HANA STUDIO receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   Employees have not signed the health agreement stating they understand what needs to be reported. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employees sign agreement.

   Inspector’s full note +

   Code .03(2)(o)

   Employees have not signed the health agreement stating they understand what needs to be reported. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employees sign agreement.

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

   Toxic substance storage and use

   Item 8-2B ↗

   Observed multiple containers of cleaner and sanitizer in working containers with no name identifying what it was. 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) Corrective Actions: Person in charge labeled each container with the common name of the product.

   Inspector’s full note +

   Code .07(6)(b)

   Observed multiple containers of cleaner and sanitizer in working containers with no name identifying what it was. 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) Corrective Actions: Person in charge labeled each container with the common name of the product.

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

   Food labeling and containers

   Item 10D ↗

   Observed multiple containers of seasonings without a label identifying what it was. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen…

   Inspector’s full note +

   Code .04(7)(c)

   Observed multiple containers of seasonings without a label identifying what it was. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C) Corrective Actions: PIC added labels to all containers.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Thawing methods

   Item 11C ↗

   Observed octopus thawing in water that was stagnant. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC moved octopus to 3 compartment sink with running water.

   Inspector’s full note +

   Code .04(6)(c)

   Observed octopus thawing in water that was stagnant. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC moved octopus to 3 compartment sink with running water.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
5. 05

   Washing fruits and vegetables

   Item 12D ↗

   Observed raw octopus being thawed in vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC moved raw octopus to 3 compartment sink and sanitized vegetable sink.

   Inspector’s full note +

   Code .04(4)(g)

   Observed raw octopus being thawed in vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC moved raw octopus to 3 compartment sink and sanitized vegetable sink.

   Official report · Item 12D ↗
   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.