Ichiban Buffet receives a 65% on their recent health inspection

Ichiban Buffet, located at 2210 Holly Springs Pkwy in Canton, received a score of 65 points out of a possible 100 points during their 08/22/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A – pic present, demonstrates knowledge, performs duties
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no active managerial control at facility and several critical violations. Person in charge (PIC) was unable to answer simple food safety questions. Please see the responsibilities of the PIC below: 511-6-1.03(2)(a)-(l)(n)(o) – Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf (b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf (c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf (d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf (f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf (g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Pf (h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; Pf (i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf (j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf (k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf (l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf (n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.Pf (o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf

Violation #2
4-2A – food stored covered
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food left uncovered throughout entire kitchen area and many flies in kitchen. All food must be kept covered while not in use to prevent overhead contamination.

Violation #3
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed substantial black mold along the interior portions of bulk ice machine. COS by immediately discontinuing use of ice and beginning cleaning process. Must increase cleaning frequency to a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum. NOTE: this is the 3rd consecutive violation under this code. PIC must ensure ice machine is being properly cleaned.

Violation #4
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed dish machine not dispensing chlorine. Chlorine sanitizer must be dispensed at 50 ppm. COS by discontinuing use of dish machine and setting up 3-compartment sink. The PIC must be using test strips daily to ensure proper concentration.

Violation #5
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed time/temperature control for safety (TCS) food on prep top/reach in unit and walk-in cooler being cold held at temperatures greater than 41°F. TCS foods in prep top/reach-in unit were temping between 43-69°F and TCS foods in walk-in were between 44-66°F with an ambient temperature of 52°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F or below. COS by discarding.

Violation #6
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cut watermelon on buffet line being cold held at above 41°F. Watermelon becomes TCS once cut and is subject to cold holding–this was noted on the last inspection. COS by discarding

Violation #7
6-1C – proper cooling time and temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed ribs and cooked shrimp prepared several days ago not cooled to 41°F or below within allotted time frame. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F to 70°F; P and (ii) Within a total of 6 hours from 135°F to 41°F or less. P COS by discarding. Health Authority recommends placing time documentation on items cooling to help ensure that products are cooling to 41°F or below within 6 hours.

Violation #8
6-1D – time as a public health control: procedures and records
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed all sushi utilizing time as a public health control not discarded after 4 hours. Also observed no written procedure of sushi, rice, and cooked foods on buffet line. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf (iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and (iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P COS by discarding. PIC must develop written procedure.

Violation #9
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several TCS foods in reach-in and walk-in cooler not date marked. TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Violation #10
12A – contamination prevented during food preparation, storage, display
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed three watermelons in walk-in cooler and other items in main kitchen area stored directly on floor. All food must be stored 6 inches off the floor. COS by properly storing.

Violation #11
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed gaskets of prep top/reach-in unit in main kitchen in disrepair. Gaskets must be replaced.

Violation #12
15C – nonfood-contact surfaces clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed mold accumulations along food storage shelves in walk-in cooler nearest back door. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be cleaned and sanitized.

Violation #13
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed extremely low grout on floors in warewash and back kitchen area. Some tiles are also in disrepair. Floors must be re-grouted and tiles must be repaired or replaced.

Violation #14
17C – physical facilities installed, maintained, and clean
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Handwashing sink nearest meat sink is separating from wall. Must remove old silicone and re-silicone with a smooth bead for easy cleaning.

Violation #15
18 – insects, rodents, and animals not present
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed many flies in main kitchen area. 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.

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