Remove ads by Supporting Independent News
Kumai Ramen, located at 3875 Venture Dr, Suite A-2 in Duluth, received a score of 63 points out of a possible 100 points during their 10/06/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Active Managerial Control measures were not satisfactory for the establishment to be in compliance with the code. Violations for using a hand sink, cleaning & sanitizing food contact surfaces, consumer advisory requirements for undercooked eggs, time as a control, (amongst other good retail practices) were observed today. 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:
2-2D: .06(2)(o)A metal pan was stored on the hand sink, below the faucet rendering the hand sink unusable/inaccessible. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf). A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: Pan removed from the hand sink & cleaned.
Violation #3:
4-2B: .05(8)(a)Employee washed & rinsed a metal food pan in the dish sink & then placed it on the drainboard without sanitizing it first. // After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P)
Corrective Actions: Pan was cleaned, rinsed & sanitized. //
Violation #4:
4-2B: .05(7)(a)1Observed food/debris on multiple knives stored clean on the knife rack. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: Items were cleaned & sanitized. //
Violation #5:
5-2: .04(7)(e)PIC (Person in charge) stated that eggs are served “medium rare”. The yolk did not look solid, nor fully cooked. PIC said the eggs are cooked 7-20 minutes, shelled, put in sauce & then kept in the walkin cooler. // This was noted on the 6/27/2025 Routine Inspection. // 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 #6:
6-1D: .04(6)(i)Multiple TCS (Time/Temperature Control for Safety) foods were held at room temperature & not time-stamped: cabbage, bean sprouts, corn, rehydrated mushrooms, etc. Employees were running around the kitchen putting start times & discard times on the time-controlled food. // 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: Labels with the start & discard times were placed on all time-controlled food. // ***Second Consecutive Violation.” //
Violation #7:
12A: .04(4)(q)Boxes, containers & bags of food stored on the floor in the walkin cooler & walkin freezer. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #8:
12C: .04(4)(m)Sanitizer bucket was stored on the floor by the dish sink. // ***Second consecutive violation*** // Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C)
Corrective Actions: A tray was placed between the bucket & the floor. //
Violation #9:
14A: .04(4)(k)Scoops for rice were stored in 71°F water. Scoop handles stored touching food in bulk food containers. A cup used as a scoop was stored in food. // *** Second Consecutive Violation” // 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: All items removed from food / from use. //
Violation #10:
14B: .05(10)(e) 1,2,4Food bowls stored on prep table/shelves with the food contact surface up. // *** Second Consecutive Violation *** // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Items inverted. //
Violation #11:
14C: .05(10)(e)1&3Single-use food containers were removed from the original package & stored with the food contact surface up on prep table/shelves. // Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
Corrective Actions: Items inverted. //
Violation #12:
15C: .05(7)(a)2,3Old stickers/residue left on the non food contact surfaces of food containers stored clean. Grease/food/debris buildup on the side of coolers, stoves, prep tables, cookline equipment, etc. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Violation #13:
16B: .06(2)(r)Dish sink drain line is leaking. The front hand sink faucet leaks when the cold water is kept on. Facility is turning the water off with the shut-off valves. // A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
Violation #14:
17D: .07(5)(d)Grease/debris buildup on the hood including the lights, filters & ansul systems pipes. // Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (C)
Additional remarks:
UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
*Follow-up inspection within 10 days.s
**Required additional routine inspection within the next 12 months.
– Facilities must earn a passing score of 80 or above on follow-up inspections.
*Food held at required hot & cold temperatures unless otherwise noted.
*The tuna used by the facility is canned tuna.
CLICK HERE to read the full report