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Super Hibachi Calhoun Inc., located at 422 W Belmont Dr in Calhoun, received a score of 53 points out of a possible 100 points during their 10/03/2025 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 PIC unable to perform duties due to multiple risk factor violations food in good condition, using approved handwashing sink, employee health, bodily fluid clean-up kit, food separated and protected, food stored covered, cold holding. CA: PIC must ensure compliance with all risk factors. No COS can be noted. Inspector must return (follow-up inspection).
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM is unable to access training needs to employees based on risk factor violations. CA: CFSM must assess training needs of employees and request formal training as needed. No COS can be noted. Inspector must return (follow-up inspection).
Violation #3:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed PIC unable to demonstrate verification that employees were informed of their responsibilities to report symptoms and illnesses. CA: PIC must present documentation to demonstrate employees were informed of when to report. No COS can be noted. Inspector must return to verify employees have received training. 10/6/25: Verified employees have been notified of symptoms and illnesses, employee health on file.
Violation #4:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed personal drinks on shelving over prep table in kitchen not in a single service cup with a lid and straw. CA: All personal drinks must be stored in a single service container with a lid and straw and stored in an area away from food and equipment. COS: Drink containers were removed from kitchen and taken to manager office.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food service employee come in from outside and rinse their hands in a warewashing sink. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing. COS: Employee was informed of where to wash hands, and properly washed hands in handwashing sink.
Violation #6:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed no bodily fluid clean-up kit or corresponding procedures. CA: Food service establishment must have a bodily fluid clean-up kit and written procedures when responding to vomiting or diarrheal event. No COS can be noted. Inspector must return to ensure documentation is present and is specific to the kit provided. 10/6/25: Verified bodily fluid clean-up kit and procedures are readily available at facility.
Violation #7:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(3)(e) – package integrity (pf)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple cans dented at the seam. CA: Dented cans must be removed when dent has compromised the hermetic seal. COS: Cans were placed on separate shelf labeled do not use.
Violation #8:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed container with raw fish stored directly ontop of container with cooked fish in reach-in cooler. CA: Foods must be stored by minimum cook temperature. COS: No contamination was observed. Cooked fish was placed on top shelf.
Violation #9:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed containers with cut potatoes and cut cabbage in walk-in cooler uncovered. Foods were not actively cooling. CA: Foods must be covered except when cooling. COS: Cut potatoes and cut cabbage were covered.
Violation #10:
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: No
Inspector Notes: Observed TCS food reading above 41F in the display freezer at sushi bar (Fish eggs 56, tofu 55, sliced cucumber 45, and sliced egg 56). CA: Cold TCS food shall be maintained at 41F or below. COS: Fish eggs, tofu, and egg were discarded as they were prepper over 4 hours prior. Sliced cucumber was relocated to reach in cooler for cooling as it had been prepped less than an hour prior. Display freezer was not turned on. 10/6/2025: Ambient temp of sushi cooler reading 48F, imitation crab meat=63F, cram cheese=60F). Food items were placed in cooler 1 hour ago, items taken to walk-in cooler to allow for rapid cooling. PIC will ensure unit is working properly before use. Health Department will recheck unit.
Violation #11:
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?: Yes
Repeat: No
Inspector Notes: Observed TCS foods reading above 41F on prep-table across the cook line (cut cabbage= 76F, container of liquid butter=78F). CA: Cold TCS food shall be maintained at 41F or below. COS: Cut cabbage and liquid butter container were placed on the prep-table about 1 hour ago. Items were taken to walk-in cooler to aid in rapid cooling.
Violation #12:
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?: Yes
Repeat: No
Inspector Notes: Observed TCS foods reading above 41F on prep-top cooler across the cook line (pooled eggs=49F). CA: Cold TCS food shall be maintained at 41F or below. COS: Container of pooled eggs was placed in the prep-top cooler about 2 hour ago. Pooled eggs were placed in reach-in cooler.
Violation #13:
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?: No
Repeat: No
Inspector Notes: Observed sushi rolls stored at sushi station with begin time labels for a 4 hour time control without the TPHC written policy. CA: If time without temperature control is used as the public health control up to a max of 4 hours: the food shall have a written procedure indicating what foods fall under the time control policy. COS: PIC was educated on the reequipment for a written time as public health control policy/procedure and will implement and have ready for review for Health Department inspections.
Violation #14:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several food storage containers (salt, seasonings) not identified with food common name. COS: employee assigned to label food storage containers with food common name.
Violation #15:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sanitizer cloth stored on table and not in sanitizer bucket at front food service area. CA: PIC removed cleaning rag.
Violation #16:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple food pans wet stacked. COS: Food pans were arranged to allow for proper air drying.
Violation #17:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed plastic forks and spoons stored lying down in opposite directions for customers to reach into and grab. CA: PIC reorganized silverware into metal utensil holder with handle parts of spoons and forks up fro customers to take.
Violation #18:
17B – garbage/refuse properly disposed; facilities maintained
511-6-1.06(5)(k),(l) – storing refuse, recyclables & receptacles; areas, enclosures, & receptacles, good repair (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed trash on ground around dumpster enclosure. No COS can be observed, inspector must return to verify enclosure has been cleaned.
Violation #19:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee personal food items stored in reach-in coolers not separated from food service food items. COS: Employee relocated items to bottom shelving in a container labeled for employee/personal use.
Additional remarks:
Joint Inspection: Jordan Talley
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