Tickling Korean Taste in Dawsonville receives a 60% on their recent health inspection

Tickling Korean Taste, located at 78 Dawson Village Way N in Dawsonville, received a score of 60 points out of a possible 100 points during their 10/20/2025 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: Handwashing cleanser lacking at only handwashing sink in kitchen. . Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar Soap. Person in charge provided soap.

Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: The only handwashing sink in front service area blocked by chemical bottles inside sink A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. There are only 2 food employees working in establishment PIC will remove them at closing.

Violation #3:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Tomatoes and hamburger buns inside walk-in-cooler with large accumulation of mold on them. Food shall be safe, unadulterated, and honestly presented. COS: PIC discarded them.

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: Yes
Inspector Notes: Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice from night before cold held in walk-in-cooler with a temperature of 48F-50F, cooked chicken 47F, raw hamburger meat and raw chicken pieces stored in prep top cooler with temperatures of 55F-57F COS: CFSM, voluntarily discarded rice, per PIC chicken and beef meats were placed in prep-top cooler less than 2 hrs. ago and they were moved to Walk-in-cooler. PIC realized Prep top cooler was unplugged.PIC plugged it back.

Violation #5:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: 2-Large containers of Ready-to-eat (white Rice),1 large container of fried rice, 1 container of cooked chicken , prepared yesterday without date marking. Potentially hazardous food prepared on site and held more than 24 hours must be labeled with day/date by must be consumed or discarded, not to exceed 7 days with the day of preparation being counted as day 1. COS: Rice and chicken were voluntarily discarded.PIC stated that he hasn’t been date marking because food doesn’t last more than 2 days, advice to cook just enough for the day or must date marking.

Violation #6:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous food (2 chubs of pork) thawed at room temperature. 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; Pf or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, Pf (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, Pf or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); Pf Rule -.04(5)(j)2 82 Revised 2/2025 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1. or 2. or (5)(b) or 5(e) of this Rule, Pf or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; Pf or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer’s order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2. of this subsection. Cos: PIc moved pork to walk-in-coler for thawing.

Violation #7:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Plumbing system in prep-sink in disrepair. A plumbing system shall be repaired according to law and maintained in good repair. PIC is using buckets and paper towels for leak.

Violation #8:
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: Yes
Inspector Notes: Build-up of grease/oil, food debris on floor around fryer and around kitchen. Clean frequently to prevent accumulation that can be attraction for pests.

Additional remarks:
Quat sanitizer in sani bucket: 300 ppm.
Georgia Food service Rules and Regulations: 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 pursuant to subsection (1)(b) of this Rule.
If a food service establishment is graded as a “U” and does not earn at least a grade “C” within ten days of receiving the “U”, it may be requested to voluntarily close until all violations are corrected or have its food service permit suspended or revoked according to subsection (1)(b) of this Rule.

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