MIYAKO OF GROVETOWN, INC

Observed sushi rice at sushi bar not time stamped using Time as Public Health Control. CA: Ensure sushi rice is properly marked with time when using TPHC.

Observed bulk containers used for sauce not properly marked or labeled and metal cans used as storage containers for food product. CA: Ensure containers are properly labeled and food grade containers are only used for storage of food.

Observed several containers of food product stored on floor in WIC and box of vegetables stored on floor on prep line during food preparation. CA: Ensure food items are always stored at least 6 inches above the ground.

Observed employees working with food product while wearing watches and all employees did not have proper hair restraints. CA: Ensure no jewelry is worn by employees while working with food except for plain band and proper hair restraints are always used and worn.

Observed employee on cook line eating a bowl of food and another employee on dish line on his phone and drinking from a mug. CA: Ensure employees have designated areas to eat and drink and to store personal belongings.

Observed multiple large white containers unlabeled/unmarked CA: mark all containers clearly with labels and dates

Observed cutting knives stored on side in between units not properly stored. CA: Store knives in a food grade container or on cutting boards, not in between units.

Observed several temperature inconsistencies within cold holding unit (top part) on service line, bottom half was temping at 41 degrees fahrenheit or below while top half was above 41 degrees fahrenheit. CA: Use ice bath or limit food supply in pans to ensure held at 41 degree fahrenheit or below.

Observed cutting knives stored on side in between units, not properly stored. CA: Store knives in a food grade container or on cutting boards, not in between units.

Observed employee leave kitchen to discard box outside, re-enter the kitchen without changing gloves, removing gloves, and washing hands. CA: Must wash hands and put on new gloves when re-entering kitchen or switching tasks.

Observed establishment not retaining shellstock tags after 90 days from which the items were last sold. CA: Ensure shellstock tags are maintained and kept after items are purchased for 90 days and there are no co-mingling.

Observed establishment without employee health agreements completed by every employee. CA: Ensure all employees have completed and signed the employee health agreements.

Observed employee drinking while standing in the kitchen prep line. CA: Ensure employee eat or drink in designated areas away from food areas.

Observed handwashing sinks without paper towels, hand soap, and/or hot water in front line and kitchen area. CA: Ensure hand washing facilities are properly equipped with adequate supplies.

Observed employees without hair restraints. CA: Ensure employees are wearing proper hair restraints and beard restraints as needed.

Observed ice scoops with handle stored in ice bin and scoops without handles stored in dry goods. CA: Ensure ice scoop is not stored in ice bin and scoops with handles are used and stored outside of dry goods.

Observed multiple dishes being wetstacked. CA: Ensure dishes are properly air dryed before stacking.

Observed gloves being removed and saved for re-use. CA: Ensure gloves are discarded after removal and new gloves are used.

Observed personnal items being stored with restaurant items. CA: Ensure personal items; i.e drinks, food, cell phones are stored away from restaurant items.