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Samurai Blue Japanese Hibachi and Sushi, located at 2160 Riverside Pkwy in Lawrenceville, received a score of 58 points out of a possible 100 points during their 05/17/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)PIC not maintaining active managerial control over food service establishment and employees. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Violation #2:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken above ready to eat food in open top cooler. Unwashed produce above rice and washed produce in walk in cooler. // 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. // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Foods rearranged properly. //
Violation #3:
4-2B: .05(7)(a)1Utensils stored as clean with food residue. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Dishes washed and sanitized. //
Violation #4:
6-1A: .04(6)(f)Time/temperature controlled foods holding above 41F in walk in cooler, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Rice discarded (multiple). // Other foods relocated to WIF and working refrigeration. //
Violation #5:
6-1D: .04(6)(i)Foods on time as a control for food safety (e.g., salads) not marked with the time when removed from temperature control and the discard time as per written procedure. // 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: Labels added to food items. //
Violation #6:
10D: .04(4)(d)Bulk foods removed from original container not labeled (e.g., oil, soy sauce, etc.). // 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: Items labeled. //
Violation #7:
11A: .05(3)(a)Walk in cooler is malfunctioning and facility des not have adequate refrigeration to operate. // Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures in compliance with the food code (i.e., cold held food 41°F or below). (Pf)
Violation #8:
15A: .05(6)(a)Walk in cooler ambient air temperature at 55.4F. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Violation #9:
15B: .05(6)(d),(e)Lime build up in dishwasher. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine’s data plate and other manufacturer’s instructions. (C)
Violation #10:
15C: .05(7)(a)2,3Shelving in walk in cooler, cutting board rack, cart with build up. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Additional remarks:
Cold holding items assessed at 41F or less, unless otherwise specified. Hot holding items assessed at 135F or higher. Thermometer calibration check: 32F, 31.8F (Thermapen/DeltaTRAK).
A follow up inspection will be performed between today and May 27, 2024.
If facility makes a U on the follow up inspection or the next routine inspection, then the permit may be suspended.
An additional routine inspection will be performed within 1 year. An additional routine inspection is due by November 2024. A routine inspection is due by December 2024.
Food service suspended due to the following:
1. 11A .05(3)(a) – Cooling, Heating, and Holding Capacities (Pf) – Inadequate refrigeration.
2. Facility received a U on 2 consecutive routine inspections.
On-site education performed today. Facility remains closed.
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