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 posting the CFSM certificate, handwashing, employee health requirements, using a hand sink, body fluid cleanup, food protected from contamination, chemical sanitizer requirements, menu consumer advisory, hot holding (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.
1-2B: .03(3)(c)Facility does not have the CFSM certificate posted. The PIC can't locate the certificate. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)
2-1B: .03(5)(c)Employee did not wash his hands between washing dishes and handling food, utensils on the prep table. He also started to put on gloves when I said he needed 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. Had employee wash his hands.
2-2A: .03(1)(c)2,3,17PIC unable to convey knowledge of the employee health policy (symptoms, illnesses, restrictions/exclusions & restrictions). Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissble through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Training provided.
2-2D: .06(2)(o)Utensils were stored in one hand sink. Access to another hand sink was blocked by the trash can. *** Second Consecutive Violation*** A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Items removed from sink; sinks made accesible.
2-2E: .03(6)Facility did not have procedures for cleaning vomit & diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: I provided procedures to the facility. Facility has bleach onsite.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce, raw meat, raw salmon were stored above ready-to-eat food in the walkin cooler/freezer. 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. Facility has the food storage chart posted on the walkin cooler door.
4-2B: .05(6)(n)No measurable chlorine sanitizer detected in the sanitizer bucket used for 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)
Corrective Actions: Sanitizer adjusted to correct concentration.
5-2: .04(7)(e)Missing consumer advisory (reminder statement, disclosure statement & asterisks (*) on the Make Your Own Poki menu/order sheet. Salmon & tuna are served raw. Masago is on the menu, but PIC stated they are not serving it at this time. Either add asterisk (*) next to masago or remove item from the menu. 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)
6-1B: .04(6)(f)Boba/tapioca was held at 94°F. This was noted on the previous inspection. Discussed using time as a control. Issued time as a control procedures. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Reheated.
11D: .05(3)(g)Facility does not have a food thermometer. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)
12A: .04(4)(q)Food was stored on the floor in the kitchen/walkin. 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 elevated off the floor.
14A: .04(4)(k)In-use utensils were improperly stored: in room temperature water, in ice water, handles in food. Single-use cups with no handles stored in food. Facility should use the dipper well that is installed. *** Second Consecutive Violation*** 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: Utensils removed from use.
17D: .07(4)(b)Employee phone was stored on the shelf above the prep table. Employee multi-use drink cup was stored on the prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Drinks shall be in single-use cups with secure lids & straws.
Corrective Actions: Items removed.
www.gnrhealth.com * dph.georgia.gov/food-service * QUESTIONS? 770-963-5132
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
*Cold food holding at 41°F or below unless otherwise noted. *Hot food holding at 135°F or above unless otherwise noted. *Additives: flavored drink syrups.
*All equipment must be NSF commercial equipment.
**YOUR PERMIT HAS BEEN SUSPENDED FOR MISSING MORE THAN 9 FOODBORNE ILLNESS RISK FACTOR / PUBLIC HEALTH INTERVENTIONS AND RECEIVING A “U” GRADE.
*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.
Food that contains imitation crab are listed as "crab meat" on the menus/order forms. Correct menus by 11/5/2021.
*Food shall be offered for human consumption in a way that does not mislead or misinform the
Facility needs to provide parasite destruction documentation for the salmon. The box the fish comes in & the invoice states salmon is farm-raised. Need to know what the fish is fed.
**If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in readyto-
eat form, and the fish are raised and fed as specified in subsection (5)(e)2(iv) of this Rule, a written
agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as
specified in subsection (5)(e)2(iv) of this Rule shall be obtained by the person in charge and retained in the
-Discontinue using cardboard to line storage shelves.
-PIC stated the microwaves are cleaned once a week. **The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the
manufacturer's recommended cleaning procedure.