Remove ads by Supporting Independent News
Viet’s Cuisine, located at 2828 W 54 Hwy in Peachtree City, received a score of 22 points out of a possible 100 points during their 01/09/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that there were many foodborne illnes risk factor and public health intervention violations including not washing hands, cross contamination of raw and ready-to-eat foods, bare hand contacting food that will not be cooked, date marking, and chemical storage/usage.Recommended action: Address all violations and maintain active managerial control over the facility to ensure these violations are prevented. CA: It is the responsibility of the person-in-charge to ensure that violations are prevented, identified, and addressed as necessary and that active managerial control is maintained over the facility.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed food employee enter the kitchen from outside and begin working with food without washing their hands; observed employees with gloves who changed tasks and then began working with food again without washing their hands and donning new gloves. COS. Employees were made to wash their hands and discard contaminated food. CA: Food workers shall wash their hands prior to working with food, after entering the kitchen, when changing tasks, and when contamination occurs.
Violation #3:
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is barehanding sprouts that will not be cooked and placing the sprouts into dishes for service. COS. Sprouts discarded. CA: Food that will not be further cooked shall not be handled with bare hands.
Violation #4:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee drinks not in a reusable thermos that had a straw but no secure lid that was stored with and above a large quantity of food intended for consumers; observed employees eating food that they then stored with and above large quantities of food intended for consumers. COS. All items removed. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and employee food and drinks shall be consumed and stored in a manner that prevents contamination of food and food contact surfaces.
Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed raw shrimp stored in the same container as vegetables in the prep top; observed raw pork stored stored with and above lettuce, limes, tofu, and onions; observed raw sausage stored above milk and sauces; observed raw shrimp that received frozen that is no longer in the original manufacturers packaging and raw bacon that was received not frozen that was stored with and above a large quantity of ready-to-eat items in the deep freezer; observed raw pork stored above lettuce, carrots, and other vegetables in the walk-in cooler; observed raw beef and raw pork stored with raw chicken in the walk-in cooler; in the walk-in freezer, observed that nearly all of the food in the freezer was stored in a manner that was causing cross contamination with items received not frozen and items that were received frozen but are no longer stored in the manufacturers original packaging stored with and above ready-to-eat items such as vegetables, cooked dumplings, and pasta, and observed that the same raw products were stored intermingled causing contmaination between the different cook temperatures. COS. Contaminated items discarded and items without obvious contamination were moved. CA: Food shall be stored in a manner that prevents cross contamination.
Violation #6:
4-1A – food separated and protected
511-6-1.04(4)(j) – food contact with equipment & utensils, and linens (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed produce stored in direct contact with soiled/dirty linen and observed many food items that were stored inside of trashbags not intended as a food contact surfaces. COS. Items discarded. CA: Food shall only come into contact with food contact surfaces that are properly cleaned and sanitized, single-use items, and properly laundered linens.
Violation #7:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food stored uncovered; food stored uncovered on counters throughout the restaurant and food stored uncovered in all of the freezer units. CA: Food shall be stored covered.
Violation #8:
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: Observed cold TCS food stored above 41 F (sprouts, lettuce, pork, tomatoes, chicken, beef, shrimp, meatballs, tofu, milk, noodles/pasta, cut melons). COS. All items were discarded. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
Violation #9:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facility is attempting to cool pasta, however, the pasta has only dropped from 108 F @ 12:30 PM to 82 F internal temperature @ 2:27 PM. COS. The pasta was wrapped and placed on a middle shelf of equipment; the item was unwrapped, broken down into smaller containers, and placed into the walk-in to facilitate cooling. CA: Cooling shall be done by going from 135 F to 70 F within 2 hours and from 70 F to 41 F within another 4 hours.
Violation #10:
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?: No
Repeat: No
Inspector Notes: Observed prepared TCS items and opened manufactured TCS items that were not date marked. COS. Dates added; if dates are unknown the items were discarded. CA: Prepared TCS food and opened manufactured TCS food shall be date marked with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent.
Violation #11:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(e) – conditions of use (p, pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed residential pesticides in the kitchen. COS. Discarded. CA: All chemicals shall be used according to their conditions of use, including only using residential pesticides in residential settings.
Violation #12:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed chemicals stored with and above food and food contact surfaces; cleaners/soap stored with pasta noodles. COS. Removed. CA: Chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.
Violation #13:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(o) – medicines, restriction & storage (p, pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: There are employee medications stored above food preparation and storage surfaces in the kitchen area and on shelving above the deep freezer in the back. COS. Medications removed. CA: Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Violation #14:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: There are numerous containers of food items not labeled in the kitchen area including squirt bottles and pans of sauce on the line, and containers of dry powders/spices. COS. Labels added. CA: All containers of non-easily identifiable foods shall be labeled with the common name of the product.
Violation #15:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is attempting to cool several items that they cooked this morning (chicken, beef, tofu, pork) by placing them into dense containers and then into the prep top cooler and leaving them. COS. Items broken down and moved to another unit to facilitate cooling. CA: Cooling methods shall be appropriate to ensure that items are cooled quickly enough to meet all time and temperature benchmarks and requirements.
Violation #16:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed that the facility was thawing cooked shrimp by leaving it on the counter. COS. Staff immediately moved the product upon inspector arrival. CA: Thawing shall be done using approved means such as under cold running water, cooking from frozen, microwaving and immediately cooking, or by placing in a refrigeration unit.
Violation #17:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed food (tofu and noodles) that were stored on the drain board of the 3-compartment sink where they were exposed to splash from the dishmachine; observed food stored on the floor in the walk-in cooler. COS. PIC and staff educated on food storage and all items moved; observed containers of chicken stored inside a container of mixed vegetables and containers of pork stored in containers or meatballs and ginger, the exterior of the first food containers is directly inside/touching the second food. CA: Food shall be stored at least 6 inches off of the floor and in a location where it is not exposed to splash, dust, or other contamination, such as from contamination from the exterior of food containers.
Violation #18:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: There are numerous wet wiping cloths present on food prep surfaces and not placed back into a sanitizing solution in between uses. CA: cloths used for the cleaning of food prep surfaces must be held in a sanitizing solution of proper concentration in between uses.
Violation #19:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that the facility posted the most recent inspection report by the entrance to the kitchen. CA: The most recent inspection report shall be posted within 15 feet of the primary door, 5-7 feet from the ground, readable from a distance of 1 foot away, and in a conspicuous place.
Violation #20:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed containers stacked while wet. CA: Containers shall be thoroughly air dried prior to stacking.
Violation #21:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed plates stored upright without overhead protection on the clean dish racks. CA: Plateware shall be stored covered or inverted to protect from overhead contamination.
Violation #22:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that the facilty is reusing single-use containers/reusing boxes/bottles that food was purchased in, however, the packaging is flimsy and not easily cleanable. CA: Single-use items, including food packaging, shall not be reused.
Violation #23:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(i) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed cardboard is being used as a shelf liner in the kitchen and raw wood is present as storage surfaces for food items in the walk in cooler and under equipment. CA: 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.
Violation #24:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: The residential refrigerator in kitchen does not maintain proper ambient temperature of at least 41 degrees F. Recommended action: Have unit repaired; if the unit is going to be replaced, it shall be replaced with a commercial refrigeration unit. CA: Equipment shall be maintained in a state of good repair. Coolers must maintain a temperature of at least 41 degrees F to ensure food items within the unit are held at proper temperature. This unit may not be used until proper temperature is maintained.
Violation #25:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed accumulation of debris, grease, and food on equipment, counters, and shelves throughout the facility; observed accumulation of mold on the outside of food containers in the walk-in cooler. CA: Nonfood contact surfaces shall be clean and cleaning frequency shall be enough to prevent accumulation of debris.
Violation #26:
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: Observed heavy accumulation of debris and grease, particularly under shelves and equipment throughout the facility and in the walk-in’s; Observed very, very heavy build up of mold on the back wall of the walk-in cooler; observed that the floor of the walk-in cooler was in a state of disrepair. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.
Violation #27:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(m) – maintenance tools, storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed maintenance tools that were stored with and above food and food contact surfaces both in the main kitchen over prep surfaces and food and in the back stored with equipment. COS. Removed. CA: Maintenance tools shall be stored in a manner that prevents contamination of food and food contact surfaecs.
Violation #28:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Employee belongings are improperly stored to prevent contamination: employee phones are present on prep surfaces in kitchen and on the food contact portion of the meat slicer in back, employee personal belongings stored in a bag that was stored on a shelf with food and above the deep freezer. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.
Additional remarks:
Due to the facility receiving an unsatisfactory score, the facility shall receive a reinspection within the next 10 business days. The facility opted to not do the risk control plan after the last unsatisfactory score, however, the department is requesting again that a risk control plan be conducted to address violations and discuss long term compliance.
All temperatures that have an associated time is the time that the temperature was taken, not the time that the item may been prepared or cooked.
This was a joint inspection with Joseph Addison.
CLICK HERE to read the full report