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Takaya Revolving Sushi, located at 4015 Holcomb Bridge Rd, Suite 610 in Peachtree Corners, received a score of 28 points out of a possible 100 points during their 05/08/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Person in charge(PIC) is not demonstrating active managerial control resulting in multiple risk factor violations. 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:
2-1B: .03(5)(c)Employee on cell phone, put on gloves, then touched packages of tuna. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Employee removed gloves, washed hands; packages sanitized.
Violation #3:
2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge(PIC) did not know the symptom or diseases needed to report to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)
Corrective Actions: PIC now knows the symptom and diseases needed to report.
Violation #4:
2-2B: .03(5)(k)1&2Employee drinking out of bottle in kitchen; employee tumbler stored on prep table next to soda syrups; employee water bottle over food on shelf. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employee discontinued drinking; drinks moved to designated area.
Violation #5:
2-2D: .06(2)(o)Tuna thawing in handwashing sink at sushi station; Pitcher of water in handwashing sink next to drink prep. 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: Items moved from sinks; sinks washed and sanitized.
Violation #6:
3-1D: .04(5)(f)Facility does not have any information pertaining to parasite destruction for surf clam, squid(cuttlefish), smoked salmon, red snapper, or escolar; all served raw. 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)
Corrective Actions: Facility stopped serving these foods.
Violation #7:
3-1D: .04(5)(g)Facility sells tilapia raw. Tilapia states farm raised on box. Facility does not have any letter from supplier with additional information. If raw, raw marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to Rule (5)(e)2(iv) shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf)
Violation #8:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw fish over crab salad in sushi prep cooler; raw beef over sauces in kitchen prep cooler; raw fish over cooked eel in other sushi prep cooler; unwashed produce over cooked and ready to eat foods in walk in cooler. 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: Foods rearranged.
Violation #9:
4-2B: .05(6)(n)Employee actively washing dishes with chlorine sanitizer below 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: New solution made.
Violation #10:
5-1A: .04(5)(e)Facility is serving raw salmon in sushi where the container has manufacturer’s instructions stating ‘intended for cooked consumption’. Commercially packaged food that bears a manufacturer’s cooking instructions shall be cooked according to those instructions before use in ready-to-eat foods or offered in unpackaged form for human consumption, unless the manufacturer’s instructions specify that the food may be consumed without cooking. (P)
Corrective Actions: Sushi removed from revolving belt and is not being served raw.
Violation #11:
5-2: .04(7)(e)Menu does not have correct consumer advisory. Reminder statement is not in all capital letters, there is no disclosure statement, the items served raw or undercooked is not asterisked. 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 #12:
6-1D: .04(6)(i)Facility has sushi rice, masago, shrimp tempura, sweet potato tempura, and sushi placed onto revolving belt without any procedures. 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 #13:
10D: .04(7)(b)Facility lists escolar as ‘white tuna’ on menu. 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C)
Violation #14:
11C: .04(6)(c)Facility thawing tuna in package stating to remove from package before thawing; cuttlefish thawed in prep cooler with package stating ‘remove from package before thawing’. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Tuna removed from package. Cuttlefish discarded.
Violation #15:
12C: .04(4)(m)Observed three wet wiping clothes stored on prep counters in sushi area. 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: Towels placed into santizer solution.
Violation #16:
14B: .05(10)(e) 1,2,4Several clean food containers stored as clean stacked together 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 separated to allow air drying.
Violation #17:
17C: .07(1)(a)Bags or rice, and other foods; opened containers of food, opened boxes of single service articles stored in an outside shed with unfinished wood floors, walls, and ceiling. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C) 2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)
Additional remarks:
All cold/hot holding is in compliance unless noted otherwise.
A follow up inspection will occur within 10 days. Correct violations or permit may be suspended.
A required additional routine inspection will occur within 12 months.
Two consecutive unsatisfactory scores will result in permit suspension.
Permit is suspended due to 11 flagrant violations.
Permit is reinstated after onsite training.
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