Gwinnett Place Restaurant Fails 4th Health Inspection Since March

A Gwinnett Place-area restaurant had its permit suspended after its second consecutive failed health inspection this month.

A compliance hearing was scheduled Monday for Go Gi House, located at 3490 Gwinnett Place Drive, which scored 40 (out of 100) on a followup health inspection on Sunday, Aug. 16, according to health department records. Scores of 69 or below are considered failing.

• See the entire inspection report here

The inspection came nine days after the restaurant scored 60 on a routine inspection conducted Aug. 7.

It also was the Go Gi House’s fourth failing score since March, when it scored 53 on March 16 and 55 on March 21 on consecutive inspections.

The restaurant has passed only one inspection since it received its permit in January.

Here’s what was noted in the most recent inspection report:

• No active managerial control. Violations for handwashing; proper drinking; food in good condition, safe and unadulterated; food protected from contamination; food contact surfaces cleaned and sanitized; food stored covered; cold holding (amongst other good retail practices) were observed today. Onsite training provided.
• After preparing raw beef, employees removed their single-use gloves, continued wearing their blood-soaked cutting gloves, then moved the containers of beef into the walkin coolers. One of the employees also handled the single-use plastic wrap without washing their hands.
• Employee did not properly wash his hands; washed for less than 20 seconds, did not wet hands prior to using soap, turned the water off with his clean hands.
• Employee was drinking in the prep area from a cup with no lid and no straw.
• Two employees washed their hands in the dish sink. Training provided; had employees wash their hands in the hand sink.
• Food was adulterated when an employee took a container of beef, which was stored on the unclean kitchen floor & placed it directly on top of raw beef that was being cut on the prep table.
• Unwashed fruits and vegetables not separated from ready-to-eat foods (sauces, drinks, rice cakes, noodles, cooked mandoo dumplings, cooked sausage, etc) in the walkin cooler and in the upright cooler.
• Food not stored in packages, covered containers, or wrappings: ready-to-eat foods (sauces, seaweed, washed/cut produce, etc) in the walkin cooler and in the upright cooler; raw meats, cooked meats & cooked vegetables in the walkin freezer.
• Wiping cloths stored between uses in <10ppm chlorine sanitizer solution. Sanitizer changed.
• Observed employee scrub and rinse cutting boards in the dish and then place them on the drainboard; cutting boards were not sanitized.
• A container of egg whites and a container of egg yolks were double-stacked on top of other foods/containers in the cold-top cooler, causing the eggs not to be in the cooler. The foods were >41F and holding for 1 hour.
• CFSM stated one container of onions, that were cut, peeled & stored covered in the walkin cooler, had not been washed prior to cutting. Observed whole lemons, with the produce stickers still on them, in a container of noodle base soup. Food discarded.
• The permit was not posted at the time of inspection.
• The current food service inspection report was not posted in public view.
• Ice accumulated on the outside of the walkin freezer door/frame. Broken food containers.
• Old date mark stickers, food/common name labels and sticker residue left on food on containers in use.