CG Hibachi & Wings, located at 5050 Jimmy Carter Boulevard in Norcross, received a score of 43 points out of a possible 100 points during their 04/18/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
1-2A: .03(2)(a)-(l), (n)Person in charge not practicing active managerial control resulting in today’s unsatisfactory score. 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)(b)Employee washed hands in vegetable sink without soap and wiped hands dry on clothes. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P)
Corrective Actions: Employee washed hands in handwash sink with soap and used paper towel.
Violation #3
2-2D: .03(5)(d)Employee washing hands in vegetable sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: Employee washed hands in handsink. Vegetable sink cleaned and sanitized.
Violation #4
2-2D: .06(2)(g)Facility has prep area setup in dining room without applying for remodel through health department. Prep area does not have hand sink. At least one handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf)
Violation #5
2-2D: .07(3)(b)No paper towels provided at employee restroom handsink. 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: Person in charge placed paper towels at sink.
Violation #6
3-1C: .04(1)Roach found in container of pickles. Fly found in bag of rice. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: Foods discarded.
Violation #7
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw chicken stored on top of vegetables; Raw beef over ready to eat foods all in stand up cooler. Raw hamburger patties over ready to eat food in another stand up cooler. Unwashed cucumber over ready to eat foods in open top cooler. Raw egg over bean sprouts in prep 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.
Corrective Actions: Foods rearranged.
Violation #8
5-2: .04(7)(e)Masago on menu does not have an asterisk. Facility has added sushi to menu without remodel application from health department. Facility must apply before changing menu. 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 shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)
Violation #9
6-1C: .04(6)(d)Chicken cooling overnight did not reach 41F. 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: Chicken discarded.
Violation #10
11A: .04(6)(e)Chicken cooling overnight in large, closed container. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Cooling methods discussed.
Violation #11
14A: .04(4)(k)Cups being used as scoops in dry food bags. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: Cups removed.
Violation #12
17C: .07(1)(a)Facility has placed prep tables in middle of dining room to prep and serve boba teas. No remodel application was submitted to health department. Dining room ceiling is black acoustic tiles. 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) and 2. 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)
Violation #13
18: .07(5)(k)Observed two live roaches and flies throughout facility. **2nd consecutive violation on routine inspection** 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)
Violation #14
18: .07(5)(o)Live pet fish above boba prep area. Live animals may not be allowed on the premises of a food service establishment (except for fish aquariums, controlled service animals, patrol dogs accompanying security or police officers, pets in residential common areas at times other than meals, and on outside premises when special requirements are met by this Rule). (Pf)
Violation #15
18: .07(5)(l)A multitude of dead roaches in dry storage area. Dead roaches in non-operational ice machine. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. (C)
Additional remarks:
All cold and hot holding is in compliance unless noted otherwise.
Food additive: MSG and colors.
Three or more consecutive violations will result in permit suspension.
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.