WICKED SUSHI AND GRILL

Violations (4)

• 2-2DCritical

  Georgia Food Code .06(2)(o)Observed

  .06(2)(o)Observed multiple items (cooking utensils) in a hand sink in the kitchen. 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 removed from the hand sink.

  Priority Foundation

• 3-1CCritical

  Georgia Food Code .04(1)Observed

  .04(1)Observed a large basket of Jalapeno peppers that contained mold around the stems. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Peppers discarded.

  Priority

• 6-2Critical

  Georgia Food Code .04(6)(g)Observed

  .04(6)(g)Observed several prepared and opened packages of foods in freezers without date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date by which the food shall be consumed, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened shall be counted as Day 1. Date marking by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. (Pf) Corrective Actions: Mark opened foods in freezer with the date of opening and the date of freezing.

  Priority Foundation

• 6-2Critical

  Georgia Food Code .04(6)(g)Observed

  .04(6)(g)Observed several prepared and opened packages of foods in freezers without date marking. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Marked prepared foods with the date of prep and date of freezing.

  Priority Foundation