Gwinnett, Newton & Rockdale County Health Departments
2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website

Mika French Sushi

5910 Suwanee Dam Rd Suite 600 Sugar Hill, GA 30518

Food | Routine

October 25, 2021 | View Original Inspection PDF
Score & Grade: 26 U Grade: U
Observations & Corrective Actions

1-2A: .03(2)(a)-(l), (n)Active Managerial Control measures were not satisfactory for the establishment to be in compliance with the code. Violations for hand washing, hand washing facilities accessible, shellstock tags/boxes, food separated and protected, food-contact surfaces cleaned & sanitized, consumer advisory, time as a control, toxic substances (amongst other good retail practices) were observed today. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: Training provided. Corrected some of the violations.

2-1B: .03(5)(c)Employee touched her face/glasses multiple times & did not wash her hands before food prep; once she washed her gloved hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Training provided. Had employee wash her hands.

2-2D: .06(2)(o)Access to one hand sink was blocked by containers of soy sauce. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Items moved; hand sink made accessible.

3-1D: .04(3)(l)Facility is not keeping the NZ greenshell mussels boxes for 90 days as required. The identity of the source of shellstock that are sold or served shall be maintained by retaining the tags or labels for 90 days, in chronological order, from the recorded date that the last shellstock is removed. (Pf) Shellstock shall not be commingled. (Pf)
Corrective Actions: Facility will now keep mussel boxes for 90 days in chronological order. Write the date the last piece was served on the box.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Edamame was stored in the same container with raw eggs in the line cooler. Bread was stored below raw shrimp in the upright freezer. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: Food separated.

4-2B: .05(7)(a)1Observed pink & black mold-like substance in the interior of the ice machine. Employee did not properly wash the in-use cooking utensils; after he used them. He rinsed them with water in the vegetable prep sink & then took them back to the grill for use. *** Second Consecutive Violation** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Ice discarded and the interior of the ice machine was cleaned and sanitized. Utensils were properly cleaned in the dish machine.

4-2B: .05(6)(n)No measurable sanitizer solution detected in the sanitizer bucket used to store in-use wiping cloths. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)

5-2: .04(7)(e)1. Missing the consumer advisory reminder statement, disclosure statement & asterisks (*) for raw food on the sushi menu. 2. Missing asterisks on multiple items that are served raw or undercooked on the main menu & to-go menu: steak & sushi in bento boxes, on party platters, etc. Also missing asterisks for the pictures of sushi which can be ordered on the main & to-go menus. (Menus were printed a few months ago). If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1D: .04(6)(i)Facility is using time as a control for sushi rice. Written procedures were not provided. When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: Had facility create time control written procedures during the inspection.

8-2B: .07(6)(b)Soap stored on the dish sink was not labeled. It was stored in the same type of container that is used to store oil & sauces in the facility. Sanitizer solution at the sushi bar was in a green bucket labeled as cleaning solution. *** Second Consecutive Violation*** Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Corrective Actions: Soap was labeled. Green bucket was emptied & sanitizer was switched to a red sanitizer bucket.

10D: .04(7)(b)Food not honestly presented: items that contain imitation crab are mislabeled on the menus as "crab". Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C)

10D: .04(4)(d)Food containers were not labeled: sauces, oil, seasoning, etc. 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)

11C: .04(6)(c)Thawed ROP fish was left in the reduced oxygen package. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Fish removed from ROP.

12D: Facility is using the vegetable prep sink for other purposes. Employee rinsed hands in the vegetable prep sink. Metal scrubber & tongs were stored in this prep sink. Sink still had food scraps in it; it was not cleaned since last use. Employee rinsed utensils in this sink. The vegetable prep sink may not be used for other purposes as discussed. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Had facility stop misusing the prep sink; items removed. Sink cleaned.

14C: .05(6)(r)Facility is reusing single-use food containers. Single-service and single-use articles may not be reused. (C)
Corrective Actions: Containers removed from use.

15A: .05(1)(i)Cardboard used to line shelves throughout the facility. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
Corrective Actions: Cardboard removed.

18: .07(2)(m)The back screen door is torn & there is a gap at the bottom of the door. There is a gap on the side of the back solid door (daylight visible). Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: The solid door was closed.

Additional Comments

www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.

*Follow-up inspection within 10 days.
**Required additional routine inspection within the next 12 months.
- Facilities must earn a passing score of 80 or above on follow-up inspections.

*Cold food holding at 41°F or below unless otherwise noted. *Hot food holding at 135°F or above unless otherwise noted. *No additives used..
*All equipment must be NSF commercial equipment.
-Provide more current parasite destruction letters from suppliers. Letters were from 2019.
-Ice buildup on the walkin freezer fan guards. Monitor & repair as needed.
-Employee drinks shall be in single-use cups with secure lids & straws. Drinks shall not be stored on the prep table.
-Store single-use containers inverted as discussed.
-Lettuce stored on top of a container of food in the cold-top cooler was 56°F; discarded. Food shall be kept in the cooler, not double-stacked.
-Walkin freezer floor in need of cleaning.