SUSHI MISONG

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 in the walk in cooler (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(6)(h)Observed

.04(6)(h)Observed several TCS foods not properly date marked or with a discard date that exceeds 7 days (2 containers of potato salad 9/26-10/3, 2 containers of cooked watercress 9:30-10/7, 2 containers of rehydrated seaweed 9/30-10/7, and 3 containers of cooked bean sprouts 10/3-10/10). A food that requires datemarking shall be discarded if it is inappropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: Foods were properly date marked with the correct cooked/prepped and discard dates.

Priority

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

.05(6)(a)The ambient air temperature of the walk in cooler is greater than 41F. Lots of ice build up behind the walk in cooler fans. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Employees removed the ice build up and the ambient air temperature of the walk in cooler dropped to 41F or less. Recommended having technician look at walk In cooler to ensure everything continues working properly.

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