Get notified by email when this case is updated.
Taki Japanese Steak House, located at 4711 Ashford Dunwoody Road, Suite 12 in Dunwoody, received a score of 58 points out of a possible 100 points during their 12/12/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed inadequate handwashing procedure within kitchen. Instructed PIC to ensure employees are washing hands thoroughly and effectively. Provided handwashing poster. CA: Employees must wash hands as described in provision 511-6-1.03(5)(b). COS: PIC educated on appropriate handwashing techniques and approach. Employees instructed to wash hands appropriately. Handwashing poster provided to PIC to remind employees.
Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(j)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employees eating meals in kitchen. Instructed PIC to enforce employees consuming food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employees stopped eating in undesignated spaces upon instruction.
Violation #3:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed broccoli in walk in cooler decomposing in closed, unlabeled container. Instructed PIC to discard broccoli and to reiterate importance of date labeling and FIFO policy. (FIFO=first in first out). CA: Food shall be safe, unadulterated, and honestly presented. COS: PIC discarded rotten broccoli.
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(b) – hot water and chemical-methods(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed sanitizing buckets made too low. PIC instructed employee to remake sanitizer, and checked sanitizer concentration. CA: Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC). COS: PIC instructed employee to remake bleach solution. Retested at 50 ppm chlorine.
Violation #5:
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 raw chicken and shrimp prepared that morning in reach in cooler above 41 degrees F. See asterisk in temperature log. Chicken and shrimp placed in walk in cooler for cooling. Ambient temperature of reach in cooler 42 degrees F. Instructed PIC to empty reach in cooler and mark as out of order. CA: 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 (5°C) or below. COS: Items placed in walk in cooler to cool to below 41 degrees F. PIC instructed to empty reach in cooler and mark as out of order until repairs can be completed.
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?: No
Repeat: No
Inspector Notes: Observed sushi rice on time as a public health control without variance. Observed tape on lid of sushi rice container with when the rice was placed on time and when it is to be discarded. Observed logs for sushi rice filled until March 2024, and empty after. Instructed PIC to discuss consistency with employees regarding filling out time logs. Also instructed PIC on TPHC specifications. CA: 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. Instructed to provide appropriate TPHC documentation and training for staff, must be provided to inspector by specified date.
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?: Yes
Repeat: No
Inspector Notes: Observed rice cooling in walk in cooler while fully covered. Also observed fried tempura shrimp cooling on counter top covered with linens. Observed beef in walk in cooler stored completely wrapped. Advised on proper cooling methods including small batches, shallow metal containers, ice baths, leaving items partially uncovered until completely cooled. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d). COS: Tempura shrimp moved to walk in cooler for cooling. Rice uncovered in walk in cooler. Beef in walk in cooler unwrapped.
Violation #8:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed accumulation under appliances and storage in main kitchen. Instructed PIC to clean and sanitize kitchen floors. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. COS: PIC instructed to assign employees to cleaning accumulation along floors and nonfood contact surfaces.
Violation #9:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed holes in floor of dry storage, indicative of rodent activity. Also observed droppings under dry storage reminiscent of rodent activity. Instructed PIC to repair storage space, and enlist approved pest control agency. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests; 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; Eliminating harborage conditions. PIC needs to send information regarding updated outreach to approved pest control agency by specified date.
Additional remarks:
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
Calibrated thermometers in ice water (degrees F)
DeltaTRAK 32.0
ThermoPen 32
Observed employee health reporting agreement forms.
Discussion points:
1) Express importance of thorough cleaning and sanitizing of food contact surfaces.
2) Express importance of designated eating spaces for employees.
3) Express importance of handwashing sink used exclusively for handwashing.
4) Express importance of consistently checking sanitizer solution for appropriate concentration.
5) Discussed usage of EPA-regulated sanitizers and disinfectants.
Sanitizer solution in buckets after remake: 50 ppm
Sanitizer solution in 3 compartment sink: 50 ppm
Accompanied by Curtis Frits
CLICK HERE to read the full report
Get notified by email when this case is updated.