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Kitchen 121, located at 1611 Satellite Blvd, #17 in Duluth, received a score of 63 points out of a possible 100 points during their 06/20/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)Person-in-charge (PIC) was not present in the facility at the start of the inspection. // There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Employee contacted PIC who arrived shortly after the inspection started. //
Violation #2:
1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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 #3:
2-2D: .07(3)(a)Observed the hand sink at the entrance of the kitchen not supplied with hand soap. // Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Please correct by 6/30/2025.
Violation #4:
2-2D: .07(3)(b)Observed front hand sink in near the entrance of the kitchen not supplied with paper towels. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Please correct by 6/30/2025.
Violation #5:
2-2D: .06(2)(o)Observed hot water turned off at hand sink near the entrance of the kitchen. // A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)
Corrective Actions: Not corrected on site. Must use other 2 hand sinks in the kitchen until the front hand sink is supplied with hot water.
Violation #6:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw salmon stored over the top of lemonade and sweet onion sauce and jalapeno sauce in the walk-in cooler, observed cooked eel stored under raw salmon in the upright freezer, and raw chicken thighs stored over raw salmon and raw ground beef in the upright 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: PIC moved all items to appropriate shelving in all freezers and coolers. //
Violation #7:
4-1A: .04(4)(n)1Observed two employees on the sushi line prepping both raw and cooked sushi rolls without removing gloves, washing hands, and placing new gloves on. // If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: Informed PIC of observation. He had a conversation with sushi line and instructed them to wash hands and change gloves between raw and cooked sushi. //
Violation #8:
4-2B: .05(8)(b)Observed the dish machine in use temping at a max of 129.6F. // In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C), or less than: (Pf) (i) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) or (ii) For all other machines, 180°F (82°C). (Pf)
Corrective Actions: Please correct by 6/30/2025. //
Violation #9:
4-2B: .05(7)(a)1Observed build up of food debris on table top can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: PIC moved can opener to the dish pit to be washed. //
Violation #10:
6-1A: .04(6)(f)Observed several containers of pickled jalapenos and veggies stored in the upright display case cold holding at 47F. Observed cooked shrimp cold holding in prep cooler at a temp of 47F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC discarded the containers. //
Violation #11:
6-1D: .04(6)(i)Observed 2 containers of cooked seasoned rice on the dish rack that per PIC was on time control without label of start or discard time and a rice warmer of seasoned rice on time control without label of start and discard time. Observed tempura batter and pooled eggs labeled as on time control but not listed on time control written procedures. // When using 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; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC discarded the 2 containers of rice on the dish rack, labeled the rice in the rice warmer, and added the tempura batter and egg to written procedures. //
Violation #12:
10D: .04(4)(d)Observed several squeeze bottles containing dressings, butter, drink syrups, eel sauce and soy sauces without labels with common name. // 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: Please correct by 6/30/2025. //
Violation #13:
12A: .04(4)(t)Observed employee prepping raw salmon over dirty dishes in the 3 compartment sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)
Corrective Actions: PIC told employee to remove dishes, sanitize the sink, before using sink to prep salmon. //
Violation #14:
12A: .04(4)(q)Observed bags of rice stored directly on the floor of the kitchen. // 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 rice to shelving at least 6 inches off the floor/
Violation #15:
12D: .04(4)(g)Observed avocados on the sushi prep station being used with stickers still on. Per PIC they have not been washed. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: PIC had employee remove stickers and wash the avocados. //
Violation #16:
14B: .05(10)(e) 1,2,4Observed bowls stored as clean but stacked wet on dish rack. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: PIC moved dishes to the dish pit to be washed.
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: No additives are used at this facility.
NOTE: Thermometers calibrated today (see temp log).
NOTE: UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATION MAY RESULT IN PERMIT SUSPENSION.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: Ensure consumer advisory is added to menu board and that all items with sunny side up eggs are astericked.
NOTE: A required additional routine will be conducted within 12 months.
This was a joint inspection with DMG.
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