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Sake Japan, located at 4601 Braselton Hwy, Suite 300 in Hoschton, received a score of 47 points out of a possible 100 points during their 04/15/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)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 #2:
1-2A: .03(2)No person in charge was present at the time of the inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Food employee called for the person in charge to be on site. //
Violation #3:
2-2D: .06(2)(o)Observed a bucket in the handwashing sink besides the refrigerator behind the counter in the front and soiled plastic gloves in the handwashing sink in 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: The bucket and plastic gloves were removed.//
Violation #4:
2-2D: .06(2)(c)Observed the water in the women’s restroom not reaching 85F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Violation #5:
2-2E: .03(6)1. Observed no vomit and diarrhea kit or written procedures on site. 2. No chemical was provided onsite that was listed on EPA List G. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Violation #6:
3-1D: .04(5)(f)Observed no parasite destruction letter onsite for the salmon.// Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: 1) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P) 2) Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or 3) Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)
Violation #7:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)1. Observed raw chicken sitting on top of the teriyaki sauce bucket and above whole uncut beef in the walk in cooler. 2. Observed raw shrimp thawing above a container of shredded cabbage. 3. Observed a food employee using the same tongs to touch raw cut beef, raw chicken and raw shrimp to put on the girll. // 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: 1. Person in charge (PIC) rearranged the raw chicken besides the whole uncut beef. 2. Shrimp was rearranged to be above the raw chicken and whole uncut beef. 3. The tongs were removed and replaced. //
Violation #8:
5-2: .04(7)(e)Observed no consumer advisory listed on the specials menu board outside.// If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)
Violation #9:
6-1A: .04(6)(f)Observed imitation crab sticks, shrimp, salmon, tofu and shredded crab not maintaining 41F in the display case cooler. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Person in charge (PIC) moved the imitation crab sticks, shrimp, salmon, tofu, and shredded crab to the walk in cooler to cool down.//
Violation #10:
6-1D: .04(6)(i)1. Observed no time control procedures onsite for the rice in the rice cooker behind the display case with no start or discard time labeled. // 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)
Violation #11:
6-2: .04(6)(g)1. Observed imitation crab, cooked eel, raw shrimp, raw salmon and tofu with no date marking. 2. Observed shredded cabbage in the walk in cooler with no date marking. // 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: Person in charge (PIC) marked the appropiate dates.//
Violation #12:
12A: .04(4)(h)Observed personal employee items (plastic water and coke bottle) being stored in the ice machine. // Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. (P)
Corrective Actions: The ice was discarded.//
Violation #13:
12C: .04(4)(m) 2.Observed quat sanitizer not reaching 200 ppm.// 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: The sanitizer was remade to reach 200 ppm.//
Violation #14:
14C: .05(6)(r)Observed soy sauce buckets being used to store dry ingredients. Single-service and single-use articles may not be reused. (C)
Violation #15:
17D: .07(4)(b)Observed personal employee food items not properly stored in their designated areas in the walk in cooler. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Personal employee food items were moved.//
Violation #16:
18: .07(2)(m)Observed upon inspection the back door was opened.// When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by: 1) 16 mesh to 1 inch screens; (C) 2) a properly designed and installed air curtain; (C) or 3) other effective means. (C)
Corrective Actions: Person in charge (PIC) closed the back door.//
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: Facility uses yellow egg shade food coloring.
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: A required additional routine will be conducted within 12 months.
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