NEW CHINA

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans;Pf (ii) Separating the food into smaller or thinner portions;Pf (iii) Using rapid cooling equipment;Pf (iv) Stirring the food in a container placed in an ice water bath;Pf (v) Using containers that facilitate heat transfer;Pf (vi) Adding ice as an ingredient;Pf or (vii) Other effective methods.Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. OBSERVED cooked chicken cooling on the metal racks at room temperature after the temperature dropped below 135F. Discussed with the manager and staff that once the chicken reach 135F to place them in the walk in cooler, the freezers uncovered to rapidly cool. Discussed also to use the thermometer to measure temperatures. COS- chicken placed in the walk in cooler and slightly covered to cool rapidly.

CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: Gaskets on the prep cooler are unclean with some black build-up.

CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. OBSERVATION: rear prep sink has a leak at the faucet. Send video clip of the water running to show that the leak has been fix. nakia.robinson@dph.ga.gov by 3-30-25.

CA: Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. OBSERVATION: rear door has visible daylight at the bottom of the door, that could allow for the entry of pests. Discussed with the PIC to install a properly fitting door sweep/strip.

CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: gasket and interior bottom of the Atosa freezer has an accumulation of food debris. Gasket of the Silver cooler has an accumulation of food debris.

Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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,P and (II) Cooked ready-to-eat food;P and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type,P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented,P and (III) Preparing each type of food at different times or in separate areas;P OBSERVED raw beef stored next to cooked pork, raw chicken stored next to raw beef and raw chicken stored above shell eggs in the walk-in cooler. OBSERVED raw shell eggs stored next to wonton tongs and general sauce in the prep cooler. COS- items were rearranged in the coolers. New signage for storage that contains cooking temperatures provided.

Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. OBSERVED several shelves in the in cooler with rust build-up.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans;Pf (ii) Separating the food into smaller or thinner portions;Pf (iii) Using rapid cooling equipment;Pf (iv) Stirring the food in a container placed in an ice water bath;Pf (v) Using containers that facilitate heat transfer;Pf (vi) Adding ice as an ingredient;Pf or (vii) Other effective methods.Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. OBSERVED cooked eggs rolls cooling on the metal racks at room temperature after the temperature dropped below 135F. Discussed with the manager and staff that once the eggs rolls reach 135F to place them in the walk in cooler, the freezers uncovered to rapidly cool. COS- egg rolls placed in the Atosa and Whirlpool freezer to cool rapidly.

During preparation, unpackaged food shall be protected from environmental sources of contamination. OBSERVED noodles being cooled using cool water in the dish sink. COS- noodles were placed in the cooler. Discussed with the PIC and staff that the noodles shall be rinsed in the vegetable sink.

Raw chicken stored next to the cooked boneless ribs and wontons and raw shrimp stored above cooked chicken in the walk in cooler. COS- items rearranged. Storage signage given to the Person in Charge (PIC).

Doors of the freezer are in disrepair with tape holding portions in place. Cook advised to replace the doors of the deep freezer.

Handsink in the kitchen was not supplied with handsoap at the beginning of the inspection. COS-paper towels installed.

Exterior of bulk containers, shelves for food storage (mushroom flavoring/seasonings), interior/exterior & Silver cooler gaskets unclean w/food debris and splatter.