921 MOORES FERRY RD SPC F VILLA RICA, GA 30180
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)(q) - food storage (c)
Observed plastic containers used of bulk storage and ice not NSF or equivalent./ Replace with food-safe containers.
Routine
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Observed commercially prepared pepper paste stating keep refrigerated stored at 68f room temperature. Must keep on ice to ensure 41F if to leave out on counter or add counter cold holding equipment to increase cold holding capacity unless using TPHC and discarding at end of 4 hr period with written standards. Cos: Discarded.
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
raw eggs above fill line at 45F. Below fill line temperatures were 36F. Must keep shallow to ensure 41F or increase holding capacity with additional refrigeration or keep inside prep cooler. COS: discarded.
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
internal temperature of bag of sprouts at 50F. Ensure all TCS foods are received, properly cooled after prep, and stored at 41F. COS: DISCARDED.
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed room temperature water bath for ladles at 67.5F. Code requires: 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed covering food with cloth. Use clean plastic wrap or other ANSI storage container tops.
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 in reach in prep top cooler raw chicken stored next to sauces; observed in two door reach in cooler raw chicken stored next to raw shrimp; observed in sushi prep top cooler raw fish stored next to sauces./adhere to proper storage guidelines to prevent cross contamination
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed no hot water available at sushi station; observed no hot hater available at bar sink./hot and cold water must be available for proper handwashing
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 in reach in cooler chicken stored over steaks; beef stored over salmon and other fish./adhere to correct storage order guidelines to prevent pontential cross contamination
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed prep top cooler in front of stove holding TCS foods temperatures above 41F; shrimp 46F; steak 48F; tomatoes 53F; cabbage 54F; chicken 46F; sprouts 46F
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed no time logs for sushi rice at time of inspection./keep log up to date
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
Observed no quat test strips at time of inspection
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed front reach in cooler reading 52 degrees ambient temperature and 1/2 and reading 47 degrees. / All TCS foods must be held at 41 degrees or lower. Any foods that have been out of temperature for more than 4 hours should be discarded.
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed food debris build up on gaskets of reach in coolers. / Clean often to prevent pests.