Long River Chinese Restaurant
Last inspected: Mar 10, 2026
78
Score
The health department has logged four inspections at Long River Chinese Restaurant, the earliest from 2024. The newest entry in the record is dated Mar 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Looking across the full record, “food separated and protected” is the recurring theme, flagged three times.
Compared to other Powder Springs restaurants (averaging 87), there's room to close the gap. The record reflects steady performance over time.
4
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: 1. Observed raw shrimp stored above ready to eat sauces in bottom of prep top cooler in main kitchen. 2. Observed raw liver (personal food) stored above ready to eat sauces in WIC in main kithen. C/A: All ready to eat foods must be stored above raw animal foods to prevent cross contamination. COS: Food rearranged properly.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed large container of cut cabbage and carrots (in preparation per PIC) stored exposed to splatter from raw beef being prepped at adjacent table in main kitchen. C/A: During preparation, unpackaged food shall be protected from environmental sources of contamination. COS: Food stored away from contamination.
511-6-1.04(4)(t)
12B - personal cleanliness
Inspector notes: Observed employees preparing and handling food without hair restraints in main kitchen. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
78
Aug 20, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
4-1A - food separated and protected
(corrected on site)
Inspector notes: 1. Observed raw chicken stored on shelf in WIC above several containers of cooked white rice in main kitchen. 2. Observed raw shrimp stored on top of flour tortillas and above several ready to eat foods in WIC in main kitchen. 3. Observed soy sauce cups stored directly on top of container of raw chicken in RIC in main kitchen near door; no separation. 4. Observed several bags of thawed raw chicken stored above cooked chicken in RIF in main kitchen. C/A: Ready to eat foods shall be stored above all raw protein. Food shall be stored in order by required internal cooking temperatures to prevent cross contamination. COS: All food stored correctly.
511-6-1.04(4)(c)
86
Dec 6, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed 2-employees improperly wash hands at hand-sink in main kitchen and return to food prep. Both employees washed hands with soap and hot running water then turned manual facet off with bare hands, re-contaminating hands. C/A: Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning...
511-6-1.03(5)(b)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw chicken improperly defrosting in stagnant water in 3-compartment sink in main kitchen. C/A: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for prepar...
511-6-1.04(6)(c)
82
Jun 26, 2024
Routine
3 minor violations. 3 corrected on site.
View 3 violations
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several food items stored uncovered in bottom of Baine-Marie prep cooler (cut vegetables), along pushcart (spices, sauces, etc.), along counter (broccoli and oil), and in WIC (broccoli) in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All food covered.
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed utensil handle submerged in pooled eggs in Baine-Marie prep top cooler in main kitchen; observed bowl without handle stored in cooked chicken in glass RIC in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; 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 cooki...
511-6-1.04(4)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee foods stored comingled and in contact with service foods in deep freezer #1 and in WIC in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee food stored correctly
511-6-1.03(5)(k)
86
Frequently Asked Questions
When was Long River Chinese Restaurant last inspected?
The most recent health inspection at Long River Chinese Restaurant on file is from Mar 10, 2026. The public record contains four inspections in total.
What is the most common violation at Long River Chinese Restaurant?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Long River Chinese Restaurant.
How does Long River Chinese Restaurant compare to other restaurants in Powder Springs?
Long River Chinese Restaurant most recently scored 78 out of 100, which is lower than the Powder Springs average of 87.
Has Long River Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Long River Chinese Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Long River Chinese Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Long River Chinese Restaurant inspected?
Based on the inspection history on file, Long River Chinese Restaurant is inspected around two times per year on average.
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