May 4, 2026
Routine
Observed the handwashing sink repurposed as a service sink and the service sink repurposed as a handwashing sink by the person in charge. The person in charge was instructed to obtain approval from our office prior to permanently altering the designated use of these sinks. A splash guard is not present between the service sink or handwashing sink and the warewashing sink. The person in charge was advised to install a commercial food-service splash guard. The Ecolab warewasher has been replaced with a Noble warewasher. The person in charge was advised to submit a remodel application to our office for review and approval within 10 days. Edible glitter is being ordered from Amazon without documentation to verify that it is approved for use. The manager was advised to confirm that the vendor is properly licensed before continuing to use the product. The warewashing sink is being used to store bottles. The manager was advised that sinks must be used only for their intended purpose. Imitation crab is listed as "crab sticks" on the menu. The manager was advised to label it as imitation crab. The cooking temperature of the shrimp is not included in the Time as a Public Health Control procedures. The manager was advised to update the procedures. Cold and hot foods assessed were holding at 41°F or below or 135°F or above, unless otherwise noted. For questions, contact us at 770-963-5132 or visit www.gnrhealth.com.
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4-2B: .05(7)(b)The person in charge stated that the Autec sushi rice machine is cleaned daily. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. (P) Corrective Actions: The machine was cleaned and sanitized.
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8-2B: .07(6)(b)Two bottles of sanitizer are not labeled with their common names. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
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8-2B: .07(6)(c)The sanitizer bottle was stored on the shelf next to drinking straws. The glass cleaner was stored between the sweet and sour mix, disposable lids, and paper towels. The Clorox spray bottle was stored above the disposable lids. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:
- Separating the poisonous or toxic materials by spacing or partitioning; (P) and
- 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: All chemicals were relocated.
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12B: .03(5)(j)Observed food employees preparing sushi rolls, vegetables, chicken, and shrimp without required hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: One employee donned a baseball cap.
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15B: .05(3)(h),(i) Observed expired test strips for the mechanical warewasher that uses chlorine as the sanitizing agent. The person in charge stated that no other test strips were available. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
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16A: .06(1)(g),(h)Observed the bar service sink with no hot water available at the time of inspection. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Rule .06(1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. (Pf)
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16A: .06(1)(g),(h)The facility utilizes tankless water heaters for hot water supply. Observed the aerators removed from the preparation sink and the handwashing sink. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)
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17C: .07(5)(a),(b)1,2,3An accumulation of debris on the floors and coved base. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)