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96 Vietnamese Cuisine, located at 810 Hwy 96 Ste 600/700 in Warner Robins, received a score of 61 points out of a possible 100 points during their 07/25/2024 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(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed numerous priority violations during today’s inspection: improper cold and hot holding of time/temperature control for safety (TCS) foods, improper storage of raw and ready to eat items, unclean food contact surfaces. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on proper food handling procedures.
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: Observed pile of ice inside the front hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Train staff on proper usage of the hand washing sink.
Violation #3:
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: No
Inspector Notes: Observed raw pork blood jelly, shrimp and squid stored above limes, jalapenos and cucumbers inside the walk in cooler. Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Rearrange food items.
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed the baffle inside of the ice machine soiled with a pink slimey substance. Food contact surfaces and utensils shall be cleaned frequently to avoid contamination of food. Recommend cleaning ice machine at least once a week by removing/draining all the ice then wash, rinse, and sanitize the interior of the ice machine along with the baffle.
Violation #5:
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?: No
Repeat: No
Inspector Notes: Observed bulk container of raw bean sprouts inside a container of water with a temperature of 75°F. Employee placed food items in an ice bath to decrease the temperature quickly. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below.
Violation #6:
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 cooked rice 65F and Cooked Pork meat 72F sitting on the counter not being cooled nor under temperature control. Also observed pork egg roll inside the fryer basket at 125F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Food discarded.
Violation #7:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed box of raw steak, containers of beef soup and beef fat stored directly on the floor inside the walk in freezer. Also several containers onions stored on the floor in the main kitchen. Food shall be protected from contamination by storing the food: In a clean, dry location, where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Remove all food items from the floor and onto a shelf that is at least six inches off the floor.
Violation #8:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(h) – ice used as exterior coolant, prohibited as an ingredient (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee water bottle stored inside the ice machine. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned/bottled beverages, or cooling coils and tubes of equipment. Employee remved the bottle and discarded the ice.
Violation #9:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wet wiping cloths stored on food prep areas. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Employee removed cloths in order to placed into a sanitizer solution.
Violation #10:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed the utensils to scoop cooked noodles being stored in a bucket of stagnant water with a temperature of 85F and rice scoop stored in 77F. In-use utensils can be stored 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 frequently. Educated PIC to remove the water from the bucket and to keep the scoops on a sanitized surface or in water that stays are 135F or higher.
Additional remarks:
Follow up inspection will be conducted in 1-3 business days.
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