Green Ginger, a restaurant in Peachtree City, received a failing score of 29 out of 100 during a routine health inspection on April 22.
The inspection revealed temperature control issues with cold foods stored above the safe temperature of 41°F, including chicken, tofu, shrimp, sprouts, milk, and raw beef. The inspector noted that cooling methods for hot foods were inadequate, with cooked chicken dropping only from 123°F to 107°F after one hour.
Other violations included raw chicken stored above ready-to-eat foods, missing date markings on prepared foods, chemicals stored with food items, and employees wearing jewelry while preparing food.
The person in charge corrected several violations during the inspection, including removing improperly stored drinks, discarding food at unsafe temperatures, and relocating chemicals to appropriate storage areas.
What We Don’t Know: The report doesn’t indicate whether the restaurant has addressed all violations or if a follow-up inspection has been scheduled. It’s also unclear if the health department imposed any operational restrictions on the establishment following the inspection.
By The Numbers:
- 29/100: Overall inspection score
- 22: Total violations documented
- 9: Critical violations that could directly contribute to foodborne illness
- 13: Non-critical violations related to maintenance and cleanliness
In Context: According to Georgia Department of Public Health standards, any score below 70 is considered unsatisfactory. Restaurants with failing scores typically must correct all critical violations and undergo a follow-up inspection.
Take Action: Customers can check health inspection scores for any Georgia restaurant through the Georgia Department of Public Health website or by calling (943) 209-8057 for more information.
QQ&Y Inc (DBA Green Ginger) Inspection Report
| Business Information | |
|---|---|
| Name | QQ&Y Inc (DBA Green Ginger) |
| Address | 200 MARKET PLACE CONNECTOR, PEACHTREE CITY, GA 30269 |
| Phone Number | (770) 487-9982 |
| Permit Type | Food Service |
| Permit Number | FSP-056-000503 |
| Last Inspection Score | 29 |
| Last Inspection Date | 04-22-2025 |
| For More Information | (943) 209-8057 |
Inspection Details
| Date | Purpose | Score | Inspector |
|---|---|---|---|
| 04-22-2025 | Routine | 29 | Joseph Addison |
Violations
| Violation | Points | Corrected | Repeat | Inspector Notes |
|---|---|---|---|---|
| 1-2A – PIC present, demonstrates knowledge | 4 | No | No | Observed many foodborne illness and public health intervention violations. Facility shall ensure PIC has active managerial control. |
| 2-2B – Proper eating, tasting, drinking | 4 | Yes | No | Observed drinks in non-single-use containers stored with/above food contact surfaces. Corrected by removal. |
| 3-1C – Food in good condition | 9 | Yes | No | Observed dented cans. Corrected by discarding. |
| 4-1A – Food separated and protected | 9 | Yes | No | Observed raw chicken over cooked items and raw beef in prep top; raw chicken over RTE food in walk-in cooler. Corrected by discarding. |
| 4-2A – Food stored covered | 4 | Yes | Yes | Observed food stored uncovered. Corrected by covering with plastic wrap. |
| 5-2 – Consumer advisory for raw foods | 4 | No | No | Menus missing asterisk and disclosure statement for raw/undercooked foods. |
| 6-1A – Proper cold holding temperatures | 9 | Yes | No | Observed cold TCS food above 41°F. Items discarded by PIC. |
| 6-1C – Proper cooling time/temperature | 9 | Yes | No | Observed inadequate cooling (chicken 123°F to 107°F after 1 hour). Items reheated and cooling restarted. |
| 6-2 – Proper date marking | 4 | No | No | Prepared TCS items from previous days not date marked. |
| 8-2B – Toxic substances properly stored | 4 | Yes | No | Chemicals (alcohol, butane) stored with/above food. Corrected by moving. |
| 8-2B – Toxic substances properly identified | 4 | No | No | Spray bottles with unknown liquids not labeled. |
| 10D – Food properly labeled | 3 | Yes | No | Food items not easily identifiable stored without labels. Corrected by labeling. |
| 11A – Proper cooling methods | 3 | Yes | No | Large quantities of chicken cooling on counter unable to meet cooling requirements. Reheated and cooling restarted. |
| 11D – Thermometers provided and accurate | 3 | No | No | Not all coolers had ambient thermometers. |
| 12A – Contamination prevention | 3 | Yes | No | Food containers stacked with bottoms touching food below. Corrected by moving. |
| 12B – Personal cleanliness | 3 | Yes | No | Employees wearing jewelry while preparing food. Corrected by removal. |
| 12C – Wiping cloths properly used | 3 | No | No | Wet wiping cloths in sanitizer solution stored on floor. |
| 14C – Single-use articles properly used | 1 | No | No | Single-use items being reused. |
| 14C – Single-use articles properly stored | 1 | Yes | No | Single-use items exposed to splash and dust. Corrected by moving. |
| 15A – Surfaces cleanable and properly designed | 1 | No | No | Unsealed wood and cardboard used as non-food contact surfaces. |
| 15A – Equipment in good repair | 1 | No | No | Some ambient thermometers not functional. |
| 15C – Nonfood-contact surfaces clean | 1 | No | No | Debris accumulation inside/outside equipment throughout kitchen. |
| 16B – Plumbing properly installed | 2 | No | No | Faucets leak around handles when water turned on. |
| 17B – Garbage properly disposed | 1 | No | No | Trash accumulation around dumpster. |
| 17C – Physical facilities maintained | 1 | No | No | Debris, food, and grease accumulation on kitchen floors. |
| 17D – Adequate ventilation and lighting | 1 | Yes | Yes | Employee belongings stored with/above food. Corrected by moving. |
| 18 – Insects and rodents not present | 3 | No | No | Back screen door not tight-fitting with large gaps. |
