Business & Tech
Duluth Restaurant Inspections: Scores of 55, 56, 67 on Recent Reports
Live roaches among the violations cited by health department inspectors.
Recent restaurant inspections in Duluth, as conducted by the Gwinnett County Health Department.
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Taste of Pho
2180 Pleasant Hill Road, Suite B-1
Find out what's happening in Duluthfor free with the latest updates from Patch.
Score: 56/U
Date: Dec. 1, 2014
Observations: Person in charge was not implementing active managerial control of food processes such as: bare hand contact; proper eating, tasting, drinking; food contact surfaces cleaned and sanitized, hot holding temperatures, etc. Observed employee plate ready to eat bean sprouts and cut limes with bare hands before taking the plate to customers. Observed employee take bean sprouts from a customer’s plate and began to eat in the kitchen prep area. Food was discarded. Observed a large metal plate completely covering the handsink when entering the kitchen prep area. Observed employee use 409 spray to clean tables in the dining area. 409 spray was replaced with chlorine sanitizer solution (100 ppm). Observed a large pot of rice hot holding at a temperature below 135F. Observed 2 cans of residential insecticide spray stored in the kitchen area. Spray was discarded. Residential spray shall not be used in the facility. When entering, observed a container of shrimp thawing in standing water. Owner placed the shrimp under running water at a temperature below 70F. Potentially hazardous foods shall be thawed under an approved method. Observed employee handle ready to eat foods and hot held foods without hair restraint. Observed a leak at the 3 compartment sink. Observed the screen door being opened where insects could enter.
Humble House
2300 Pleasant Hill Road, Suite B6
Score: 55/U
Date: Dec. 3, 2014
Observations: Person in charge was not implementing active managerial control of food processes such as: bare hand contact; cooking, cooling, cooling methods, pest control, etc. Observed an employee using bare hands to cut carrots. Carrots were discarded. Observed employee use bare hands to plate ready to eat peppers on a to go dish. Observed the final cook temp of chicken that was plated for a to go order and in the process of being served below 165F. Observed a large metal pot of cooked vegetable soup cooling in the walk in cooler over 6 hours with a temperature above 41F. Observed a chlorine sanitizer bucket stored directly on the prep counter where employees were cutting carrots. Observed a large mass of cooked vegetables for soup stored inside a large metal pot in the walk in cooler. Item was discarded. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient Observed a large container of beef submerged in water thawing. Beef was place under running water with a temperature below 70F. Potentially hazardous food shall be thawed under water temperature below 70F. Observed employee cutting carrots and participating in other activities throughout the kitchen prep area without hair restraint. Most current inspection report was blocked by the mounted television inhibiting customers to view. Observed live roaches crawling throughout the kitchen area.
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Ping’s Place
2300 Pleasant Hill Road, Suite B6
Score: 67/U
Date: Dec. 3, 2014
Observations: Observed employee cutting cabbage with bare hands. Cabbage was discarded. Observed a black mold like substance present on the upper cover of the machine which is in contact with the ice. Observed a large container of cooked tofu w/vegetables stored in the walk in cooler cooling over 2 hrs with a temperature above 70F. Observed a large mass of cooked tofu w/vegetables stored in a large metal container inside the walk in cooler. Tofu was discarded. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient Observed containers of soy sauce stored directly on the floor by the handwashing sink. Observed excessive clutter due to unused equipment and unused items throughout the kitchen area and in the front area. Observed employee food stored with food for customers. Observed several live roaches inside an unused rice hot holding unit.
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J & J
3530 Mall Blvd, Suite D
Score: 100/A
Date: Dec. 2, 2014
Expresso Theory
3107 Main Street Suite C
Score: 100/A
Date: Dec. 3, 2014
Augusta’s
2789 Satellite Blvd
Score: 99/A
Date: Dec. 2, 2014
Date: Dec. 2, 2014
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Sai Poona Restaurant
3665 Club Drive, Suite 104
Namsukyine
3230 Steve Reynolds Blvd, #108
Score: 81/B
Date: Dec. 2, 2014
Sound of Music
3525 Mall Blvd, #A4
Score: 86/B
Date: Dec. 2, 2014
Date: Dec. 2, 2014
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Chingmei Chinese Restaurant
3230 Steve Reynolds Blvd, Suite 116
Yummy Garden
2300 Pleasant Hill Road, B-6
Score: 80/B
Date: Dec. 3, 2014
Date: Dec. 3, 2014
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Duluth Family Restaurant
3175 Buford Highway, Suite 105
Ice Forum Concession
2300 Satellite Blvd
Score: 98/A
Date: Dec. 5, 2014
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