Royal Tea, located at 4500 Satellite Boulevard in Duluth, received a score of 63 points out of a possible 100 points during their 04/12/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)Employee stated that manager is off duty today and no one is in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: PIC (person in charge) was called and arrived on-site.
Violation #2
2-2A: .03(2)(m)Facility could not demonstrate that employees are aware of health policy. 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 4/22/24. ***SECOND REPEAT VIOLATION***
Violation #3
2-2D: .07(3)(a)Facility did not have soap at front hand sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: PIC placed soap at hand sink.
Violation #4
2-2D: .06(2)(o)Observed front hand sink blocked by three large containers of syrups. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: PIC moved items to allow access to hand sink. ***THIRD REPEAT VIOLATION***
Violation #5
3-1A: .04(2)(a)Facility had raw meat (chicken, fish, shrimp) on-site that they did not have receipts for. PIC stated that the food was purchased from MetroChef but could not produce receipts. Food shall be obtained from sources that comply with law. (P)
Corrective Actions: Food is being placed on a hold until 4/15/2024.
Violation #6
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored over french fries and raw fish stored over heavy whipping topping in upright freezer. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: PIC arranged items to store appropriately.
Violation #7
8-2B: .07(6)(c)Observed super glue stored on prep counter and a butane lighter stored on shelf above prep table. 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.
Violation #8
12A: .04(4)(u)Observed sugar/spices and other food items stored on the floor. 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: PIC moved items to at least 6″ off floor.
Violation #9
12B: .03(5)(i)Observed employee preparing drinks with hair down and untied. 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: PIC had hair restrained and hands washed.
Violation #10
12B: .03(5)(g)Observed employee preparing drinks with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: PIC had employee remove jewelry and wash hands.
Violation #11
14A: .04(4)(k)Observed four containers of utensils that were being stored in water 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 placed cleaned items in dry container.
Violation #12
17C: .07(5)(a),(b)1,2,3Facility had a build up of debris under hood in kitchen. 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)
Corrective Actions: Could not correct on-site. Please correct by 4/22/2024.
Violation #13
17D: .07(4)(b)Observed employee items stored on prep counter. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)
Corrective Actions: PIC moved personal items away from food and food prep areas.
Additional remarks:
NOTE: All cold held temperatures were in compliance unless otherwise noted.
NOTE: Drink syrups are used at this facility.
NOTE: All meat is being placed on HOLD. Must produce receipts by 4/15/2024 or food must be thrown away.
NOTE: REPEAT VIOLATIONS WILL RESULT IN PERMIT SUSPENSION (Permit is suspended for three repeat violations code: .06(2)(o) – Using a Handwashing Sink- Operation & maintenance (Pf). On-site training provided and permit was restored).
NOTE: Informal will occur on 4/22/2024 to check that hood has been cleaned and that employees have signed employee health form.
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.