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Hikari Botanical Cafe, located at 216 West Broad Street Suite B in Fairburn, received a score of 59 points out of a possible 100 points during their 12/14/2022 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
| Violation #1 |
| 3-1C – food in good condition, safe, and unadulterated |
| Points: 9 |
| Corrected during inspection?: No |
| Repeat: No |
| Inspector Notes: Observed several spoiled foods in reach-in cooler (coleslaw, meet loaf, chicken, sauces and molded vegetables). Food shall be safe, unadulterated, and honestly presented. PIC discarded foods |
| Violation #2 |
| 4-1A – food separated and protected |
| Points: 9 |
| Corrected during inspection?: No |
| Repeat: No |
| Inspector Notes: Observed the failure to separate raw food from ready to eat foods in reach-in coolers in front food cooler (raw beef with ready to eat cooked chicken and meat loaf) and in reach in cooler in the kitchen (fresh vegetable with raw chicken, mushrooms and fruits on the floor of refrigerator). Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from 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, and cooked ready-to-eat food. Informed PIC to separate raw foods from Ready to eat foods to prevent contamination. |
| Violation #3 |
| 4-2B – food-contact surfaces: cleaned & sanitized |
| Points: 4 |
| Corrected during inspection?: No |
| Repeat: Yes |
| Inspector Notes: Observed cleaned utensils with remnants of old food labels stacked in the ware washing area. Food labels shall be completely removed during the ware washing process to prevent the recontamination of utensils. C/A: Advised PIC to ensure food labels are completely removed during the ware washing process. |
| Violation #4 |
| 6-1B – proper hot holding temperatures |
| Points: 9 |
| Corrected during inspection?: Yes |
| Repeat: No |
| Inspector Notes: Observed in front food pass through warmer hot hold cooked chicken at 99 degree F, beef patties 51, mac and cheese 116 F) not held at 135 degrees Fahrenheit or above. Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded food. |
| Violation #5 |
| 6-2 – proper date marking and disposition |
| Points: 4 |
| Corrected during inspection?: Yes |
| Repeat: No |
| Inspector Notes: Observed foods (mac & cheese, collards and chili, spoiled Shredded chicken, and spoiled Cole slaw) prepared on site and held more than 24 hours without proper date mark. PIC discarded foods. |
| Violation #6 |
| 12D – washing fruits and vegetables |
| Points: 3 |
| Corrected during inspection?: No |
| Repeat: Yes |
| Inspector Notes: Observed vegetable prep sink used for other purposes (storing dirty utensils)than intended. Sinks shall be used for intended purposes only. PIC advised the second time (repeated offense)to ensure sinks are used for intended purpose. |
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