SUPER HIBACHI BUFFET receives B in Gwinnett County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed evidence of employees drinking from unapproved containers in food prep areas (reusable beverage cup on sushi prep area, disposable cup in main kitchen area with no lid or straw, another disposable cup in main kitchen area with no straw).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)…

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed evidence of employees drinking from unapproved containers in food prep areas (reusable beverage cup on sushi prep area, disposable cup in main kitchen area with no lid or straw, another disposable cup in main kitchen area with no straw).// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded or removed from food prep areas.//

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

   Time as a public health control

   Item 6-1D ↗

   Observed foods on buffet line intended to be on time control without being labeled with their start and discard time (chicken, beef, shrimp, cooked vegetables, rice, melon, sushi, etc.).// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be…

   Inspector’s full note +

   Code .04(6)(i)

   Observed foods on buffet line intended to be on time control without being labeled with their start and discard time (chicken, beef, shrimp, cooked vegetables, rice, melon, sushi, etc.).// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Person in charge labeled all foods with their start and discard time.//

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
3. 03

   Food storage and contamination

   Item 12A ↗

   Observed wonton strips, green onions, and croutons on display for consumer self-service not protected from contamination (such as with a sneeze shield). ***SECOND CONSECUTIVE VIOLATION***// All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Food was placed under sneeze shield.//

   Inspector’s full note +

   Code .04(4)(u)

   Observed wonton strips, green onions, and croutons on display for consumer self-service not protected from contamination (such as with a sneeze shield). ***SECOND CONSECUTIVE VIOLATION***// All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Food was placed under sneeze shield.//

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

   Utensil storage

   Item 14A ↗

   Observed scoop for rice stored in room temperature water between uses.// 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed scoop for rice stored in room temperature water between uses.// 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: Scoop was washed, rinsed, and sanitized and will be stored dry.//

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

   Equipment design and condition

   Item 15A ↗

   Observed standing cooler across from fryer unable to maintain proper cold holding temperatures. Minimum ambient temperature was 48.4F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   Observed standing cooler across from fryer unable to maintain proper cold holding temperatures. Minimum ambient temperature was 48.4F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   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.