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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 sink requirements, food protected from contamination, cold holding (amongst other good retail practices) were observed today. *** Second Consecutive Violation *** // 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 violations.
2-1B: .03(5)(c)Employee handled dirty dishes, removed gloves, handled clean gloves, touched a clean lid on the dish machine clean drain rack & then went to wash his 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.
2-2D: .06(2)(o)Observed bus tub of dirty dishes stored in front of the cookline hand sink. *** Second Consecutive Violation *** // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)
Corrective Actions: Item removed.
2-2D: .07(3)(b)No paper towel at the dish area hand sink. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towel restocked.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce (avocado, mushrooms) stored above ready-to-eat food (eggs, cooked mushrooms, cooked pork, lard, etc) in the walkin cooler. Masago stored above cooked pork & impossible meat in the line reachin cooler. *** Second Consecutive Violation *** // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
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: Food separated.
6-1A: .04(6)(f)Time/temperature control for safety food held above 41°F in the walkin cooler. PIC stated he did not take temperature of food this morning. Ambient air temperature was 40.1°F. Some food was delivered >4 hours ago; PIC stated these were in temperature when it was delivered. There was a lot of food in the walkin cooler, which may affect air flow. CFSM stated they had a large delivery today. PIC lowered the cooler temperature. *** Second Consecutive Violation ***
Note: Facility left wet shrimp tempura batter at room temperature at the cookline. CFSM stated this should not be left at room temperature. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food discarded.
10D: .04(4)(d)Working containers of food at the cookline, prep area, stove were not labeled: oil, sauces, potato starch-water mix, water, 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)
Corrective Actions: Food labeled.
12B: .03(5)(g)Bartender was wearing a watch and bracelet while squeezing limes into a bottle. *** Second Consecutive Violation *** // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: Jewelry removed.
15C: .05(7)(a)2,3Old stickers/labels/residue left on utensils, containers stored clean. *** Second Consecutive Violation *** // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: Items cleaned.
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
**YOUR PERMIT HAS BEEN SUSPENDED FOR RECEIVING “U” GRADES ON TWO CONSECUTIVE ROUTINE INSPECTIONS.
- Routine Inspection 2/22/2022 54 U
- Required Additional Routine Inspection 49 U
-Training provided.
-Permit reinstated.
*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.
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
CFSM arrived at the end of the walk-through.
Cold & hot food held at required temperatures unless otherwise noted.
*Additives: flavored drink syrups.
*The most current graded inspection report shall be posted in public view, readable from one foot away.
*Facility is using time as a control for food on the far end of the cookline: bean sprouts, pork chashu (cooked), chicken chashu (cooked), spinach, kikurage (cooked mushrooms). Initially the PIC stated they are using time as a control food for other food at the cookline (said they use 4 hours). CFSM came in & reviewed what is supposed to be time-controlled.
*Salmon, tuna, masago are served raw; parasite destruction documentation provide; consumer advisory provided on menu.
*The seasoned egg is soft-boiled, cooked to 145°F. There is a consumer advisory on the menu.
**Reduced Oxygen Packaging Without a Variance and no HACCP Plan Required - Facility is using cook-chill ROP for soups. Food is cooked, bagged, sealed, cooled in large cooling sink & used within 48 hours.
NOTES:
*Employee banged a grill scraper on the trash can & the placed it back on the grill. // Scraper taken to the dish area to be cleaned.
*Employee's drink was stored on a rack above a cooler/prep surface. // Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. Drinks shall be in 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.
*In-use wiping cloths shall be stored in sanitizer solution, not left on cookline counters.
-Open liquor bottles were stored on a rack installed on the front of the bar dump sink - exposed to splash contamination. // Food shall be stored where it is protected from contamination.
CFSM stated they are not serving yukke sauce at this time. Yukke Sauce is a TCS food and is held for 2 months in the refrigerator according to corporate procedures. // Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
-Facility swapped the hand washing sink & single-compartment dump sink at the bar.
-Facility uses sauce containers with large openings & spoons at the dining tables. Advised to change containers between each customer to prevent contamination.