88 TOFU receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Handwashing

   Item 2-1B ↗

   Observed the PIC (Person in Charge) touch their phone and then touch food in the prep cooler. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7)…

   Inspector’s full note +

   Code .03(5)(c)

   Observed the PIC (Person in Charge) touch their phone and then touch food in the prep cooler. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food was discarded and the PIC washed their hands.

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed PIC wash their hands in the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC rewashed hands in the handwashing sink and sanitized the vegetable sink.

   Inspector’s full note +

   Code .03(5)(d)

   Observed PIC wash their hands in the vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC rewashed hands in the handwashing sink and sanitized the vegetable sink.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed PIC dump water into the handwashing sink located near the front of the kitchen. Also observed a container stored in the handwashing sink located near the back of the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the hand sink and both handwashing sinks were cleaned/sanitized. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION**

   Inspector’s full note +

   Code .06(2)(o)

   Observed PIC dump water into the handwashing sink located near the front of the kitchen. Also observed a container stored in the handwashing sink located near the back of the kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the hand sink and both handwashing sinks were cleaned/sanitized. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION**

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw fish and raw pork stored above cooked pork, and raw fish above pancake batter in the prep cooler. Observed raw pork below raw beef and raw beef above cooked pork in the up-right freezer. **THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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…

   Inspector’s full note +

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

   (vi)(vii)(viii)Observed raw fish and raw pork stored above cooked pork, and raw fish above pancake batter in the prep cooler. Observed raw pork below raw beef and raw beef above cooked pork in the up-right freezer. **THIRD CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: PIC (Person in Charge) rearranged the food items to follow proper separation protection guidelines.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
6. 06

   Date marking and disposition

   Item 6-2 ↗

   Observed multiple time/temperature control for safety foods prepared and cold-held in the facility for longer than 24 hours without an appropriate date mark. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC datemarked the food items.

   Inspector’s full note +

   Code .04(6)(g)

   Observed multiple time/temperature control for safety foods prepared and cold-held in the facility for longer than 24 hours without an appropriate date mark. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC datemarked the food items.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
7. 07

   Food storage and contamination

   Item 12A ↗

   Observed multiple containers of food stored on the floor in the kitchen prep area and in the walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved the food items to a storage location at least 6 inches above the ground.

   Inspector’s full note +

   Code .04(4)(q)

   Observed multiple containers of food stored on the floor in the kitchen prep area and in the walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved the food items to a storage location at least 6 inches above the ground.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
8. 08

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. 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: PIC discarded the wet towels.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple in-use wet wiping cloths stored on the kitchen prep counters. 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: PIC discarded the wet towels.

   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.