SARKU JAPAN receives A in DeKalb County health inspection

1. 01

   Food-contact surfaces: cleaned & sanitized

   Item 4-2B ↗

   Observed All sanitizer buckets below 200 ppm quat during time of inspection CA: 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.

   Inspector’s full note +

   Code 511-6-1.05(6)(n)

   Observed All sanitizer buckets below 200 ppm quat during time of inspection CA: 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. COS: PIC replaced sanitizer buckets to the correct conetration of 200 ppm quat Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗
   Corrected on siteNew violation
2. 02

   Food-contact surfaces: cleaned & sanitized

   Item 4-2B ↗

   Observed interior roof of ice machine built-up with black organic growth during time of inspection. CA: (7) Cleaning of Equipment and Utensils.

   Inspector’s full note +

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

   Observed interior roof of ice machine built-up with black organic growth during time of inspection. CA: (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. Advised PIC to burn ice and sanitizer interior of ice machine New Violation.

   Official report · Item 4-2B ↗
   New violation
3. 03

   Proper cooling methods used: adequate equipment for temperature control

   Item 11A ↗

   Observed just prepped sushi cooling with lids on. CA: (e) Cooling Methods.

   Inspector’s full note +

   Code 511-6-1.04(6)(e)

   Observed just prepped sushi cooling with lids on. CA: (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC loosely covered sushi to allow it too properly cool. Corrected On-Site. New Violation.

   Official report · Item 11A ↗
   Corrected on siteNew violation
4. 04

   Physical facilities installed, maintained, and clean

   Item 17C ↗

   Observed a buildup of grease in the corner of the prep grill by front food service station unclean to sight and touch during time of inspection. CA: (2) Design, Construction, and Installation.

   Inspector’s full note +

   Code 511-6-1.07(2)(a)

   Observed a buildup of grease in the corner of the prep grill by front food service station unclean to sight and touch during time of inspection. CA: (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised PIC to deep clean front food service area. New Violation.

   Official report · Item 17C ↗
   New violation

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