross, received a score of 74 points out of a possible 100 points during their 02/27/2023 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)Observed no person in charge in facility There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: An employee was designated as the person in charge.
Violation #2
2-2A: .03(2)(m)Facility unable to provide verifiable way to show that staff have been trained on symptoms and illnesses to report to management. 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)
Violation #3
2-2E: .03(6)Facility unable to provide a way to clean bodily fluid events that is strong enough to kill norovirus. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Violation #4
6-1A: .04(6)(f)Observed several items (see log) holding at temperatures greater than 41 Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Items either discarded or relocated to walk on cooler
Violation #5
6-2: .04(6)(g)Observed several cooked foods in walk in cooler 1 that were bearing no date marks. 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 #6
11C: .04(6)(c)Observed shrimp thawing in stagnant water, 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: shirmp placed in a container so that water could continuosly flow over the shrimp.
Violation #7
15A: .05(6)(a)Observed cold hold unit with an ambient air temperature of 57 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)
Additional Comments
All cold and hot holding in compliance unless otherwise noted.
All frozen foods frozen solid
Approved additives Syrups.
NOTE 2nd REPEAT FOR Violation Code: .04(6)(c) – Thawing (C)
IF VIOLATION IS MARKED PUT ON NEXT INSPECTION PERMIT MAY BE SUSPENDED
NOTE: AS A RESULT OF TODAYS SCORE A REINSPECTION WILL OCCUR ON OR BEFORE 03/09, ENSURE ALL VIOLATIONS ARE CORRECTED PRIOR TO THIS REINSPECTION. VIOLATIONS NOT CORRECTED MAY RESULT IN PERMIT SUSPENSION.
NOTE AS A RESULT OF TODAYS SCORE A REQUIRED ADDITIONAL ROUTINE INSPECTION WILL OCCUR WITHIN THE NEXT 12 MONTHS.
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