Maki of Japan receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Observed four plastic containers containing cut cabbages holding temperatures above 41F in the walk in cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cabbage was discarded.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed four plastic containers containing cut cabbages holding temperatures above 41F in the walk in cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Cabbage was discarded.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food labeling and containers

   Item 10D ↗

   Observed no labels on squeeze bottles ( i.e soy sauce, oil).// 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…

   Inspector’s full note +

   Code .04(7)(c)

   Observed no labels on squeeze bottles ( i.e soy sauce, oil).// 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: Labels were made.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
3. 03

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple wet wiping cloths on the prep tables not stored in the sanitizer buckets.// 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: Wiping cloths were placed in the sanitizer buckets.//

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple wet wiping cloths on the prep tables not stored in the sanitizer buckets.// 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: Wiping cloths were placed in the sanitizer buckets.//

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

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed multiple wet metal pans stacked as clean.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Pans were rearranged as they were just washed.//

   Inspector’s full note +

   Code .05(10)(a)

   Observed multiple wet metal pans stacked as clean.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Pans were rearranged as they were just washed.//

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

   Single-use article storage and use

   Item 14C ↗

   &3Observed open styrofoam to go containers placed on top of sneeze guard shield.// Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Advised the person in charge (PIC) to have the styrofoam to go containers closed while on top of the sneeze guard.//

   Inspector’s full note +

   Code .05(10)(e)1

   &3Observed open styrofoam to go containers placed on top of sneeze guard shield.// Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: Advised the person in charge (PIC) to have the styrofoam to go containers closed while on top of the sneeze guard.//

   Official report · Item 14C ↗
   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.