MF Sushi Atlanta

Observed multiple squeeze bottles and seasonings that were not easily recognizable and taken from the original containers not labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Observed raw tuna thawing in the vacuum packaging that beard a warning label to be removed before thawing. COS- tuna was removed from the packaging. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed the prep top cooler cutting board heavily stained. Ca-cutting boards shall be replaced if they are unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed employee drinks mixed in with the food from the resturant in two RIC. COS- employee drinks were removed and PIC was told on getting them a designated area to store their drinks. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed no written procedures for responding to contamination events at the time of the inspection. COS- I emailed the PIC a copy of the procedures. Reference 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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

Observed the prep top cooler cutting board heavily stained. Ca-cutting boards shall be replaced if they are unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed missing cove basing by the prep sinks, observed splatter on the walls throughout the main kitchen. CA- walls shall be cleaned and cove basing replaced. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed no disclosure of food items for consumer advisory, to show customers which items are sold raw or undercooked. Advised PIC to add asterisk beside food items on menu that can be served raw or undercooked.

Observed employee rinsing wiping cloth in hand sink. Advised PIC the hand wash sink shall be used for hand washing only. COS- employee stopped using hand sink to rinse wet wiping cloth.

Observed no disclosure of food items for consumer advisory, to show customers which items are sold raw or undercooked. Advised PIC to add asterisk beside food items on menu that can be served raw or undercooked.

Observed employee plate fried seafood with bare hands and also top sushi with bare hands. Advised PIC to use a barrier (gloves, tongs, etc) when touching ready to eat foods. COS- food was discarded.

Observed ice machine with black mold like substance along food contact surface. Advised PIC to clean to sight and touch.

Observed no consumer advisory statement or disclosure for raw or undercooked foods on menu. Advised PIC to add consumer advisory statement and disclosure to menu.