YUKA ROLL AND PHO

Violations (5)

• 2-2DCritical

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

  .06(2)(o)Upon inspection, observed the hand sink in the kitchen blocked by a broom and dustpan.// 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: The broom and dustpan was removed.//

  Priority Foundation

• 8-2BCritical

  Georgia Food Code .07(6)(c)Observed

  .07(6)(c)Observed one butane lighter on the prep table next to a container of hard shelled eggs and packaged noodles. Observed one butane lighter on the prep table above dry food containers across from the sushi bar.***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION***// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The butane lighters were relocated to lower shelving.//

  Priority

• 15BCritical

  Georgia Food Code .05(3)(h),(i)No

  .05(3)(h),(i)No chlorine test strips were available on site.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

  Priority Foundation

• 12C

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

  .04(4)(m)Observed in-use cloths being stored at too low of a chlorine concentration.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The chlorine concentration was remade to reach its appropriate concentration.//

  Core

• 14A

  Georgia Food Code .04(4)(k)1.

  .04(4)(k)1. Observed several bowls being used as scoops stored in dry foods such as rice. ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION.*** 2. Observed a rice scoop in a container of still water not reaching a temperature of at least 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: 1. The bowls were removed and were taken to the warewashing sink. 2. The water was discarded and the container and rice scoop was taken to the warewashing sink.//

  Core