Bonzu, L&Y Brothers, Inc.

Observed raw frozen oysters and egg rolls uncovered in the reach in freezer not protected from contamination. PIC advised that all frozen foods must be properly protected. PIC discarded the uncovered oysters and egg rolls.

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed a non food contact surface in bad repair. The handle on the rice cooker was missing creating a sharp edge. PIC will have the rice cooker replaced by 4/25/26.

511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed excessive trash and grease build in the dumpster area. The area should be maintained and clean at all times. PIC advised that he is sharing the dumpster with Publix and other tenants in the shopping center. PIC will contact Publix to assist with cleaning the dumpster area and replacing the broken dumpster lid. PIC will have the area cleaned and dumpster replaced by 4/26/2026. 511-6-1.06(5)(n) - Covering Receptacles (C) (n) Covering Receptacles. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units:

(i) Contain food residue and are not in continuous use; or

(ii) After they are filled; and

2. With tight-fitting lids or doors if kept outside the food service establishment.

Observed raw beef stored above salmon and next to spinach in the reach in cooler. Also observed raw chicken stored next to raw shelled eggs. PIC advised to store raw TCS foods according to required cooking temperatures. Raw beef also observed stored next to ginger sauce in the walk in cooler.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P

(IV) 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.

Observed the employee in charge not able to demonstrate knowledge of the food establishment during the inspection. A PIC should always be left in charge to demonstrate knowledge of the kitchen.

511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed a long blue dry towel above the food preparation cooler. Cook advised the towel is used to dry hands after handwashing. PIC and staff member was coached on proper handwashing.

511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Observed chlorine sanitizer did not meet the proper minimum concentration of 50 to 100 ppm in the dishmachine. The final concentration was observed at 0 ppm. PIC will contact dishmachine chemical service provided to have the dishmachine repaired by 4/16/26.

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed cutting board with blood residue. Advised PIC to make sure all cutting surfaces are clean to the sight and touch and to use separate cutting boards for the vegetables and the meat.

PIC removed the cutting board and cleaned it (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 a chemical bottle not properly identified on the server's cart. PIC labeled the chemical bottled (COS).

511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, 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

Observed raw steak stored in the reach in cooler not protected from contamination. Advised PIC to keep food items covered (COS).

511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Observed sewage and waste water backflow coming from the floor drain connected to the kitchen hand sink. Waste water backing up into the kitchen. The owner voluntarily closed due to the imminent health hazard of sewage back up. PIC will email a copy of the service workorder. Work order must be emailed to sabrina.young@dph.ga.gov by 4/16/26.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed utensil stored below the soap dispenser. The sifter was exposed to soap. PIC removed and washed/rinsed the sifter. Pot handle stored in mixed veggies.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed used gloves sitting on the cutting board in the sushi preparation area. PIC advised that used gloves cannot be reused. PIC discarded the used gloves. Gloves must be for single use only.

511-6-1.04(4)(n)2,3,4 - Gloves, Use Limitations, slash resistant gloves & cloth gloves (C) 2. Except as specified in paragraph 3 of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under subsection (5) such as frozen food or a primal cut of meat.

3. Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove.

4. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked, such as frozen food or a primal cut of meat.

Observed two opened cups sitting above the prep top cooler without a lid. Advised PIC to make sure that all employees know to use a single service cup with a lid and straw. The cup must be stored in a designated area and not in a food area. The cups were discarded (COS).

511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices.

1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Observed front-end staff (servers) in the kitchen handling food items without a hair restraint. Hair was not pulled back or restrained. Advised PIC to make sure all staff in the kitchen handling or preparing food wear a hair restraint.

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

Observed utensils for the rice being held in water at 115F. The water was not heated beyond 135F before placing it in the crock pot. PIC heated some water on the stove and placed it in the crock pot to properly store at 135F or above (COS).

Also, observed plastic cups and a metal pan being used to scoop mixed vegetable and dry products such as flour. Advised PIC to make sure to use a scoop with with the handle stored upwards (COS).

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed the light shield cracked and with debris above the dishwasher. The light shield must be replaced.

511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding.

1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if:

(i) The integrity of the packages cannot be affected by broken glass falling onto them; and

(ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the reach in cooler at the sushi bar. All prepped food items and sauces were removed and discarded (COS).

The reach in cooler will need to be repaired. Please keep all food items out of the cooler until repairs have been made and the cooler is restored to 41F or below. Please send a copy of the service report to sabrina.young@dph.ga.gov by 2/14/25.

Observed the ice scoop holder with a rust debris. The ice scoop holder will need to be replaced to prevent contamination on food.

Also, observed clean knives stored with old food debris on them. All items must be properly cleaned.

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 the backdoor in need of a door sweep and a self closing device installed on it. When standing on the inside of the facility one can see the outside reflection under the bottom and the side.

511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents.

3. Exterior doors used as exits need not be self-closing if they are:

(i) Solid and tight-fitting;

(ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment

Observed utensils for the rice being held in water at 88F degrees. Advised PIC to only hold utensils in water that is 135F or above. Utensils cannot just be stored in water under the temperature of 135F.

Observed dishes stored on the storage shelf in the kitchen with water nesting on them. Advised PIC to make sure that all dishes are properly air dried before storing the dishes.

Observed a lot of clean dishes on the front-end and the kitchen not inverted to protect from contamination. Advised PIC to keep all clean dishes inverted.

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

Observed the bottoms shelves on the prep tables in need of cleaning and resealing due to a thick rust debris. The tables can be sealed with shelf lining it just have to be smooth and nonabsorbent.

Observed the curtains in the entrance way going into the kitchen and a black curtain in the window of sushi window with old food debris.

Observed the handle on the toilet in the men's restroom in bad repair which makes it hard to flush the toilet. Please repair the handle.

Observed medicine stored on a shelf on the hot line. Advised employee not to stored medicine in a food area. All personal items should be stored in a designated area (COS).

Observed 2 reach in coolers in the sushi area without lights to adequately see the food items on the inside of the unit.

511-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Observed two chemical bottles with no name to properly identify. PIC labeled the chemicals (COS).

Observed the meat sink pipe leaking. The sink will need to be fixed so waste water is not nesting on the floor.

Observed a knife stored in the crevices of the prep top cooler (Repeat). Observed the ice scoop on top of the ice machine not covered from contamination.

Observed a lot of clean dishes (plates and bowls) not inverted to protect from contamination.

Observed the lid broken on the ice machine. The machine must stay in good repair.

Observed a plastic bin for clean utensils with old food debris.

Observed the ceiling in the dry storage room not in good repair (water damage and holes). The ceiling will need to be sealed and painted with a heavy-duty nonabsorbent paint.

Observed no soap at the hand sink in the kitchen by the dishwasher and at the hand sink on the front-end at the sushi bar (on the far end).

Observed the sanitizer bucket on the front-end @ 200 PPM chlorine. Educated the server on how to properly make sanitizer, and it was remade to 50 PPM chlorine. (COS)

Observed several containers of sauces and seasonings with no common/food name to identify them. Bulk containers of sauces with no name in walk in cooler.(Repeat)

Observed an employee pouring liquid from a food product in the hand sink.

Observed the ceiling throughout the kitchen in need of cleaning due to dust and brown ceiling tile. Also the floors in the walk in cooler needs cleaning.

Observed several HVAC vents in the kitchen with rust and a heavy dust debris.

Observed light shields with bugs in them that needs cleaning.

Observed the food permit expired. A payment of $400.00 is due to the Health Department within 10 days.

Observed a knife stored in the crevices of the prep top cooler.

Observed several utensils scoops stored on top of containers with no protection for bread crumbs, salt, sugar, and flour.

Observed the prep top cooler in need of cleaning due to food debris in the crevices.

Observed the cutting boards with deep cuts and a heavy stain. The board will need to be replaced.

Observed the food storage shelves with rust. Please seal or replace the shelf/table.

Observed no paper towels at the handwashing sink in the kitchen. PIC added paper towels. (COS)

Observed food items in the reach in freezer with no cover. Batter, flour, and crunch mix by grill (not in use) with no cover. Also, in the reach in cooler salads with no cover.

Observed the ice machine with black mold on the chute. Also, observed microwaves in need of cleaning. (Repeat)

Observed several sauces and seasonings without food labels to properly identify them.

Observed frozen tuna, crab, and sauces in the walk in freezer stored on the floor. All items should be stored 6 inches or more off the floor.

Observed no chlorine test strips to test the sanitizer concentration for the dishwasher or buckets. Please order some food grade test strips for chlorine. It should measure between 50-100 PPM.

Observed wet floors behind the wok station. (Repeat)