PINOKIO

2-2B: .03(5)(j)1&2Observed employee cups and water bottles with liquid in unauthorized area in kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Removed items from kitchen and placed in employee area.

3-1A: .04(2)(a)Observed Korean sausage in walk in cooler and invoice from Manna Group II LLC , facility is purchasing sausage from another permitted food service restaurant in gwinnett with a different ownership. Food shall be obtained from sources that comply with law. (P) Corrective Actions: Hold placed on sausage until facility can provide documentation that facility has a retail license from Department of Agriculture.

12D: .04(4)(g)Observed raw squid being thawed in the designated vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Removed squid from sink and washed and sanitized sink.

16B: .06(2)(r)Observed handwash sink with leak. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

6-1D: .04(6)(i)Facility has sushi that is on time control, however, the facility does not have written procedures for the sushi that is on time control. Start and Discard time was labeled for all sushi. 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 was give the written procedures and wrote this information out and hung it by the sushi that was on time control.

8-2B: .07(6)(b)Observed three working containers of chemicals that were not labeled with common name. 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) Corrective Actions: Person in charge labeled items.