Rock N Roll Sushi

Observed TCS foods (crabsticks, eel, EBI shrimp, smoked salmon, white rice, raw beef tenderloin, raw chicken, and raw shrimp) did not meet temperature requirements of 41 degrees or below for cold holding. Low boy cooler was also observed at 46 degrees F. PIC discarded all TCS foods that were out of temperature.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed sushi rice and panko shrimp exceeded the discard time while using TPHC (time as a public health control). PIC corrected on site by discarding both products.

511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control.

1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

3. If time without temperature control is used as the public health control up to a maximum of 6 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P

(ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf

(iii) The food shall be marked or otherwise identified to indicate: Pf

(I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and

(II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control;

(iv) The food shall be:

(I) Discarded if the temperature of the food exceeds 70°F (21°C), P or

(II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and

(v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P

4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs.

Observed wet dishes stored in the clean dish storage area.PIC advised to allow dishes to air dry prior to stacking.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed build up (mold like substance) in caulking around the three compartment sink and bar sink. The paint is also peeling on the bar sink.

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) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed build up on ceilings and ceiling vents in the kitchen and bar areas.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Observed the ice scoop container with an accumulation of build up on the interior surface. PIC removed the ice scoop container to start the cleaning process via the dishwasher (COS).

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed drain flies present in the kitchen during the inspection. PIC stated that the presence of drain flies have gotten better over time. Pest control records were reviewed. Have pest control to treat the facility again within the next week (by 11/3/25 for drain flies). Please send a copy of the report to sabrina.young@dph.ga.gov by 11/4/25.

Observed the bottom of the prep table on the hot line & shelf in the preparation area with a thick accumulation of rust build up. The tables must be treated for rust, cleaned, and resealed or replaced.

Observed the ceiling tile stained in several areas throughout the kitchen.

Observed the ceiling tile with a dust accumulation by the 3-compartment sink.

Observed debris underneath the dry storage shelves. Make sure to clean the floors regularly.

Observed employee's jackets and bookbags hanging on the shelf with single-service/single-use items. Employees items must be stored in a designated area to prevent contamination of food and food contact items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Observed no paper towels at handwashing sink on the food preparation line. Advised PIC to replace the paper towels (COS).

Observed sushi rice being used with an expired date of Monday (4/14 @ 9:35 PM). All food items must be rotated and discarded when it is expired. PIC discarded the sushi rice (COS).

Observed a sanitizer bucket stored on the shelf with food items. Advised PIC to move the sanitizer bucket so that it won't contaminate food items that were directly beside the bucket (COS).

Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles

Observed ice scoops in a container on top of the ice machine not covered or protected from contamination.

Observed utensils stored in standing water at 68F. The water temperature has to be 135F or higher to store utensils.

Observed the handle of the scoop laying in the panko container. All handles must be stored upward.

Observed dishes stacked on a shelf above the prep sink with water in them. Make sure to properly let dishes air dry before stacking.

Observed plates and bowls in the kitchen area not inverted to protect from contamination.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Observed the caulking around the 3-compartment sink in need of resealing due to a mold-like debris.

Observed the vents (blowers) in the walk in cooler in need of cleaning due to dust build-up.

Observed a lot of water nesting on the floor underneath the ice machine. Make sure to keep the floor dry to avoid slips/falls.

Observed the baseboards and the walls underneath the 3-compartment sink in need of cleaning due to debris.

Observed the ceiling tile stained in several areas throughout the kitchen and the back storage area.

Observed the light shields in the dishwashing area in need of cleaning.

Upon inspection noticed small flies in the mop sink and three compartment sink areas. PIC indicated that they have an active plan to eliminate them. They are working with a pest control company. Vector control light observed above the veggie preparation sink. CA- PIC will have the vector control light relocated from above the preparation sink

Observed the current inspection report and food permit not posted within 15 feet of the front door, 5-7 feet from the floor, and one foot of reading distance. The inspection report was posted behind the bar. CA- The inspection report ant food permit will be located to an area in front of the bar.

Observed the storage shelves on the back wall with rust on them. Please clean and properly seal the shelves.

Observed the presence of several bags of trash stored surrounding the dumpster area. The dumpster plug is also missing. CA-The PIC will contact the landlord in order to have the dumpster replaced and the dumpster area cleaned. The area must be cleaned and dumpster replaced by 10/21/24

Observed the floors and floor drains contain excessive build up below the three compartment sink and preparation sink. Bags of used wiping cloths area being stored behind the back door. Linen company services the location once a week CA- Linen must be serviced often enough to prevent small fly activity. Bags of linen cannot be stored by the back door. PIC will speak with the General Manager about relocating linen storage. The floors and floor drains must be deep cleaned. (Repeat). PIC will clean both areas by 10/21/24

Observed no cover over breaded shrimp in the reach in freezer and no overhead protection over crunch that was cooling for sushi. Items were covered (COS).

Observed ice scoop without a bin holder. Please use ice bin holder with all ice scoops.(Repeat)

Observed the storage shelves on the back wall with rust on them. Please clean and properly seal the shelves.

Observed the vents (blowers) in the walk in cooler with a thick dust debris.

Observed the floors by dishwasher area with excessive dust and grime build up. Please clean (Repeat).

Observed several HVAC vents with black substance and dust /rust. Please have maintenance thoroughly clean and spray paint vents (Repeat)

Observed several protective shields throughout the facility with a dust build up. Please clean.

Observed ice scoop without a bin holder. Please use ice bin holder with all ice scoops. (COS) (Repeat)

Observed prep top cooler lids that had excessive debris. Please clean and sanitize.

Observed walls and ceilings by dishwasher area with excessive dust build up. Please have maintenance clean walls and ceilings.

Observed several HVAC vents with black mold substance and dust /rust. Please have maintenance thoroughly clean and spray paint vents.