Okinawa (Adairsville)

Observed several pans of food, not in use or actively cooling, stored uncovered on counters, in ice baths, in crocks. CA: All food must be stored covered unless actively cooling or in use. COS: PIC placed lids or plastic wrap on containers.

Observed two pans of cut lettuce in WIC dated for disposition of 1/17/26; Yum-yum and house made teriyaki sauce dated for disposition 1/11/26 in WIC. CA: All TCS foods must be date marked for a 7 day hold, and disposed of after the 7 days. COS: PIC discarded all out of date foods.

Observed two containers of sesame seeds unlabeled with common name; observed large container of teriyaki sauce unlabeled with common name. CA: All foods must be labelled with common name in English to identify its contents out of original containers. COS: PIC labeled containers.

Observed scoop handle stored in contact with rice in bulk container. Observed rice scoops stored in crock of water temping at 114 degrees F. CA: Scoop handles shall not be in direct contact with product. In-use utensils stored in water should be under running water or 135 degrees F or higher. COS: PIC removed scoop handle from contact with rice, and turned crock temp up to reach 135 degrees F.

Observed employee personal items stored on shelf above prep top cooler (coffee creamer, employee drinks). CA: All employee personal items shall be stored in a designated area in order to prevent contamination. COS: PIC relocated employee personal items.

Observed scoop handles in contact with product in rice and salt containers. Observed rice scoops stored in water temping 97 degrees F. CA: Scoop handles should be stored out of direct contact with product. Water used to stored in use utensils should measure 135 degrees F or above. COS: Scoop handles were removed from product. Crock pot was turned to high to raise water temperature to correct temp.

Observed employee personal drink on food prep table not in single service up. CA: PIC had employee put drink in single service cup with lid and straw and move to lower shelf

Observed lettuce in back handwashing sink upon entering kitchen. CA: PIC stated they should be using adjacent produce sink but may need more room. Discussed with PIC converting to produce sink since another hand sink is available

Observed multiple house-made potentially hazardous TCS foods (teryaki sauce, house sauce, yum yum sauce) held past the 7 day marked expiration in walk-in cooler. CA: PIC discarded sauces. Discussed proper date marking procedure and disposition

Observed food being thawed in back handwashing sink upon entering kitchen. CA: Discussed with PIC that hand sinks may only be used for washing hands and 3 comp sanitizer section may be used if extra room is needed for thawing. PIC removed food that was in hand sink

Observed wet wiping cloth not stored in sanitizer bucket between uses. CAL CA: PIC placed in sanitizer bucket.

Observed time/temperature control for safety (TCS) food items cold holding above 41 degrees Fahrenheit in reach-in coolers (raw salmon in sushi cooler, 46F; salad in prep top cooler- 50F; raw shrimp in prep top cooler- 50F; eel sauce on ice- 50F; see temperature chart). CA: Salmon, salad, and raw shrimp had been held in coolers for less than 4 hours. PIC had employee immediately move items to walk-in cooler and freezer to cool. PIC had employee discard eel sauce. Discussed cooling items prepped at room temperature (e.g. sauces, salad, sushi) prior to putting items in coolers. Discussed keeping sauces on Time as a Public Health Control, or not storing sauce level in bottles above the level of the ice when stored on ice.

Observed container of bleach sanitizer in dishwashing area not labeled with manufacturer's label or common name. Observed in-use bottle of degreaser in kitchen area not labeled with common name. CA: Educated PIC on labeling all containers of toxic chemicals. Discussed with PIC that distributor for sanitizing chemical should provide a container with manufacturer's label indicating required concentration.

Observed improper vertical separation of raw and ready-to-eat foods in walk-in cooler. Raw shell eggs were stored above fully cooked chicken. CA: No physical contamination was observed so items were reorganized in the correct stacking order based on minimum cook temperatures.

Observed reduced oxygen packaged raw fish that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing. CA: Discussed with PIC. All packages were cut open.

Observed employee personal drink stored on top of container of soy sauce. CA: Employee relocated drink.