Super Grand Buffet in Gwinnett

[RAHiggins1]

How do you get a 15 on your health inspection?. Whew I though this wa sone I had eaten at but was mistaken. Its the old O'Charleys buliding on Pleasant Hill.

But wait there's more! The article reference's another Gwinnett Restaurant that scored a 13!

GEORGIA DEPARTMENT OF HUMAN RESOURCES

Food Service Establishment Inspection Report Establishment Name: SUPER GRAND BUFFET

Address: 1630 PLEASANT HILL ROAD #300

City: DULUTH Time In: 11 : 30 AM Time Out: 07 : 05 PM

Inspection Date: 07/23/2008 CFSM: Yang Qing Zheng exp. 09/17/2012

Purpose of Inspection: Routine Followup Complaint

Preliminary Other Risk Type: 1 2 3 Permit#: 067-5436

Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Last Score

96 Grade

Date

11/28/07

Prior Score

92 Grade

Date

06/12/07

CURRENT SCORE CURRENT GRADE

15

U

SCORING AND GRADING: A=90-100 B=80-89 C=70-79 U<69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable COS=corrected on-site during inspection R=repeat violation

Compliance Status COS R

1. Supervision 4 points

1-2 OUT Person in charge present, demonstrates knowledge, and performs duties

2. Employee Health, Good Hygenic Practices, Preventing Contamination by Hands - Subcategory 1 9 points

2-1A IN Proper use of restriction & exclusion

2-1B OUT Hands clean and properly washed

2-1C OUT No bare hand contact with ready-to-eat foods or approved alternate method properly followed

2. Employee Health, Good Hygenic Practices, Preventing Contamination by Hands - Subcategory 2 4 points

2-2A OUT Management awareness; policy present; reporting

2-2B IN Proper eating, tasting, drinking, or tobacco use

2-2C IN No discharge from eyes, nose, and mouth

2-2D OUT Adequate handwashing facilities supplied & accessible

3. Approved Source 9 points

3-1A OUT Food obtained from approval source, parasite destruction

3-1B N/O Food received at proper temperature

3-1C OUT Food in good condition, safe, and unadulterated X

4. Protection from Contamination - Subcategory 1 9 points

4-1A OUT Food separated and protected X

4-1B IN Proper disposition of returned, previously served, reconditional, and unsafe food

4. Protection from Contamination - Subcategory 2 4 points

4-2A IN Food stored covered

4-2B OUT Food-contact surfaces; cleaned & sanitized

Compliance Status COS R

5. Cooking and Reheating of Potentially Hazardous Foods, Consumer Advisory - Subcategory 1 9 points

5-1A OUT Proper cooking time and temperatures X

5-1B IN Proper reheating procedures for hot holding

5. Cooking and Reheating of Potentially Hazardous Foods, Consumer Advisory - Subcategory 2 4 points

5-2 OUT Consumer advisory provided for raw and undercooked foods

6. Holding of Potentially Hazardous Foods, Date Marking Potentially Hazardous Foods - Subcategory 1 9 points

6-1A OUT Proper cold holding temperature X

6-1B OUT Proper hot holding temperature X

6-1C OUT Proper cooling time and temperature X

6-1D OUT Time as a public health control; procedures and records

6. Holding of Potentially Hazardous Foods, Date Marking Potentially Hazardous Foods - Subcategory 2 4 points

6-2 OUT Proper date marking and disposition X

7. Highly Susceptible Populations 9 points

7-1 N/A Pasteurized foods used; Prohibited foods not offered

8. Chemicals 4 points

8-2A N/A Food additives; approved and properly used

8-2B OUT Toxic substances properly identified, stored, used X

9. Conformance with Approved Procedures 4 points

9-2 N/A Compliance with variance, specialized process and HACCP plan

GOOD RETAIL PRACTICES

Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.

Compliance Status COS R

10. Safe Food and Water, Food Identification 3 points

10A IN Pasteurized eggs used where required

10B IN Water and ice from approved source

10C IN Variance obtained for specialized processing methods

10D OUT Food properly labeled; original container; required records available; shellstock tags X

11. Food Temperature Control 3 points

11A OUT Proper cooling methods used; adequate equipment for temperature control

11B IN Plant food properly cooked for hot holding

11C OUT Approved thawing methods used X

11D OUT Thermometers provided and accurate

12. Prevention of Food Contamination 3 points

12A OUT Contamination prevented during food preparation, storage display X

12B OUT Personal cleanliness X

12C OUT Wiping cloths; properly used and stored

12D OUT Washing fruits and vegetables X

13. Postings and Compliance with Clean Air Act 1 points

13A IN Posted: Permit/Inspection/Choking Poster/Handwashing

13B OUT Compliance with Georgia Smoke Free Air Act

Compliance Status COS R

14. Proper Use of Utensils 1 points

14A OUT In-use utensils; properly stored X

14B IN Utensils, equipment and linens; properly stored, dried, handled

14C IN Single-use/single-service articles; properly stored, used

14D IN Gloves used properly

15. Utensils, Equipment and Vending 1 points

15A IN Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

15B IN Warewashing facilities; installed, maintained, used; test strips

15C OUT Nonfood-contact surfaces clean

16. Water, Plumbing and Waste 2 points

16A IN Hot and cold water available; adequate pressure

16B IN Plumbing installed; proper backflow devices

16C IN Sewage and waste water properly disposed

17. Physical Facilities 1 points

17A IN Toilet facilities; properly constructed, supplied, cleaned

17B IN Garbage/refuse properly disposed; facilities maintained

17C OUT Physical facilities installed, maintained, and clean

17D OUT Adequate ventilation and lighting; designated areas used

18. Pest and Animal Control 3 points

18 OUT Insects, rodents, and animals not present

Person in Charge (Signature) (Print) Date: 07/23/2008

Inspector (Signature) EHS 1114 Follow-up YES NO Follow-up Date: 08/02/2008

Discussed With: Maggie Ni Title: Manager/PIC

Food Establishment Inspection Report Addendum

Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Human Resources

Rules and Regulations Food Service Chapter 290-5-14, Rule .10 subsections (2)(i) and (j).

Establishment

SUPER GRAND BUFFET Permit #

067-5436 Date

07/23/2008

Address

1630 PLEASANT HILL ROAD #300 City/State

DULUTH GA Zipcode

30096

TEMPERATURE OBSERVATIONS

Item/Location Temp Item/Location Temp Item/Location Temp

Item

Number OBSERVATIONS AND CORRECTIVE ACTIONS

1 Violation of Code: [.03(3)(a)-(d) ] Failure to monitor proper sanitation of equipment and utensils prior to reuse; Employees not informed of responsibility to report information about their health as it relates to food-borne illness;

Not ensuring proper cooling techniques of potentially hazardous foods; Not ensuring proper cooking temperatures and techniques to minimize contamination through supervision. New Violation.

2 Violation of Code: [.03(5)© ] Employee observed touching face with gloved hands and later attempting to prep foods without washing hands. Employee observed loading dirty dishes into dishwasher and immediately unloading clean dishes without washing hands. Employee observed taking garbage and later observed attempting to engage in food prep without washing hands. New Violation.

2 Violation of Code: [.04(4)(a) ] Employee observed prepping stuffed mushrooms with bare hands. Also observed employee cutting watermelon and placing slices into pan with bare hands. New Violation.

2 Violation of Code: [.03(4)(a)-(f) ] No employee health policy present at time of inspection. New Violation.

2 Hand sink next to mop sink inaccessible. Paper towels not being supplied at handsink next to wok area. New Violation.

3 Violation of Code: [.04(5)(d) ] Parasite destruction documentation not provided in its entirety for sushi (fish used is NOT farm raise, as stated by management, fish is wild caught). New Violation.

3 Violation of Code: [.04(1) ] Three flies observed in soup actively being used held near wok station. Soup discarded. Corrected On-Site. New Violation.

4 Violation of Code: [.04(4)©1(i)-(iii),(v),(viii) ] Food not protected from contamination by separating raw animal foods during storage, prep, holding, and display from raw or cooked ready-to-eat foods (raw chicken being stored above ready to eat foods in two door reach-in cooler opposite grill area; raw chicken being stored above green beans in two-door reach in cooler, raw eggs being stored above egg rolls in walk-in cooler, raw beef being stored above soup in multi-door reach-in cooler, etc.).

Raw animal foods (raw chicken and raw beef being prepped next to each other on prep table opposite 4-compartment dish sink) not separated from each other during storage, preparation, holding, and display. Corrected On-Site. New Violation.

4 Violation of Code: [.05(6)(k) ] Improper manual dishwashing procedure. Employee observed washing and rinsing dishes, no sanitizing.

Ice machine unclean with buildup of filth.

Knives and dishes stored away as clean observed with stuck on food debris.

Cutting boards in disrepair, must resurface or replace. New Violation.

5 Violation of Code: [.04(5)(a) ] Poultry, wild game animals, stuffed fish, stuffed meat, or stuffed pasta not cooked to an internal temperature of 165oF or above for 15 seconds. Chicken in chicken and brocolli being cooked to 155F and 157F (see attached temps). Employee advised to recook to 165F. Corrected On-Site. New Violation.

5 Violation of Code: [.04(7)(e) ] Consumer advisory not provided for consumption of raw or undercooked foods (oysters, mussels, sushi, etc.) not provided on menus. New Violation.

Person in Charge (Signature) Date: 07/23/2008

Inspector (Signature) EHS 1114 Date: 07/23/2008

Food Establishment Inspection Report Addendum

Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Human Resources

Rules and Regulations Food Service Chapter 290-5-14, Rule .10 subsections (2)(i) and (j).

Establishment

SUPER GRAND BUFFET Permit #

067-5436 Date

07/23/2008

Address

1630 PLEASANT HILL ROAD #300 City/State

DULUTH GA Zipcode

30096

Item

Number OBSERVATIONS AND CORRECTIVE ACTIONS

6 Violation of Code: [.04(6)(f) ] Cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place (see temps). All Potentially Hazardous Foods (PHFs) discarded. Corrected On-Site. New Violation.

6 Violation of Code: [.04(6)(f) ] Hot-held potentially hazardous foods not maintained above 135oF; no time controls/documentation in place (see temps). All foods reheated to 165F. Corrected On-Site. New Violation.

6 Violation of Code: [.04(6)(d) ] Cooked potentially hazardous foods (fried chicken) not cooled from 135oF to 70oF within 2 hours. PHFs discarded. Corrected On-Site. New Violation.

6 Violation of Code: [.04(6)(i) ] Written procedures for (sushi rice) use of time only as a control for potentially hazardous foods not prepared in advance and maintained in the establishment. No time indicated on dish; No specifics (as to dish) on time records. New Violation.

6 Violation of Code: [.04(6)(g) ] Refrigerated, ready-to-eat, potentially hazardous food (imitation crab salad, fried chicken) prepared and held in the establishment for more than 24 hours not clearly marked to indicate the date by which the food must be consumed, sold, or discarded.04(6)(g) Corrected On-Site. New Violation.

8 Violation of Code: [.07(6)© ] Chemicals (chlorox) stored in a manner (next to watermelons, potatoes) that presents a contamination risk to food, equipment, utensils, linens, and/or single-service articles;

Chemicals not stored so that they cannot contaminate food, equipment, utensils, linens, and/or single-service articles

Medicines (centrum stored above cold prep unit opposite wok area) for employee use not labeled with manufacturer’s label, and/or located to prevent contamination of food (raw chicken, beef, shrimp, spices, vegetables), equipment, utensils, linens, and single-service articles; Sanitizer concentration in ALL buckets checked (next to wok, prep area, buffet area) at toxic levels. Test strip reaction very dark purple to black in color, concentration off color char. Must maintain concentration at 50-100 ppm Cl. Corrected On-Site. New Violation.

10 Violation of Code: [.04(3)(l) ] Raw shellfish not obtained in non-returnable packages with a label that identifies the shucker-packer or re-packer of the molluscan shellfish. No oyster tags present on oysters in walk-in cooler. Oysters without tags discarded. Corrected On-Site. New Violation.

11 Violation of Code: [.04(6)(e) ] Potentially hazardous foods not properly cooled by effective methods (shallow pans, ice water bath, adding ice as an ingredient, etc.). New Violation.

11 Violation of Code: [.04(6)©] Potentially hazardous foods (shrimp, chicken) not thawed under an approved method-shrimp, chicken being thawed at room temperature. Must thaw under 1) cool running water, 2) under refrigeration. Corrected On-Site. New Violation.

11 Violation of Code: [.05(3)(g) ] Food thermometer not adequately designed for measuring the temperature of thin foods. New Violation.

12 Violation of Code: [.04(4)(u) ] Food (cones) not shielded properly on counters, serving lines, salad bars, or other food display. Corrected On-Site. New Violation.

12 Violation of Code: [.03(5)(g) ] Employees wearing jewelry (watches, rings with stones) other than a plain ring while preparing food. Corrected On-Site. New Violation.

12 Violation of Code: [.05(10)(b) ] In-use, wet wiping cloths not stored in an approved sanitizing solution (100 ppm available chlorine or 300 ppm available Quat). New Violation.

Person in Charge (Signature) Date: 07/23/2008

Inspector (Signature) EHS 1114 Date: 07/23/2008

3

Food Establishment Inspection Report Addendum

Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Human Resources

Rules and Regulations Food Service Chapter 290-5-14, Rule .10 subsections (2)(i) and (j).

Establishment

SUPER GRAND BUFFET Permit #

067-5436 Date

07/23/2008

Address

1630 PLEASANT HILL ROAD #300 City/State

DULUTH GA Zipcode

30096

Item

Number OBSERVATIONS AND CORRECTIVE ACTIONS

12 Violation of Code: [.04(4)(g) ] Raw fruits (lemons) and vegetables not thoroughly washed in water to remove soil and other contaminations prior to preparation for service. Corrected On-Site. New Violation.

13 No "No Smoking" sign posted. No handwasing sign at hand sink near grill area. New Violation.

14 Violation of Code: [.04(4)(k) ] While not in use, food preparation/dispensing utensils not stored with their handles above the top of the food and the container. Scoops without handles being used (plates in imitation crab salad, cups, etc.) Corrected On-Site. New Violation.

15 Violation of Code: [.05(7)(a)2,3 ] Nonfood-contact surfaces of equipment (stove, wok area, freezer) not cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.

17 Violation of Code: [.07(5)(a),(b) ] Floor/wall junctures coved base missing in several places. New Violation.

17 Violation of Code: [.05(3)(d) ] Vent hood filter above grill area very unclean with stuck on filth and grease drips. New Violation.

18 Violation of Code: [.07(5)(k) ] Dead flies (3) observed in soup actively being served. Several flies (>7) observed in facility at time of inspection. New Violation.

Remarks ***Facility's permit suspended due to several foodborne illness risk factor violations. Must provide corrective action for ALL violations at compliance conference.

****Inspection carried out in conjunction with KRW, CBV and DFM.

*****All temperatures attached to file in Garrison.

Person in Charge (Signature) Date: 07/23/2008

Inspector (Signature) EHS 1114 Date: 07/23/2008

4

Edited July 26, 2008 by RAHiggins1 (log)

[Jakea222]

All I can say is Holy COW! I was inspected about a month ago - I got a 98 - missing 2 points for a stupid towel that was wet and on a cutting board....the bars got 100. I can't understand how you could get a 15! BUT I have cooked in a few places that certainly could have gotten that - one in an Atlanta Club - no names so I don't get in trouble - I did hear that the Mgt firef most of the staff after I tried for a position (turned it down mid way through the cooking "tryout") Too grossed out and too worried about amking the chef and pastry guy sick using the stuff they had!