IZAKAYA OZURI

Georgia Food Code .05(7)(a)1Observed

.05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Priority Foundation

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

.04(6)(f)Multiple time/temperature control tool 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

Georgia Food Code .04(4)(g)At

.04(4)(g)At time of inspection, observed raw chicken thawing on top of the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw chicken was placed in the walk in cooler to continue to thaw. The vegetable sink was washed, rinsed, and sanitized.

Priority Foundation

Georgia Food Code .04(7)(d)An

.04(7)(d)An allergen notice indicating the major food allergens used in the facility is not on display. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

Core

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

.05(6)(a)The ambient air temperatures of the main prep line cooler in the kitchen and the side prep line cooler in the front sushi kitchen 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