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PHO 24, located at 1760 Old Norcross Rd, Suite G in Lawrenceville, received a score of 46 points out of a possible 100 points during their 10/30/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall 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)
Violation #2:
2-2B: .03(5)(j)1&2Employee drink in a plastic cup with no lid & no straw, was stored on the prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Drink discarded. //
Violation #3:
2-2D: .07(3)(b)No paper towel at hand sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towel replaced.
Violation #4:
2-2D: .03(5)(d)Employee washed her hands in the meat prep sink. // Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: Had employee wash her hands in the hand sink. Prep sink was cleaned & sanitized. //
Violation #5:
2-2D: .06(2)(o)Access to the hand sink in the kitchen was blocked by bulk bins of rice. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Rice moved; hand sink made accessible. //
Violation #6:
2-2D: .07(3)(c)No hot water at both the mens & womens restroom hand sinks. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
Violation #7:
2-2E: .03(6)Facility does not have an approved disinfectant for vomit/diarrheal incidents. They have “Majestic” bleach, which does not have an EPA registered # & it not on EPA list G. Label states it is for laundry & for cleaning in the home. // 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)
Corrective Actions: PIC bought an EPA approved disinfectant during the inspection. //
Violation #8:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Several coolers and freezers had open packages of raw meat not separated by cook temps. Raw shell eggs stored behind ready-to-eat sauce in the cold-top cooler. Unwashed produce stored above ready-to-eat bread. Raw pork, raw chicken stored above raw shrimp in the upright cooler. Raw shrimp-raw chicken eggs rolls stored above ready-to-eat vegetable spring rolls. // *** Second Consecutive Violation. If marked on next routine, permit may be suspended. *** // 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: Food separated & organized so that raw animal foods & unwashed produce were properly stored. //
Violation #9:
4-1A: .04(4)(n)1Using the same gloves, the employee touched her glasses & then handled food containers without removing the gloves & washing her hands in between. // 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. (P)
Corrective Actions: Employee removed her gloves, discarded the food container & then washed her hands. //
Violation #10:
4-2B: .05(7)(a)1Food/debris accumulated on food contact surfaces of equipment & utensils stored clean. Slicer that was used & cleaned at the beginning the inspection. Plastic & metals strainers, colanders, pot/lid, spoon, etc. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #11:
6-1A: .04(6)(f)TCS (Time-temperature control for safety) food held at room temperature. Oil with garlic 46°F was cooked in the wok 2 days ago. Fried rice sauce 71°F (garlic, soy sauce, fish sauce, crushed red pepper, fresh garlic) was cooked in the wok less than 1 week ago. Beef sauce 74°F (oil, garlic, hoisin sauce) that was cooked about a week ago. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food discarded. //
Violation #12:
6-1C: .04(6)(d)Beef soup that was cooked yesterday, before 4:00pm, did not cool from 135°F to 41°F within 6 hours. // Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) 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: Food discarded. //
Violation #13:
6-1D: .04(6)(i)CFSM (Certified Food Safety Manager) stated they use time as a control for raw meats, cooked meats, lettuce. Facility did not have time control written procedures & food was not time-stamped. Facility may only use temperature control in the future. // 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: Food discarded. Time control written procedures form provided. //
Violation #14:
6-2: .04(6)(g)Ready-to-eat TCS food held more than 24hours was not date marked in coolers & freezer. Cooked chicken made 4 days ago. Cooked chicken made 2-3 days ago. Fresh garlic-chili flake sauce made 3 days ago. Oil with garlic cooked 2 days ago. Fried rice sauce 71°F cooked less than 1 week ago. Beef sauce 74°F cooked about a week ago. Coffee with condensed milk was dated for more than 7 days (11/7). // *** Second Consecutive Violation. If marked on next routine, permit may be suspended. *** // 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)
Corrective Actions: Coffee dates were corrected to 7 days. Other food discarded. //
Violation #15:
8-2B: .07(6)(e)Facility does not have sanitizer for use in the dish sink, sanitizer buckets. The bleach available in the facility not approved for use in a food service establishment. Label states it is for laundry & for cleaning in the home. // Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P)
Corrective Actions: PIC bought an approved disinfectant (Clorox bleach) during the inspection. //
Violation #16:
10D: .04(4)(d)Food removed from original containers was not labeled: oil, sauces. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Food labeled. //
Violation #17:
11A: .04(6)(e)Cooked beef soup was cooling in 2 large/deep, covered pots in the walkin cooler. A layer of fat was on top of soups which prevented them from adequately cool. Whole cooked chicken was cooling on a tray on the meat prep sink drain board, partially under running water. // 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)
Corrective Actions: Soup was discarded because it didn’t cool within the required time. Cooked chicken was move to the walkin cooler to continue cooling. Reviewed & implemented proper cooling methods. //
Violation #18:
12A: .04(4)(q)Bulk bins of rice were stored on the floor in the prep area. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Food was elevated off of the floor. //
Violation #19:
12B: .03(5)(i)Employee’s hair was not fully restrained while preparing/handling food. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employee put a hat on. //
Violation #20:
12D: .04(4)(g)Cut scallions that were not washed was stored in the prep cooler (rubber bands & stickers were still on them). // 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: Food discarded. //
Violation #21:
14B: .05(10)(e) 1,2,4Multi-use drink glasses & mugs were stored on the front counter where customers order food. These items are exposed to sneeze/cough contamination. // Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)
Corrective Actions: Items removed & relocated at the back counter. //
Violation #22:
14C: .05(10)(e)1&3Facility is reusing single-use soy sauce containers for other food. // Single-service and single-use articles may not be reused. (C)
Violation #23:
14C: .05(10)(g)(1)&(3)Single-use cups & lids were stored on the front counter where customers order food. These items are exposed to sneeze/cough contamination. // Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. (C) Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. (C)
Corrective Actions: Items removed & relocated at the back counter. //
Violation #24:
15A: .05(2)(c)Observed damaged & unapproved utensils in use & stored in the kitchen: wood cutting board, wood-metal strainer, cooking pot lid with a plastic wrap handle. Plastic wrap is single-use & wood is not an approved material. // Multiuse food-contact surfaces shall be smooth in good repair, free of sharp angles, and finished to have smooth seams and joints. They shall be accessible for cleaning and inspection without being disassembled or easily disassembled without the use of common hand held tools. (PF)
Corrective Actions: Items discarded. //
Violation #25:
15A: .05(1)(i)Shelves in the cooler were corroded & peeling. Three damaged wood/particle-board tables were used in the kitchen (unapproved material). // Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
Violation #26:
15C: .05(7)(a)2,3Debris accumulated on shelves in the walkin cooler, dish/storage area. Old stickers/residue left on food containers in use & stored clean. Grease/debris accumulated on the cookline equipment. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #27:
17A: .07(2)(l)Both the womens & mens restroom doors are not closing properly closing; not tight-fitting. // A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C)
Violation #28:
17C: .07(5)(a),(b)1,2,3Dirt, debris, grease buildup observed on walls, cove base & floors throughout the facility, especially around the cookline equipment. Broken cove base tiles observed by the walkin cooler door. // 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 #29:
17D: .07(4)(b)Employee items (bag, jacket) stored on top of food in the storage room. // Lockers or other suitable facilities shall be provided and used for the orderly storage of employees’ clothing and other possessions. (C)
Corrective Actions: Employee items removed. //
Additional remarks:
YOUR PUBLIC HEALTH PERMIT HAS BEEN SUSPENDED FOR HAVING MORE THAN 9 RISK FACTOR/PUBLIC HEALTH INTERVENTION VIOLATIONS.
Onsite training provided.
Permit was reinstated after onsite training.
Follow-up inspection within 10 days.
Required additional routine inspection within the next 12 months.
Facilities must earn a passing score of 80 or above on follow-up inspections.
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.Food held at required hot & cold temperatures unless otherwise noted.
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