3290 Hamilton Mill Rd Suite 201 Buford GA 30519
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Follow-up
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Facility uses food coloring. Questions? 770-963-5132 or www.gnrhealth.com
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Facility uses food coloring. NOTE: Ensure shellstock tags for green mussels on the half shell remain with the food until the last mussel is sold. The date the last mussel is sold must be recorded on the shellstock tag and kept on file for 90 days. NOTE: A follow up inspection will occur within 10 days. NOTE: A required additional routine inspection will occur within the next 12 months. **3 consecutive violations for the same code provision on a routine inspection may result in food service permit SUSPENSION.** Questions? 7701963-5132 or www.gnrhealth.com
2-2B: .03(5)(k)1&2At time of inspection, observed 3 employee drinks in a single use cup with a lid and a straw stored in unapproved areas (2 were on the prep table and prep cooler in the kitchen and 1 was in the sushi station on the prep counter where food was being prepared). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from 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). (C) Corrective Actions: Employee drinks discarded.
2-2D: .07(3)(b)No paper towels were present at the handwashing sink in the sushi station. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were provided.
2-2D: .06(2)(o)At time of inspection, observed a sanitizer bucket stored in the handwashing sink in the sushi station. During inspection, observed a cart blocking the handwashing sink near the dish area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed so that handwashing sinks were accessible.
4-2B: .05(8)(a)Observed employee washing dishes in the 3 compartment sink and store dishes as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Dishes were placed in the dish machine and properly washed, rinsed, and sanitized.
4-2B: .05(7)(a)1Observed black mold like substance on the interior of the ice machine. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice was discarded and the interior of the ice machine was washed, rinsed, and sanitized.
6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool or not cooling at a fast enough rate to cool properly (see temperature log). 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Proper cooling and reheating methods were provided for foods that were still in the cooling process. Foods that did not cool properly were discarded.
6-1D: .04(6)(i)Observed several TCS foods at the buffet and sushi station stored on a 4 hour time control and either not marked with a start and discard time or held past the 4 hour time limit (cut cantaloupe, cut honey dew, tofu sushi rolls, seaweed salad, crab salad, kimchi, squid salad, imitation crab, sushi rice, cut lettuce). When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:
11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked rice cooling in a deep, plastic container while covered at room temperature for almost 2 hours. Cut tofu cooling in a container stored on top of ice. Cooked broccoli cooling in a deep pan while covered in the walk in cooler. Cut cream cheese tightly wrapped and cooling in the sushi prep cooler where high levels of worker activity are occurring. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Rice was reheated so the cooling process could start over. Rice was placed in sheet pans and employees were instructed to place pans of cooked rice on the top shelf of the walk in cooler. Instructed employees to place cooked broccoli in a thinner pan and place on top shelf of walk in cooler. Cut cream cheese was placed in the walk in cooler. Cut tofu did not cool properly and was discarded.
15A: .05(6)(a)Never lots of ice buildup on the floor, shelves, and ceiling near the fans in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Routine
NOTE: All cold holding and hot holding temperatures in compliance. NOTE: Facility uses food coloring. NOTE: Yum Yum sauce contains milk and is a TCS food. It must stored at 41F or less or on a 4 hour time control. NOTE: Owner is reprinting the menus. Discussed that an asterisk (*) must be placed next to the menu items that are being offered undercooked. Also discussed how the consumer advisory and reminder statement should be written. Per owner, tilapia is listed on the menu as red snapper. The red snapper menu item must be changed to tilapia. Sample consumer advisory and reminder statement provided. NOTE: The single use cups with lids and straws must be provided by the facility for employee drinks if they are going to drink their drink in the kitchen or prep areas. Questions? 770-963-5132 or www.health.com
4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice was discarded and the interior of the ice machine was washed, rinsed, and sanitized.
6-1C: .04(6)(d)Multiple TCS foods not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Approved cooling methods were provided.
6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 70F within 2 hours or 41F within 6 hours (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.
11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked rice was cooling in a deep, plastic container while covered in the walk in cooler. Fried sweet potato skins were cooling at room temperature for longer than 2 hours. Imitation crab salad and raw salmon were cooling in prep line coolers where high levels of worker activity are occurring. 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: Discussed cooling foods in thin pans on the top shelf of the walk in cooler. Discussed cooling foods to 41F in the walk in cooler and walk in freezer before placing in the prep line coolers. Owner stated that going forward he will place the fried sweet potato skins on a 4 hour time control.