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Sunrise China, located at 4932 Bill Gardner Pkwy in Locust Grove, received a score of 63 points out of a possible 100 points during their 06/03/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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: No
Inspector Notes: Observed an employee’s opened bottle of water stored in the bulk ice machine on top of the ice. Advised PIC that drinks cannot be stored on food that is being served to the public (COS). The ice machine will need to be completely washed and sanitized before serving the new ice. 511-6-1.03(5)(k)1&2 – Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.
Violation #2:
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?: No
Repeat: Yes
Inspector Notes: Observed raw chicken stored next to cook pork and raw chicken stored above raw sliced onions. Observed pooled eggs stored next to oyster sauce and other sauces. Advised PIC that food items must be stored according to the cooking temperatures. Also, reviewed the refrigerator storage chart with the PIC in charge.
Violation #3:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soup being held in containers in a metal pan on the steam table at temperatures less than 135 degrees Fahrenheit.
Violation #4:
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 two pans of general tso chicken that did not meet the requirements of reaching 70 degrees within two hours during cooling. The two pans of chicken were observed at 83 and 76 degrees after three hours. CA- PIC advised to discard. PIC advised that all cooked and cooled TCS foods must be cooled from 135 to 70 degrees within the first two hours and 70-41 degrees within the next 4 hours for a total of 6 hours. 511-6-1.04(6)(d) – Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P
Violation #5:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several food items frozen in the walk in freezer without a name on the food items to properly identify them. Observed a clear substance not labeled on the hot line. PIC stated that it was vinegar. Make sure to label all products that cannot be identified.
Violation #6:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(t) – food preparation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several pieces of raw chicken being prepped and washed in the rinse and sanitizer compartments of the 3-compartment sink. Facility does not have a designated meat prep sink only a produce prep sink. Advised PIC to never use the 3-compartment sink (ware washing sink) to completely submerge or prep food items. For now the facility will need to use a large colander to place on the each side of the sanitizer compartment (3rd sink) to wash produce and turn the produce prep sink into a meat prep sink. Please properly label the meat produce sink. 511-6-1.04(4)(t) – Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.
Violation #7:
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?: Yes
Repeat: No
Inspector Notes: Observed plates and bowls stored on the shelf and a push cart not inverted to protect from contamination. PIC inverted the plates and bowls and wrapped the top plate with plastic wrap (COS).
Violation #8:
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 dishes stored above the 3-compartment sink wet nesting. Make sure to properly air dry all dishes before stacking.
Violation #9:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(2)(c) – multiuse food-contact surfaces (pf)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the lid on the pitcher for the sweet tea being head with tape. The lid had a cracked top. Also, observed the lid covering the sweet and sour chicken burned and cracked. Any surfaces that comes into contact with food must be maintained in a good condition. Items were discarded (COS). Observed a skimmer that was broken and not in good repair. All items were discarded (COS).
Violation #10:
17D – adequate ventilation and lighting; designated areas used
511-6-1.05(2)(n) – exhaust ventilation hood systems, designed to prevent grease or condensation from dripping on food/equipment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed an excessive build up on the ventilation hood vents/filters on the hot line. The vents must be cleaned to avoid buildup and contamination of food items. 511-6-1.05(2)(n) – Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and ware washing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
Violation #11:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed live small bugs and flies crawling on salt and sugar containers located below the preparation table across from the back door. The screen door was closed however the flies were small enough to enter through the screen. Outer openings of establishment cannot be properly sealed when not in operation. CA-There is a gap beneath the rear door that must be sealed by 6/12/25. A weather strip must be installed the bottom of the door. A certified pest control company must service the location by 6/12/25. This is a consecutive violation, if a third repeat, then the permit may be revoked.
Additional remarks:
The inspection was conducted with Robert Lewis (EHS III).
The inspection report:
511-6-1.02(1)(d) – Displaying of the Inspection Report (C)
1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.
3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.
4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.
5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.
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