MeAkan Japanese Sushi & Steakhouse, located at 1992 Watson Blvd in Warner Robins, received a score of 67 points out of a possible 100 points during their 02/22/2024 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
511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed numerous priority violations during today’s inspection: improper use of hand sink, not sanitizing utensils appropriately, improper storing of time/temperature control for safety (TCS) foods, not following correct time as public health control procedures and improper cooling of TCS foods. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Educate staff on proper food safety measures.
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food debris and bottles of soap stored in handsink of the main kitchen. A handwashing facility may not be used for purposes other than handwashing. Please use handsink for handwashing only.
Violation #3:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed 0 parts per million (ppm) on dishmachine in the main kitchen area. Employee states the dishmachine was repaired a few weeks ago for the sanitizer compartment and will call repairman to fix the problem. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution, 25 ppm as listed on the data plate. Recommend using the 3 compartment sink and working with a reputable repair company.
Violation #4:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed shell eggs on hibachi cart at 61F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Eggs were discarded.
Violation #5:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed white rice in Walk-in cooler stored at 46F. Employee states the rice was cooked the prior day (2/22/24). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. Food item was discarded.
Violation #6:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed container of sushi rice (81F) that is being held on time as public health control not labeled with its start or discard time. If time without temperature control is used as the public health control up to a maximum of 4 hours: 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. Employee discarded the rice.
Violation #7:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed 2 containers of cooked hibachi rice in the walk-in cooler tightly covered (46F). Employee states the rice was cooked the day prior (2/21/2024). Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:(i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; Pf(vi) Adding ice as an ingredient or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): Rice discarded.
Violation #8:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(h) – ice used as exterior coolant, prohibited as an ingredient (p)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a container of lemon wedges inside of the ice bin in the main kitchen area and in the waitress station. Ice Used as Exterior Coolant, Prohibited as Ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food. Employee removed the containers and discarded the ice.
Violation #9:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed gaps at the bottom of both doors leading to the exterior in the main kitchen. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Exterior doors used as exits need not be self-closing if they are: Solid and tight-fitting. Have the two rear doors threshold repaired.
Additional remarks:
Follow-up inspection will be conducted in 1-3 business days. Inspection accompanied with Rondarian Lunsford EHS III.