2570 Riverside Parkway P.O. Box 897 Lawrenceville, GA 30046 | Visit Official Website (opens in a new tab)
NORI SUSHI
Food | Routine
Observations & Corrective Actions
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person in charge could not state all major food allergens. // The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)
Corrective Actions: Trained person in charge on major food allergens. //
1-2A: .03(2)No person in charge upon beginning inspection. // There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Person in charge arrived later in inspection. //
1-2A: .03(2)(a)-(l), (n)As demonstrated by today's unsatisfactory score, active managerial control is not being maintained in this facility. // 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)
2-2A: .03(2)(m)Employee health agreements are not available for all employees. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
2-2D: .06(2)(o)Observed employees use handwashing sink to rinse knife and sanitizer rags. // A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Trained employees in proper use of handwashing sink. //
4-1A: .04(4)(n)1Employee handled dirty dishes with single use gloves, then touched ready to eat sushi rice without removing gloves, washing hands, and donning new gloves. // If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Sushi rice was discarded. Employee washed hands and changed gloves. //
4-2B: Observed employees washing dishes no sanitization step. // After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P)
Corrective Actions: Dishes were rewashed and sanitized. //
6-1A: .04(6)(f)Many TCS foods observed with temperatures above 41F. See temp log. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods discarded. //
6-1D: .04(6)(i)Facility does not have time control procedures for sushi rice. // 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: EH provided time control procedures. //
6-2: .04(6)(h)Cooked beef held past 7 days for use in facility. // A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)
Corrective Actions: Beef discarded. //
6-2: .04(6)(g)Cooked foods and ready to eat fish portioned in facility and held longer than 24 hours were observed with no date marking. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Foods were labeled. //
10D: .04(4)(d)Spices and sauces observed without name labels. // 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: Items were labeled. //
12A: .04(4)(q)Facility storing foods in unapproved storage space in hallway behind food court. // Food shall be protected from miscellaneous sources of contamination. (C)
13A: .02(1)(d)Inspection report not posted in a place that is readable by the public from a distance of one foot away. // At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. (C)
14A: .04(4)(k)Single use bowl without handle used as scoop in tea. // 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: Bowl was removed. //
14C: .05(6)(r)Facility reusing sushi ginger tub to store pickled cut carrots. // Single-service and single-use articles may not be reused. (C)
Corrective Actions: Pickled carrots were moved to appropriate food storage container. //
17D: .07(4)(b)Employee personal items stored above ready to eat food on counter. // Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C)
Corrective Actions: Employee items were relocated to proper storage. //
Additional Comments
All cold/hot holding temperatures assessed are in compliance unless otherwise noted.
Facility uses drink syrups as food additives.
Facility must submit remodel application to GNR public health approved storage facility. Submit by 07/18/2023.
Wood cannot be used as storage shelves in storage area.
Residential refrigerator cannot be used to store foods in storage area.
A follow up inspection will occur on or before 07/23/23. Correct any uncorrected violations or permit may be suspended.
A required additional routine inspection will be conducted within 12 months.
www.gnrhealth.com (770) 963-5132