ATL SUSHI PHO

6-1C: .04(6)(d)Cut lettuce and 3 containers of imitation crab salad not cooling at a fast enough rate to reach 41F or less within 4 hours (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Ice water was added to cut lettuce. Containers of imitation crab salad were placed in the walk in freezer.

15A: .05(6)(a)The ambient air temperature of the sauce and garnish reach in cooler in the sushi bar area is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Certified food safety manager removed the cold holding unit from service.

8-2B: .07(6)(c)Bottle of glass gleaner stored on food prep counter. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. 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: Container removed and located to chemical storage.

8-2B: .07(6)(b)Chemical spray bottle unlabeled with name of substance. 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)

12A: .04(4)(q)Containers of sauces stored on floor in walk-in cooler and freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Containers removed from floor and stored on top of unused containers.

4-1A: .04(4)(n)1Observed an employee wearing double disposable gloves while preparing sushi rolls.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed the disposable gloves, washed his hands, and donned a new single pair of disposable gloves.//

2-2D: .06(2)(o)Observed only handwash sink at the sushi bar blocked by a stool and a rice warmer.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed from the handsink.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored above cooked noodles inside a prep cooler, raw beef behind green onions, raw shell eggs behind cut onions and pooled eggs behind cut onions inside prep top coolers. Observed raw beef stored in the same containers as cooked meats inside an freezer and unwashed avocados stored above sushi rice inside another prep cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: All food items were rearranged by their internal cooking temperature.//

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41°F (see temperature log). Per person in charge, food was removed from the prep coolers while the cooler was cleaned, and foods were left at room temperature for less than an hour. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was stored back inside the coolers and allowed to cool down.//

6-1D: .04(6)(i)Observed sushi rice on time control, not labeled with the start/discard time. Observed Tapioca intended for time control not labeled with start/discard time either.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge stated rice was cooked and placed on time control at 11:00. Sushi rice container was properly labeled 11:00 am- 3:00 pm. Tapioca was discarded.//

12A: .04(4)(i)Observed cooked chicken (2 containers) stored in direct contact with ice and water. // Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: Chicken was discarded.//

14A: .04(4)(k)Observed multiple utensils (ladles, spoons, butter knife) stored in standing water with a temperature below 135F. Observed multiple serving scoops inside bulk food ingredients with handles stored touching the food// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Utensils were removed from the water, washed, rinsed and sanitized. Serving scoops were placed with handles above the food.//

15A: .05(6)(a)Observed a prep cooler holding temperatures above 41°F. Air vents inside the cooler were blocked by heavy ice accumulation. Observed a small reach-in freezer with ice buildup covering all shelves.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)