STAGE

Violations (3)

• 4-1ACritical

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

  .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish being stored above ready to eat food within the sushi area prep 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: Person in charge moved raw fish under the ready to eat food in the sushi area prep cooler.

  Priority

• 2-2A

  Georgia Food Code .03(4)(a)(b)(c)(e)(f)Person

  .03(4)(a)(b)(c)(e)(f)Person in charge unaware of the symptom that needs to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Advised the person in charge that the symptom that needs to be reported to the health department is Jaundice.

• 4-2A

  Georgia Food Code .04(4)(c)1(iv)Observed

  .04(4)(c)1(iv)Observed multiple pans of cooked and uncooked food being stored in the walk-in cooler without being covered. Food must be protected from cross contamination by 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. (C) Corrective Actions: Person in charge covered pans of food in the walk-in cooler.

  Core