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Hikari Botanical Cafe, located at 216 West Broad Street Suite B in Fairburn, received a score of 70 points out of a possible 100 points during their 12/30/2022 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1
4-1A – food separated and protected
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed raw animal food (covered container of raw beef) stored over ready-to-eat food (open container of black beans). COS> Moved beef to different cold holding unit with other raw meat and placed in the proper storage order. CA> Ensure ready to eat foods are above raw meats.
Violation #2
4-2A – food stored covered
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several uncovered containers of food in the refrigerators. CA> Cover food. COS> Foods were covered as required.
Violation #3
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed time control for safety / potentially hazardous food (Tofu) cold held at greater than 41 degrees Fahrenheit in bowl on prep top cutting board and rice found at 46 degrees Fahrenheit in buffet area reach in cooler. COS> rice and tofu discarded. CA> Store time/temperature control for safety foods at 41°F (5°C) or below. Do not use refrigeration that is not capable of keeping TCS foods at 41F or below.
Violation #4
8-2B – toxic substances properly identified, stored, used
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed toxic item stored by food. COS> Moved spray bottle of chemical and hand sanitizer from top of reach in cooler. Code> (c) Storage, Separation. 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
Violation #5
14C – single-use/single-service articles: properly stored, used
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed single-service articles improperly stored. COS> Flipped over. Code> e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
Violation #6
18 – insects, rodents, and animals not present
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the presence of rodents as evidenced by rodent droppings. CA/COS> (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
Remarks
suggest covering light at smoothie area that is currently not in use and changing ceiling tiles in buffet area to washable type – look for holes and seal them. Emailing no smoking sign and labeling requirements for sea moss jarred onsite
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