A restaurant in Metro Atlanta that had previously failed the routine health inspection on March 18 underwent the follow-up inspection on Wednesday, March 26. The restaurant successfully regained compliance. Correcting its previous violations helped improve its score.
Highlights
- A Snellville restaurant was able to pass the follow-up inspection conducted on Wednesday, March 26.
- The restaurant underwent the follow-up inspection after it had previously failed the routine inspection.
- The restaurant scored 85B, as a few issues were found during yesterday’s inspection as well.
Latest Update on the Follow-Up Inspection: Golden Apple Buffet
- Where: 2059 Scenic Hwy N Suite 117 Snellville, GA 30078
- Date: March 26, 2025
- Follow-up Score: 85(B)
Golden Apple Buffet passed the follow-up inspection on March 26. During the follow-up inspection on Wednesday, two repeat violations of the same code provisions were reported. The first was in the case of two containers of pork ribs and two containers of chicken, cooked the previous night that were not cooled to 41°F or below within the required time frame of 6 hours.
It was also reported that the restaurant was using improper cooling methods, in another instance of repeat violations. The containers of chicken and pork ribs were stacked and covered in the walk-in cooler. This hindered its ability to reach the proper temperature.
Corrective actions were taken to address the issues during the inspection itself. The inspection report mentioned that three or more consecutive violations of the same code provision would result in a permit suspension. The restaurant will undergo an additional required inspection within the next 12 months.
Previous Health Inspection Report Details
- Date: March 18, 2025
- Previous Score: 60 (U)
The routine inspection at the restaurant unveiled several violations of the food code. The report began by citing the lack of active managerial control, which led to unsatisfactory scores.
Other key issues noted were improper food storage practices, such as raw meats stored above other foods, unwashed produce stored improperly, and employee drinks on prep counters. There were also repeated violations of improper cooling methods, including soup left at unsafe temperatures overnight and improperly thawed raw shrimp and tripe.
Furthermore, sanitation concerns like the use of a chemical sanitizer below recommended concentration levels and scoops stored in direct contact with food were reported. Wet, stacked dishes and uncovered plates were also found.
Corrective actions were taken during the inspection, such as discarding food, educating the person in charge on proper procedures, and addressing sanitation issues.
The restaurant saved itself from facing permit suspension by performing well in the follow-up inspection. However, it will have to practice caution and keep adhering to the food safety regulations to avoid any undesirable health inspection results in the future.
