A Suwanee Chinese restaurant received an unsatisfactory score of 44 after a health inspector found unsafe food temperatures, possible cross-contamination and an employee handling noodles with bare hands.
Chai Hong Chinese Restaurant, 3131 Lawrenceville-Suwanee Road, Suite C-10, received the grade Thursday, according to the Gwinnett, Newton and Rockdale County Health Departments.
The restaurant must correct any remaining violations before a follow-up inspection, which is required within 10 days. Its permit could be suspended if violations remain uncorrected. Two consecutive unsatisfactory scores would also result in a suspension, according to the inspection report.
Bare-hand contact, sink misuse and oysters cited
An employee touched ready-to-eat noodles with bare hands before placing them in a bowl for customers, the inspector reported. The restaurant discarded the noodles, and the employee washed their hands and put on gloves.
The inspector also found raw meat thawing in a handwashing sink. The restaurant discarded the meat before cleaning and sanitizing the sink.
Another employee washed their hands in a three-compartment sink used for other kitchen work. The employee was directed to wash again in the designated handwashing sink.
The restaurant was also receiving raw oysters from a supplier that was not on a federal list of certified shellfish shippers, according to the report. The oysters were discarded.
The person in charge could not explain the restaurant’s employee health rules, including when workers must report illnesses or be kept away from food preparation. The inspector provided information about those requirements.
Food temperatures and storage raise concerns
Several foods requiring temperature controls were being stored above 41 degrees, the maximum temperature allowed for cold food, according to the report. The restaurant discarded them.
The inspector found raw eggs and raw chicken stored above ready-to-eat vegetables in a walk-in cooler. Raw shrimp was stored above ready-to-eat vegetables in another cooler.
The restaurant reorganized both coolers to reduce the risk of raw food contaminating food that could be served without additional cooking.
Other food in the walk-in and upright coolers was left uncovered. Workers covered those items during the inspection.
Containers holding sauces, seasonings, flour and oil were not labeled. The restaurant added labels identifying their contents.
Employee drinks, utensils and personal items
The inspector found several employee drinks in unapproved cups in food preparation areas. The drinks were discarded.
Several employees were preparing food without proper hair restraints. They put on restraints during the inspection.
Utensils were being stored in water below the required temperature of 135 degrees. Workers washed and sanitized the utensils before placing them in hotter water.
Bowls without handles were also being used as scoops in dry food containers. The restaurant removed them.
Employees had stored personal belongings on and above kitchen preparation counters. The items were moved to a designated storage area, and the affected surfaces were sanitized.
The inspector noted that other hot and cold food temperatures complied with health requirements. The restaurant also uses a yellow color additive, according to the report.
Remodel application required by Aug. 31
The restaurant must apply for a remodel through the Gwinnett County Environmental Health Office by Aug. 31. The requirement applies to space being used for dry storage and upright coolers.
In addition to the follow-up inspection, health officials will conduct another required routine inspection within 12 months.
B.T. Clark is the Publisher of The Georgia Sun and author of Principles Are Like Pants… You Ought to Have Some. Over two decades in journalism, he has served as Managing Editor of Neighbor Newspapers in metro Atlanta and Digital Director at Times-Journal Inc., earning multiple awards along the way. His work has appeared in newspapers across the state, including The Cherokee Tribune and The Marietta Daily Journal.
- B.T. Clark
- B.T. Clark
- B.T. Clark
- B.T. Clark
