RAKU receives B in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed that the in-use dishwasher sanitizer was below the minimum concentration for chlorine sanitizer using the test strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge will use the three compartment sink for sanitizing until the dishwasher can be repaired.//

   Inspector’s full note +

   Code .05(6)(n)

   Observed that the in-use dishwasher sanitizer was below the minimum concentration for chlorine sanitizer using the test strips.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge will use the three compartment sink for sanitizing until the dishwasher can be repaired.//

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Toxic substance storage and use

   Item 8-2B ↗

   Observed that the restaurant had boric acid along all the baseboards, under the refrigerators in the lobby and under the ice machine.// A tracking powder pesticide may not be used in a food service establishment. (P) If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articles. (C) Corrective Actions: Person in charge cleaned up the boric acid that was on the floor during the inspection.//

   Inspector’s full note +

   Code .07(6)(n)

   Observed that the restaurant had boric acid along all the baseboards, under the refrigerators in the lobby and under the ice machine.// A tracking powder pesticide may not be used in a food service establishment. (P) If a nontoxic tracking powder such as talcum or flour is used, it shall not be allowed to contaminate food, equipment, utensils, linens, or single-service and single-use articles. (C) Corrective Actions: Person in charge cleaned up the boric acid that was on the floor during the inspection.//

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
3. 03

   Wiping cloth use and storage

   Item 12C ↗

   Observed wet wiping cloths stored on multiple prep tables in-between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed in the sanitizer buckets of quat in-between uses.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed wet wiping cloths stored on multiple prep tables in-between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: The wet wiping cloths were placed in the sanitizer buckets of quat in-between uses.//

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed utensils stored in water containers that were not 135degrees or higher.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient velocity to…

   Inspector’s full note +

   Code .04(4)(k)

   Observed utensils stored in water containers that were not 135degrees or higher.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: The person in charge removed the utensils from the water containers and placed them in the three compartment sink for washing.//

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
5. 05

   Ventilation and lighting

   Item 17D ↗

   Observed employee items ( neck cooler and cups) that were stored on top of employee food in the closed storage unit in the lobby.// 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. (C) Corrective Actions: The closed storage unit was rearranged so that all employee personal items were stored on the bottom shelf away from any customer food.//

   Inspector’s full note +

   Code .07(4)(b)

   Observed employee items ( neck cooler and cups) that were stored on top of employee food in the closed storage unit in the lobby.// 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. (C) Corrective Actions: The closed storage unit was rearranged so that all employee personal items were stored on the bottom shelf away from any customer food.//

   Official report · Item 17D ↗
   No correction or repeat marker recorded.

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