J-ONE HIBACHI SUSHI receives B in Gwinnett County health inspection

1. 01

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Within the facility, Environmental Health Specialist (EHS) observed raw chicken stored over raw steak and raw steak over raw shrimp in one freezer, raw shellfish stored above cheese in another freezer, raw tuna stored above unwashed avocados in the bottom of a prep cooler, and raw pooled eggs stored behind soy sauce in the bottom of another prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Within the facility, Environmental Health Specialist (EHS) observed raw chicken stored over raw steak and raw steak over raw shrimp in one freezer, raw shellfish stored above cheese in another freezer, raw tuna stored above unwashed avocados in the bottom of a prep cooler, and raw pooled eggs stored behind soy sauce in the bottom of another prep cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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. Corrective Actions: Person in charge (PIC) rearranged storage order across the facility to avoid cross contamination.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Wiping cloth use and storage

   Item 12C ↗

   Observed sanitizer bucket stored on the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: PIC moved sanitizer bucket off the floor.

   Inspector’s full note +

   Code .04(4)(m)

   Observed sanitizer bucket stored on the floor. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: PIC moved sanitizer bucket off the floor.

   Official report · Item 12C ↗
   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.