Kumo Hibachi Sushi, located at 485 East Main Street in Cartersville, received a score of 51 points out of a possible 100 points during their 01/06/2023 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: Person in charge not performing duties; employees not properly trained in food safety as it relates to their assigned duties. CA: PIC and food employees need to be retrained in food safety as it relates to their assigned duties.
Violation #2
1-2B – certified food protection manager
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CA: Persons-In-Charge, managers, and CFSM must be properly trained or retrained.
Violation #3
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food service employee handle washed lemons with bare hands. CA: Discussed with PIC. Lemons are used as a garnish on plated food. Lemons were re-washed.
Violation #4
2-2A – management knowledge, responsibilities, reporting
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: PIC provided with blank copies of employee health policies. Each food service employee must sign indicating they’ve received employee health training and agreements must be kept on file for health department review.
Violation #5
2-2B – proper eating, tasting, drinking, or tobacco use
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed opened canned drinks stored in kitchen. Upon discussion with PIC, employees are allowed to drink canned beverages in the kitchen. CA: Discussed requirement for employee personal drinks in kitchen area or any are of facility where food prep or storage takes places to be in a single use cup with lid and straw.
Violation #6
3-1D – required records: shellstock tags, parasite destruction
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: CFSM/PIC could not provide a statement from the supplier (New Ocean) identifying that fish sold as raw, raw-marinated or undercooked is frozen by the supplier for parasite destruction; nor could the CFSM/PIC provide freeze records maintained by the permit holder for fish that are frozen for parasite destruction on the premises. CA: All raw seafood from this supplier that is served raw or undercooked must be discarded or removed from the premises for personal use.
Violation #7
4-2B – food-contact surfaces: cleaned & sanitized
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed soda dispensing nozzles and tea nozzles not cleaned and sanitized frequently enough to keep them clean to sight and touch. CA: Nozzles were immediately removed to be cleaned and sanitized and tea container was switched out with a new, cleaned one.
Violation #8
6-1A – proper cold holding temperatures
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple potentially hazardous TCS foods throughout the facility improperly cold holding above 41 degrees Fahrenheit (see temp log). Sliced cucumber, house made spicy mayo and fish eggs stored on the counter top in the sushi area were out of temperature for less than 4 hours and were relocated to the walk-in cooler to rapidly re-cool. Discussed use of an ice bath or proper 4 hour time as a public health control procedure. Portioned cups of spicy mayo in the reach-in cooler were prepared two days prior and were discarded.
Violation #9
6-1C – proper cooling time and temperature
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed potentially hazardous TCS food (house made teriyaki sauce) improperly cooling in walk-in cooler. Per discussion with PIC, sauce was made at 11:30am. At 3:45pm the sauce was 99 degrees Fahrenheit. The sauce did not cool from 135 degrees to 70 degrees within 2 hours. CA: Sauce will either be discarded or labelled for personal use and removed from the facility. Discussed cooling parameters, taking internal food temperatures of foods that are cooling and approved methods of cooling. All staff to be re-trained on cooling procedure.
Violation #10
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple potentially hazardous TCS foods throughout the facility that had be prepared greater than 24 hours prior that were not labelled with a 7 day date mark, or had an old label remaining on the container. CA: Discussed with PIC. PIC was able to verify dates that items were prepped and label were added.
Violation #11
12B – personal cleanliness
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple food service employees handling food with no hair restraint. CA: Discussed with PIC. PIC refused to put on hair restraint or instruct other staff members to put one on.
Violation #12
13A – posted: permit/inspection/choking poster/handwashing
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed old inspection report displayed and not current report with a score of 80. CA: Discussed with PIC. Current report must always be displayed in public view.
Violation #13
14C – single-use/single-service articles: properly stored, used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed single use items throughout kitchen (tin foil, parchment paper, cardboard) to line shelving. CA: All single use items used as liners must be removed.
Violation #14
14C – single-use/single-service articles: properly stored, used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed empty soy sauce buckets and seaweed containers being reused for food storage in the dry storage area and in the walk in cooler. CA: Instructed PIC that once the buckets are empty they must be discarded; commercial grade reusable food storage containers must be purchased for use in the kitchen.
Violation #15
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed raw wood throughout facility (countertops, shelving, storage). CA: Raw wood needs to be re-finished with a gloss or coating of paint so that it is smooth and cleanable.
Remarks
Discussed the following with the person-in-charge:
-Updating the menu so steak is included in the consumer advisory statement.
-Adding hand wash signs to all hand sinks.
-Installing a splash guard between hand sink and produce prep sink.
-Proper way to thaw ROP seafood.
-Proper storage of scoops in containers of food.
-Keeping packaging for fabric netting used for sushi rice for verification of food grade material.
-Ensuring all boxes of food are stored on a shelf or pallet at least 6 inches off the ground.
-Labelling a space on the dry storage shelf for dented cans.
-Installing wire racks or dish racks for proper air drying.
-Keeping all personal items contained in labelled designated areas.
-Removing cardboard and properly replacing ceiling tiles.
-Labelling of all sauce bottles.
-Increased frequency of routine cleaning throughout facility.
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