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Umami Tavern, located at 6323 Grand Hickory Dr in Braselton, received a score of 57 points out of a possible 100 points during their 07/24/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Due to the amount of critical violations, there is a clear 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)
Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.
Violation #2:
1-2A: .03(2)Upon entry to facility, there was no one in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: Manager was called and arrived during inspection.
Violation #3:
2-1B: .03(5)(c)Observed employee go to outside walk-in cooler. When he came back in, he did not wash his hands and went straight to wiping counters. 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 restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: PIC (person in charge) had employee wash hands. Sanitizer was remade and surface was cleaned again.
Violation #4:
2-2A: .03(2)(m)Observed two employees that could not demonstrate that they are aware of health poilcy. 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: Could not correct on-site. Please correct by 8/2/2024 ***SECOND REPEAT VIOLATION***
Violation #5:
2-2D: .06(2)(o)Observed an employee rinsing a rag in the hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: PIC had employee clean the hand sink.
Violation #6:
4-2B: .05(7)(a)1Observed a build up of debris inside microwave and in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.
Violation #7:
6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods that were holding above 41F. The prep cooler was functioning properly; however, items were filled above fill in in prep cooler and items were stacked preventing air flow. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC had items discarded.
Violation #8:
6-1B: .04(6)(f)Observed cooked chicken and cooked shrimp that was holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: PIC discarded foods.
Violation #9:
6-1C: .04(6)(d)Observed rice cooling and rice did not hit 70F within 2hrs. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: PIC had rice discarded.
Violation #10:
6-1D: .04(6)(i)Observed facility using time control on sushi rice but did not have the item labeled with a start and end time. 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 labeled item.
Violation #11:
8-2B: .07(6)(c)Observed two containers of butane stored over food and food prep surfaces. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P)
Corrective Actions: PIC moved toxic chemicals to store appropriately.
Violation #12:
8-2B: .07(6)(g)Observed chlorine sanitizer that exceeded 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: PIC had sanitizer diluted to 50-100ppm.
Violation #13:
10D: .04(4)(d)Observed spices and sauces in working containers without 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: PIC labeled items.
Violation #14:
17C: .07(5)(a),(b)1,2,3Observed a build up of debris under hood in kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.
Violation #15:
18: .07(2)(m)Observed the back door open with a closed screen door. Screen door had multiple large gaps. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: PIC closed back door.
Violation #16:
18: .07(5)(k)Observed about five to seven flies in kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) routinely inspection incoming shipments of food and supplies; (C) 2) routinely inspecting the premises for evidence of pest; (C) 3) having a professional treat the facility; (Pf) and 4) eliminating harborage conditions. (C)
Corrective Actions: Could not correct on-site. Please correct by 8/2/2024.
Additional remarks:
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: REPEAT VIOLATIONS WILL RESULT IN PERMIT SUSPENSION.
NOTE: Today’s inspection was an additional routine. a regular routine will still be conducted prior to December 31st.
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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