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Phoenix Cocktails Bar And Gu Thai By Jakfish, located at 1290 Old Peachtree Rd NW, Building 2000 Suite. R201 in Duluth, received a score of 40 points out of a possible 100 points during their 11/18/2025 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)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025.
Violation #2:
2-2A: .03(2)(m)Facility only had two employee health forms. There were actively about 8 people working during inspection. 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)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025.
Violation #3:
2-2E: .03(6)Facility did not have any materials required to clean up a bodily fluids event. Facility did have an approved bleach on-site but did not have any other materials. In addition, PIC (person in charge) could not tell me the procedure on how to clean a bodily fluids event. 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: Could not correct on-site. Please correct 11/26/2025.
Violation #4:
3-1D: .04(5)(e)Facility did not have a parasite letter of destruction to ensure that raw fish served has been treated for parasites. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025.
Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed mangoes stored over noodles in upright cooler. In walk-in freezer, there was raw chicken stored over raw shrimp and fish balls. In walk-in cooler, raw chicken was stored over raw beef bones. In sushi bar area, there was raw scallops stored over ready-to-eat blue crab meat. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: PIC arranged items to store appropriately.
Violation #6:
4-1A: .04(4)(n)1Observed employee crack an egg with gloved hands and without changing gloves and washing hands proceeded to handle the to-go plate for the dish. 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: PIC had dish discarded and employee washed hands and changed gloves.
Violation #7:
4-2B: .05(7)(a)1Observed build up of red debris on inside of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025.
Violation #8:
4-2B: .05(6)(n)Facility was actively doing dishes but the dish machine had no observable amount of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025.
Violation #9:
4-2B: .05(7)(b)Observed waitress clean tables with spray bottle of sanitizer and a cloth. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware.
Corrective Actions: PIC had employee clean tables again with sanitizer in spray bottle and paper towels.
Violation #10:
5-2: .04(7)(e)Facility offers sushi and raw fish on two separate menus that do not have any items starred nor does it have a consumer advisory. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025.
Violation #11:
6-1D: .04(6)(i)Observed 4 containers of noodles and two containers of eggs that were on time control but were not labeled with start and end time. Facility also did not have time control procedure. 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: PIC labeled items. Procedure was provided.
Violation #12:
8-2B: .07(6)(b)Observed 4 chemicals in a working container that were not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025. ***SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVSION***
Violation #13:
8-2B: .07(6)(c)Observed a butane lighter stored over a prep cooler and another lighter stored on prep surface with sauces. There was also a whole section of chemicals stored over the 3 compartment sink and dish machine. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P)
Corrective Actions: PIC moved items to store appropriately. ***SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION***
Violation #14:
10D: .04(4)(d)Observed working containers of sauces and spices that were not labeled with common name. 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: PIC labeled items. ***SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION***
Violation #15:
12A: .04(4)(q)Observed more than ten boxes of food stored on the floor in the walk-in freezer. 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: Could not correct on-site. Please correct by 11/26/2025.
Violation #16:
14A: .04(4)(k)Observed three separate containers (holding about 10 utensils) that were holding below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: PIC had utensils and containers cleaned and placed into a dry container.
Violation #17:
15B: .05(6)(h),(i)Facility did not have any chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025.
Violation #18:
15C: .05(7)(a)2,3Observed upwards of ten clean containers with sticker residue still remaining on containers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: Could not correct on-site. Please correct by 11/26/2025. ***SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION***
Violation #19:
17D: .07(4)(b)Observed employee belongings stored over customer food (cell phone and personal meal) and on prep tables (personal meal). Lockers or other suitable facilities shall be provided and used for the orderly storage of employees’ clothing and other possessions. (C)
Corrective Actions: PIC had employee place items in a separate place away from food and food prep.
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: REPEAT VIOLATIONS WILL RESULT IN PERMIT SUSPENSION:
1. .07(6)(b) – Working Containers, Common Name (Pf)
2. .07(6)(c) – Storage, Separation (P)
3. .04(4)(d) – Food Storage Containers Identified with Common Name (C)
4. .05(7)(a)2,3 – Equipment, Food/Nonfood-Contact Surfaces(sticker residue)
NOTE: Informal will occur on 11/26/2025 to ensure that:
1. active compliance of food code
2. employee health forms are signed
3. vomit/diarrhea kit
4. parasite letter of destruction
5. ice machine is cleaned
6. dish machine is repaired
7. all menus have consumer advisory and items are starred
8. chemicals in working containers are labeled
9. food removed from floor in walk-in freezer
10. chlorine test strips
11. all sticker residue is removed from containers
***If items are not corrected by specified date, permit may be suspended.***
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: A required additional routine will be conducted within 12 months.
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