2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
SUSHI NIKO NIKO HIBACHI
Food 2023 | Routine
Observations & Corrective Actions
6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
**2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION**
Corrective Actions: Foods discarded.
6-1C: .04(6)(d)Multiple containers of imitation crab salad and cut cream cheese did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P)
**3 CONSECUTIVE VIOLATIONS FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION**
Corrective Actions: Foods discarded.
11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in deep, plastic containersin the walk in cooler while covered and stacked. Foods also cooling in the sushi cooler case where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
**3 CONSECUTIVE VIOLATIONS FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION**
Corrective Actions: Foods did not cool properly and were discarded.
11C: .04(6)(c)At time of inspection, observed raw fish and multiple packages of imitation crab thawing at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Foods were moved to the walk in cooler to continue thawing.
15A: .05(6)(a)The ambient air temperature of the sushi drawer prep cooler (left side of sushi station) is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
**2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION**
Additional Comments
NOTE: All cold holding and holding temperatures in compliance, unless noted.
NOTE: Minimal English. Translator arrived at the end of inspection.
NOTE: Ensure the asterisk (*) is removed from the food items on the menu that are offered fully cooked.
NOTE: An informal
follow up will occur on 12/13/24.
**Food service permit SUSPENDED due to 3 consecutive violations for the same code provision on a routine inspection for improper cooling [6-1C Violation of Code: .04(6)(d)] and improper cooling methods [Violation of Code: 11A .04(6)(e)]. On site training provided. Food service permit REINSTATED.**
**4 consecutive violations for the same code provision on a routine inspection may result in food service permit SUSPENSION and a compliance conference with the health authority.**
Questions? 770-953-5132 or www.gnrhealth.com