2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
SUSHI NIKO NIKO HIBACHI
Food | Routine
Observations & Corrective Actions
1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control of facility. Multiple public health interventions were made during today's inspection. 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)
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in several areas in the kitchen (raw chicken stored above raw shelled eggs in the walk in cooler, raw beef stored over ready to eat foods in the prep line cooler, raw beef stored over raw shrimp in the standing prep cooler, unwashed avocados stored over ready to eat foods in the dry storage area). Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and
(II) Cooked ready-to-eat food; and (P)
(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, (P) or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and
(III) Preparing each type of food at different times or in separate areas; (P)
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: Foods were properly stored and separated.
4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine in the hibachi room. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
6-1A: .04(6)(f)Multiple TCS foods cold holding improperly in the walk in cooler and middle drawer prep cooler in the sushi station (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Instructed CFSM to place foods cold holding improperly for less than 4 hours in the walk in freezer.
6-1C: .04(6)(d)Multiple TCS foods 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)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Foods discarded.
6-1D: .04(6)(i)At time of inspection, observed sushi rice and one container of miso soup stored in a 4 hour time control and not marked with the start and discard times. Observed 2 other containers of rice stored on time control and marked with the wrong start and discard times, per translator. Per translator all food items had been on time control for less than 4 hours. 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)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Foods were marked with the correct start and discard times.
10D: .04(4)(d)Observed multiple oils, seasonings, and sauces removed from the original container and not properly labeled. 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)
11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in prep line coolers where high levels of worker activity are occurring. Cooked rice cooling at room temperature throughout the duration of the inspection. 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)
**2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Foods that did not cool properly were discarded. Instructed CFSM to reheat rice so that the cooling process can start over.
12A: .04(4)(q)Observed food stored next to the sushi handwashing sink with no splash guard present. A splash guard must be installed on both sides of the sushi handwashing sink and the front handwashing sink where rice cooker is stored (no rice present in cooker at time of inspection). Food shall be protected from contamination by storing the food:
1) in a clean dry location; (C)
2) where it is not exposed to splash, dust, or other contamination; (C) and
3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: Food relocated.
15A: .05(1)(a)Facility wrapping washed radishes in newspapers. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C)
Corrective Actions: Radishes discarded.
15A: .05(6)(a)The ambient air temperature of the middle drawer sushi cooler is greater than 41F. Equipment must be maintained in good repair and proper adjustment.
15A: .05(2)(h)Facility using raw wooden blocks to hold up the cutting boards at the sushi station. Observed raw wooden pallets in the walk in cooler. All pieces of raw wooden blocks and pallets must be removed from the facility 2/23/24. Non food contact surfaces must be smooth, easily cleanable, and non absorbent.
15C: .05(7)(a)2,3Observed lots of rust build up on the shelves in the walk in cooler and on the shelves in front of the walk in cooler. Observed debris on the handles of the drawer prep coolers in the sushi station. Observed debris on the exterior of the mini ovens in the sushi station. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Additional Comments
NOTE: All cold holding and hot holding temperatures in compliance, unless noted.
NOTE: Ensure dishes, utensils, and single use items stored at server stations throughout the dining room are properly protected.
NOTE: Spoke to A&D Foods representative on the phone and he stated the parasite destruction letter will be emailed to facility and health authority. Shrimp and scallops must be served fully cooked until approved by the health authority. All other parasite destruction letters provided and in compliance.
NOTE: Minimal English. Translators on site.
NOTE: A follow up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will occur within the next 12 months.
** 3 consecutive REPEAT violations on a routine inspection may result in food service permit SUSPENSION.**
Questions? 770-963-5132 or www.gnrhealth.com