KUROSHIO SUSHI BAR & GRILLE receives C in Cobb County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   Observed food employee in sushi prep area preparing sushi roll with gloves on after wiping cutting board with chlorine sanitizer wet wiping cloth without changing gloves or washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and after engaging in other activities that contaminate the hands.

   Inspector’s full note +

   Code 511-6-1.03(5)(c)

   Observed food employee in sushi prep area preparing sushi roll with gloves on after wiping cutting board with chlorine sanitizer wet wiping cloth without changing gloves or washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and after engaging in other activities that contaminate the hands. COS: Sushi roll was discarded and employee washed hands and changed gloves. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Handwashing

   Item 2-2D ↗

   Observed saran wrap box stored in main kitchen hand sink. C/A: A handwashing facility may not be used for purposes other than handwashing.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed saran wrap box stored in main kitchen hand sink. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Box was removed from sink. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
3. 03

   Food separation and protection

   Item 4-1A ↗

   Observed container of raw chicken stored behind container of raw pork and container of raw steak in main kitchen prep top cooler. Observed container of raw salmon stored above container of ready to eat carrots in front food service sushi prep area.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed container of raw chicken stored behind container of raw pork and container of raw steak in main kitchen prep top cooler. Observed container of raw salmon stored above container of ready to eat carrots in front food service sushi prep area. C/A: Food shall be stored horizontally and vertically according to minimum internal cooking temperature. COS: Chicken was moved in front of pork and steak. Carrots were moved to left side of cooler. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
4. 04

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black slime buildup along food contact surface of ice machine baffle in front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed black slime buildup along food contact surface of ice machine baffle in front food service area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 10/17/2026

   Official report · Item 4-2B ↗
   New violation

   Correct by
   Oct 17, 2026

5. 05

   Utensil storage

   Item 14A ↗

   Observed scoop handle touching sugar in main kitchen. Observed container used as portioning utensil stored in container of chopped vegetables in walk in cooler.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed scoop handle touching sugar in main kitchen. Observed container used as portioning utensil stored in container of chopped vegetables in walk in cooler. Observed glass bowl used as portioning utensil stored in shrimp in walk in cooler. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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) COS: Scoop handle placed on top of sugar container. bowl and container were removed from shrimp and chopped vegetables respectively. Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.