Taki Hibachi Sushi

Violations (2)

• 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 improper storage and separation in multiples areas in the kitchen. Observed raw shelled eggs and raw chicken stored over ready to eat rice on a hibachi cart. Observed unwashed produce stored above ready to eat foods in the walk in cooler. In the walk in freezer, observed frozen raw chicken (removed from the original container) stored above frozen spring rolls (removed from the original container), observed frozen raw seafood (removed from the original container) stored above frozen ready to eat foods, and frozen raw beef (removed from the original container) stored above frozen ready to eat foods. Observed raw seafood stored above ready to eat sauces in the standing raw meat 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: Foods were properly stored and separated.

  Priority

• 6-1DCritical

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

  .04(6)(i)Observed sushi rice stored on a 4 hour time control with a discard time that exceeded 4 hours. Observed tempura shrimp and tempura batter stored on a 4 hour time control and not marked with a start or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: All foods had been on time control for more than 4 hours and were discarded.

  Priority Foundation