Xiao Ichiban Express Inc

Observed employee move box of lemon juice with reusable gloves that had been used to prepare raw beef. 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Observed batter near fryers, mixed vegetables stored under prep table on shelf, and items in sushi prep area with uncovered. Employee covered the batter and moved mixed vegetables to cooler. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed pink accumulation on drink machine ice chute door. Also, observed employee rinse off the reusable gloves without properly washing and sanitizing items after preparing raw beef. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

1. Equipment food-contact surfaces and utensils shall be cleaned:

(i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P

2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P

3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if:

(i) In storage, containers of time/temperature control for safety food and their contents are maintained at temperatures specified under DPH Rule 511-6-1-.04 and the containers are cleaned when they are empty;

(ii) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and:

(I) The utensils and equipment are cleaned at the frequency in the following chart that corresponds to the temperature:

Temperature Cleaning Frequency

41ºF (5.0ºC) or less 24 hours

41ºF - 45ºF (>5.0ºC - 7.2ºC) 20 hours

45ºF - 50ºF (>7.2ºC - 10.0ºC) 16 hours

50ºF - 55ºF (>10.0ºC - 12.8ºC) 10 hours

and

(II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment.

(iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04;

(iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues;

(v) The cleaning schedule is approved based on consideration of:

(I) Characteristics of the equipment and its use,

(II) The type of food involved,

(III) The amount of food residue accumulation, and

(IV) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or

(vi) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135ºF (57ºC) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.

4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods:

(i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse;

(ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel;

(iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or

(iv) Other methods approved by the Health Authority.

(v) Food trays may be cleaned and sanitized the same as table ware.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed employees wearing jewelry around the wrist while preparing food items Employees removed jewelry around wrists. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed green reusable gloves being used to prepare raw meat and move boxes. The employee rinsed off the reusable gloves without properly washing and sanitizing items. PIC was advised to utilize single-use gloves instead of multiuse gloves to prep food items. 511-6-1.04(4)(n)2,3,4 - Gloves, Use Limitations, slash resistant gloves & cloth gloves (C) 2. Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat.

3. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.

4. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked, such as frozen food or a primal cut of meat.

Observed trash accumulation around the outside dumpster. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Observed the floor near mop sink missing tiles and excessive water accumulation of water in that area. Please seal or re-tile area.

Observed excessive grease accumulation under vent, on paper towel dispenser and on wall adjacent to fryers. 511-6-1.05(3)(d) - Ventilation Hood System, Adequacy, adequate to prevent grease & condensation build-up (C) (d) Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Observed eight pans of raw shrimp at a temperature of 53-71 degrees f in the walk in cooler. As a result, the shrimp was discarded and denatured with bleach. PIC will ensure that reduced portions will be used when preparing shrimp. A plan of action will be emailed to robert.lewis1@dph.ga.gov by 9/8/25. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed staff member using towels to clean and sanitize the table. A wiping cloth bucket with sanitizer was not provided. Also observed another wiping cloth bucket with O ppm of chlorine.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed a scoop handle stored in the tempura powder. CA- PIC corrected on site by removing and properly washing, rinsing, and sanitizing the scoop. PIC further coached the team members on proper storing.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed clean dishes wet nesting above the three compartment sink. PIC will ensure that all dishes are air dried prior to storing/stacking.

Observed employee drink improperly stored in the food preparation area. A bottle of water was observed next to the cutting boards. PIC advised to ensure that employees are using a single use cup with a top and a straw for drinks. Drink cups must be stored away from food and food contact surfaces. PIC will designate storage area for drink cups. CA- PIC corrected on site

Observed vegetables stored uncovered next to the trash can. The container of vegetables was exposed to splash and dust. Hotel pans containing vegetables were also observed uncovered in the walk in cooler. CA-PIC relocated and covered the vegetables located next to the trash can and covered vegetables in the walk in cooler. Also observed the batter used for frying TCS foods was stored next to the handsink. PIC relocated the batter to prevent potential contamination from splashing.

Observed build up on the shelf liners in the walk in cooler. Shelf liners mut be properly cleaned and sanitized on a weekly basis.CA- The PIC will clean shelves once a week. The shelf liners will be cleaned by 2/23/25.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Employee drinks(Cans of red bull) observed below and next to food in the food preparation area.

Dishes not properly washed, rinsed, and sanitized in the three-compartment sink. Team member observed washing and rinsing but not sanitizing dishes in the three-compartment sink.

Mold build up observed in the interior of the ice machine.

Thermometer not provided in the reach in coolers. Thermometer needed in all reach in coolers

Observed a chain used as a self-closure on the backdoor. A self-closure must be installed on the back door to prevent pest activity.

Hot water not provided in the hand sink next to the freezer

Observed the dumpster missing a dumpster plug

Raw shelled eggs stored above cooked noodles in the walk in cooler

Observed egg rolls being held at room temperature. The egg rolls were observed at 82 degrees F. Egg rolls must be held at 135 degrees or higher.

Utensils stored in stagnant water in the grill area. The stagnant water was observed at 70 degrees F.

Food stored next to the hand sink (Tempura Crab)

Cooks were observed not wearing hair restraints

Observed the current inspection report not properly posted. Inspection report and food permit was posted behind the counter

Knives improperly stored in between tables

Observed (1) container of white substance with no name to identify what was in it. Also, observed several sauces without a name. (Repeat)

Observed the current inspection report not posted.

Observed the microwave on the cooking line with old food debris. Please clean regularly to avoid build-up.

Observed the reach in freezer and prep top unit in need of cleaning on the inside due to old food debris.

Observed the clear curtains in the walk in cooler with a black mold-like substance on them. Please clean immediately.

Observed the floors by the reach in freezer and dry storage in the back in need of cleaning. Also, observed the ceilings with a thick dust debris. Please clean. (Repeat)

Observed the floor tile missing by the prep sink causing water to nest. Please properly seal.

Observed the ventilation hood on the front-end light with a spider web and dust. Please clean the light area.

(Repeat) Observed mixed vegetables stored in the walk in cooler and on the steam table with no cover.

(Repeat) Observed mixed vegetables stored in the walk in cooler and on the steam table with no cover.

(Repeat) Observed several prepped meats, vegetables, and pasta missing proper date marking.

(New) Observed containers with a white substance with no name to properly identify.

(New) (COS) Observed boxes of broccoli and soy sauce containers stored on the floor. Once of the employees started moving items.

(New) Observed the floors and some of the walls by the prep sinks in need of a good cleaning.

(Repeat) Observed accumulation of grease on ventilation system. This will need to be cleaned.

(New) Observed employee's drink and food stored on prep table.