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
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)
Corrective Actions: Foods discarded.
6-1D: .04(6)(i)3 containers of cooked rice stored on a 4 hour time control not marked with a start or discard time. Per sushi chef, foods 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)
Corrective Actions: Foods were marked with the correct start and discard times.
11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. Foods cooling in the walk in cooler being stored behind and below the fans where air flow is not being circulated to ensure proper cooling. 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)
Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were moved to the walk in freezer.
14A: .04(4)(k)Observed in use utensils being stored in still water at room temperature and bows being stored in direct contact with food. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 Actions: Utensil stored in still water were placed at the dish machine to be washed and sanitized. Bowls were removed from food.
Additional Comments
NOTE: All cold holding and hot holding temperatures in compliance.
NOTE: CFSM certificate expires this year.
NOTE: Raw wood cannot be used in facility. Wooden beams being used in the sushi area must be replaced with a cleanable non absorbent material.
NOTE: the wooden shelf above the soup station must be painted with a high gloss epoxy paint so that it can be easily cleaned.
Questions? 770-963-5132 or www.gnrhealth.com