Kisoya in Suwanee receives a 61% on their recent health inspection

Kisoya, located at 1291 Old Peachtree Rd NW, Suite 110 in Suwanee, received a score of 61 points out of a possible 100 points during their 03/26/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today’s inspection, which were not in compliance with the food code. As a result, the person in charge (PIC) did not demonstrate active managerial control of the facility.// 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)

Violation #2:
1-2B: .03(3)(c)Food safety manager certification posted at the facility is expired (3/17/2025).// A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf)

Violation #3:
2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 3 employees present during today’s inspection were aware of their responsibility to report foodborne illnesses. // 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: Employee health agreements were signed.//

Violation #4:
2-2D: .06(2)(o)Observed a pitcher stored inside a handwash sink.// A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Pitcher was removed from the hand sink.//

Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed multiple crates of shell eggs stored above ready-to-eat onions inside the walk-in cooler. Observed raw beef removed from its original package stored above fries inside a reach in freezer.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, 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) 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: Food items were rearranged.//

Violation #6:
4-2B: .05(7)(a)1Observed ice machine with black mold-like substance and pink slime on the internal top cover area. *SECOND CONSECUTIVE VIOLATION.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #7:
6-2: .04(6)(g)Observed 3 buckets of cabbage kimchi (cut cabbage) that were prepared 2 days ago not holding preparation dates on containers.// 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Kimchi was labeled.//

Violation #8:
10D: .04(4)(d)Observed multiple food items (oils, sauces, flour, seasonings, etc.) removed from their original container and placed in a working container not holding labels with their common food names. *SECOND CONSECUTIVE VIOLATION.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: Working containers were labeled.//

Violation #9:
12A: .04(4)(q)Observed buckets holding onions and soy sauce bucket stored directly on the floor.// 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: Items were relocated 6″ above the floor.//

Violation #10:
14A: .04(4)(k)Observed bowls used as scoops (no handles) left stored inside bulk food ingredients. Observed a rice spoon stored in standing water. *SECOND CONSECUTIVE VIOLATION.// 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Bowls were removed from the bulk food ingredients. Rice spoon was removed from the water, washed, and sanitized.//

Violation #11:
14B: .05(10)(e) 1,2,4Observed clean metal containers that were stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Containers were rewashed, rinsed, sanitized and allowed to air-dry.//

Violation #12:
15A: .05(6)(a)Observed walk-in cooler fan covers with black mold-like substance accumulation. *SECOND CONSECUTIVE VIOLATION.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

Violation #13:
15B: .05(3)(h),(i)Person in charge could not locate Quat sanitizer test strips for sanitizer use in the 3 compartment sink. *SECOND CONSECUTIVE VIOLATION.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

Violation #14:
17D: .07(3)(h)Observed employee personal items such as 3 cellphones and ear pods stored in prep areas and above clean equipment.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees’ clothing and other possessions. (C)
Corrective Actions: Employee personal items were relocated.//

Additional remarks:
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
*Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.
*Note: Hot water pressure on the hand sink next to the ware washing area must be adjusted.
Note: A required additional inspection will occur within the next 12 months.
***Note: A THIRD CONSECUTIVE VIOLATIONS WILL RESULT IN A PERMIT SUSPENSION.

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