HIBACHI GRILL AND SUPREME BUFFET

Violations (4)

• 6-1DCritical

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

  .04(6)(i)Observed that the sushi rice in the hibachi/sushi prep area did not have a time indicating the start of time control.// 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: The person in charge could effectively communicate when the sushi rice was made and the temperature was still in compliance so a start time was allowed to be placed on the rice.//

  Priority Foundation

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&2Observed two employee drinks in unapproved containers ( plastic water bottle, personal reusable cup) that were being stored on food prep surfaces or with food in the front hibachi/sushi area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The person in charge removed the employee drinks from the front hibachi/sushi area and placed them in a designated space for employee drinks that is below any food or single use items.//

  Core

• 12A

  Georgia Food Code .04(4)(i)Observed

  .04(4)(i)Observed raw shrimp in the walk-in cooler that was being stored submerged in water. Also observed cooked shrimp and cooked mussels on the buffet line that were being stored on ice and water.// Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: The person in charge removed the water and ice from the raw shrimp, cooked shrimp and the cooked mussels.//

  Core

• 13A

  Georgia Food Code .02(1)(d)Observed

  .02(1)(d)Observed that the most recent inspection report was not displayed within public view at the time of the inspection.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The most recent inspection report was displayed within public view.//

  Core