REVOLVING SUSHI FACTORY

Violations (4)

• 4-1ACritical

  Georgia Food Code .04(4)(c)1(i)(ii)(iii)(v)

  .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw fish stored above ready to eat foods such as veggies, fruits, and sushi toppings in two reach in coolers. Raw eggs stored above ready to eat foods such as marshmallows and spring rolls in prep top cooler. Raw shrimp stored above ready to eat veggies inside walk in cooler. Raw chicken stored above raw steak inside walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: PIC (Person in charge) rearranged items to based on correct storage order.

  Priority

• 10D

  Georgia Food Code .04(4)(d)Working

  .04(4)(d)Working containers of soy sauce and other cooking oils stored not labeled. 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: PIC added appropriate labels to unnamed working containers.

  Core

• 12C

  Georgia Food Code .04(4)(m)Several

  .04(4)(m)Several wet wiping sanitizer solutions stored on floors throughout kitchen. Wet wiping sanitizer containers 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. (C) Corrective Actions: PIC replaced wiping sanitizer containers off the floor.

  Core

• 12C

  Georgia Food Code .04(4)(m)In

  .04(4)(m)In use cloth wiping cloths stored on counter top in between use. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC placed wiping cloths inside sanitizer solution.

  Core