CHAI HONG CHINESE RESTAURANT received a score of 85 and a grade of B during a GNR Public Health food-service inspection on November 6, 2026.
Inspection details
Establishment CHAI HONG CHINESE RESTAURANT
Location 3131 Lawrenceville-Suwanee Rd Suite C-10 Suwanee, GA 30024, Gwinnett County
Inspection date November 6, 2026
Inspection purpose Routine
Score and grade 85/B
Inspection findings
Item 1-2A
.03(2) Observed PIC (Person in Charge) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective action PIC arrived to the facility during the inspection.
Item 10D
.04(4)(d) Observed multiple in-use containers of sauces, seasonings, flour, and oil removed from the original packaging not labeled with the common name. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective action Employee labeled the containers with the common name.
Item 11C
.04(6)(c) Observed raw pork thawing in a container filled with water in the meat sink, without any running water with sufficient flow to agitate and float off loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)
Corrective action Employee moved the pork to the walk-in cooler to complete the thawing process.
Item 14A
.04(4)(k) Observed multiple in-use utensils stored in water that was less than 135F. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective action Employee washed and sanitized the utensils and stored them in water that was at 135F or more.
Item 17D
.07(4)(b) Observed multiple employee drinks in unapproved cups stored on prep tables throughout the kitchen. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective action Employees discarded the drinks.
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
More Gwinnett County Food Safety Scores
View All Gwinnett County Food Safety Scores
