UPDATE: Doc Green’s gets 85, or B, on follow-up inspection

Georgia has rules it requires every food service operation to follow. These are just a few of the many health and safety regulations. Food service operations without a permit are illegal. Employees must know how to prevent foodborne illness and the symptoms of those illnesses. Food must be kept at the correct temperatures to prevent pathogens from growing. Employees must meet standards of cleanliness while working around food. If health laws are not met, the food service's permit may be suspended.

UPDATE at 4:05 p.m. Nov. 1: Doc Green's received an 85, or B, on its follow-up inspection performed Oct. 29.

ORIGINAL STORY

Two Cobb County restaurants are making some changes after receiving low marks on their recent health inspections.

Doc Green's at 3220 Cobb Parkway Suite 100 in Vinings received a 65, or U, on its Oct. 25 inspection. In Marietta, Mr. Wonton at 3595 Canton Road Suite 328 scored a 56, or U, on its Oct. 22 report, Cobb & Douglas Public Health Department records show. Anything below a 70 is considered failing.

Doc Green’s was cited for stuck-on food debris on a can opener blade, food deposits inside deep slits of cutting boards, numerous flies in its kitchen, food stored uncovered inside a prep cooler and numerous food items improperly cooling or not holding at correct hot temperatures.

Doc Green’s owner Scott Rhee told The Atlanta Journal-Constitution that the restaurant prides itself on getting “great scores” since opening in 2005. Its previous two scores were 81, or B, on April 25 and 98, or A, on Feb. 22, 2018.

“We have a great relationship with the health inspectors, and they were shocked just as I was about the score,” he said.

Doc Green’s employees and managers have implemented procedures to correct violations and re-educated staff members about food temperatures, Rhee said.

Rhee also said the company has had maintenance on its appliances to ensure food is held at proper temperatures and have taken steps to control flies in the restaurant. New cutting boards, pots, pans and knives have all been purchased “to give us a fresh start.”

Six employees have also been scheduled to obtain ServSafe food handler certification in upcoming weeks, Rhee told the AJC. A follow-up inspection is planned for Nov. 4.

The health inspector cited Mr. Wonton for raw beef, chicken and eggs placed next to cooked dumplings and other ready-to-eat items, cold food measuring above 41 degrees inside the prep cooler, food stored without labels and patrons eating inside the restaurant when it does not have customer restrooms. A manager who answered the phone said the inspector will return this week for a re-inspection.

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