SUSHI NIKO NIKO HIBACHI

Violations (5)

• 6-1ACritical

  Georgia Food Code .04(6)(f)Multiple

  .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

  Priority

• 11ACritical

  Georgia Food Code .05(3)(a)Facility

  .05(3)(a)Facility does not have adequate refrigeration. The ambient air temperature of the walk in cooler is greater than 41F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Rule .04. (Pf)

  Priority Foundation

• 6-1C

  Georgia Food Code .04(6)(d)Multiple

  .04(6)(d)Multiple TCS foods not cooling at a fast enough rate to reach 41F in 4 or 6 hours (see temperature log). 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: Approved cooling methods were provided.

• 11A

  Georgia Food Code .04(6)(e)Facility

  .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. Foods also cooling in cold holding units that are not working properly. 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: Discussed cooling foods in thinner portions on the top shelves of the walk in cooler or standing prep freezer. Also recommended cooling foods while uncovered as long as no source of contamination can occur.

• 15A

  Georgia Food Code .05(6)(a)The

  .05(6)(a)The ambient air temperature of 3 prep coolers are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

  Core