808 MAPLE ST CARROLLTON, GA 30117
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw fish stored over wasabi and ready to eat yum yum sauce; observed raw steak stored over fish and eggs; observed raw steak over shelled eggs in walk-in cooler./corrected to proper storage order
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw chicken above raw shelled eggs, raw fish above cooked broccoli, raw fish beside broccoli. PIC moved all items to appropriate locations.
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed shelled eggs on counter and in walk in cooler at 79F & 77F respectively. PIC discarded eggs.
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed no time stamp on sushi rice at 94F. PIC added time stamp.
Routine
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed no sanitizer made up and employees wiping down countertops with just water.
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed old inspection posted with score of 90-A. Most recent inspection was 81-B.
Regulation: 511-6-1.07(3)(d) - handwashing signage (c)
Observed no handwash signs at handwash sinks in kitchen, dining area, or restrooms.
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed single use items with food contact surface exposed and single use bowl used as scoop in rice. PIC inverted items and removed scoop.
Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Observed employees drinks and belonging on/above food prep top surfaces.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw chicken stored over multiple mayonnaise containers & raw shrimp/scallops over cooked beef in the walk-in cooler.
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed pitcher in handwash sink beside cook area, rag in handwash sink by drink station in front area, and no soap or paper towels at handwash sink by bathrooms. PIC removed items from handwash sink.
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine sanitizer at less than minimum. Observed sanitizer bucket at 0 ppm. PIC re-made sanitizer bucket.
Routine
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw chicken stored over multiple mayonnaise containers in the walk i cooler. All raw chicken should be stored on the bottom shelf with ground beef product next followed by raw steak, pork or fish and ready to eat foods stored above all raw animal products. / Use stacking order print out to ensure proper stacking of all raw animal products in each cooler. Owner corrected onsite.
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed multiple shelves in kitchen on the walls that are showing rust and debris present. / Clean and paint all shelving.