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Tokyo Hibachi & Sushi, located at 111 Banks Rd in Fayetteville, received a score of 33 points out of a possible 100 points during their 12/23/2025 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 many foodborne illness and public health intervention violations including handwashing, hand sinks set up and accessible, food packaging in good condition, separation of food, ensuring food contact surfaces are clean, time and temperature control for safety of food, and proper chemcial usage/storage. CA: It is the responsibility of the person-in-charge to prevent, identify, and correct violations as they occur/as necessary.
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee who was cleaning dirty dishes, put clean dishes away, and then handle food without washing their hands; observed another employee attempt to clean/wring out wet wiping cloths, left the kitchen, returned to the kitchen, and then started making food without washing their hands. COS. Employee washed hands; food discarded. CA: Hands shall be washed prior to working with food and when contamination occurs.
Violation #3:
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: Yes
Inspector Notes: Observed employee drinks stored in non-single-use containers that were stored on the line and also stored with above single-use items and plastic wrap; observed eating their food on a storage table/shelf over food intended for consumer consumption. COS. Drinks removed; employee eating was moved and contaminated food was discarded. CA: Employee drinks shall be in single-use containers with a straw and lid and employee drinking and eating shall occur in designated areas that prevent contamination of food and food contact surfaces.
Violation #4:
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?: Yes
Repeat: Yes
Inspector Notes: Observed hand sinks blocked by items being placed in front of the sinks and by items that were placed into the basin of the sinks. COS. All items moved. CA: Hand sinks shall be kept clear and accessible at all times.
Violation #5:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hand sink in the kitchen was not stocked with hand drying provisions. COS. Paper towels added. CA: Hand drying provisions shall be available at all hand sinks.
Violation #6:
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 that the facility only had ~10 cans in the facility, however, half of them were dented. COS. Dented cans discarded. CA: Food packaging shall be in good condition to protect the integrity of the food.
Violation #7:
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 cooked shrimp stored with/on the same tray as the raw fish in the front cooler; observed raw spicy tuna and raw spicy salmon stored over apples and avocados; observed raw beef not in the original packaging that was stored with and above cooked dumplings and cooked shrimp. COS. All units rearranged to prevent cross contamination; items that were contaminated were discarded. CA: Food shall be stored in a manner that prevents cross contamination.
Violation #8:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(8)(a) – before use after cleaning(p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility was only washing dishes with soap; they were not sanitizing dishes. COS. Dishes were washed, rinsed, and sanitized. CA: Food contact surfaces shall be properly washed, rinsed, and sanitized.
Violation #9:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the drain for the 3-compartment sink had clogged and an employee took the knife sharpener, used the sharpener to shove/unclog the drain, rinse the sharpener off with water, and then returned it to the rack to be stored with all of the clean knives; picture of the employee using the sharpener to unclog the drain is attached to the report. COS. Sharpener and knives were washed, rinsed, and sanitized. CA: Food contact surfaces, equipment, and utensils shall be washed, rinsed, and sanitized when contamination has occurred.
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?: Yes
Repeat: No
Inspector Notes: Observed cold TCS food that was being held above 41 F (tofu, crab, sushi). COS. Items discarded. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
Violation #11:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed hot TCS food (rice) stored below 135 F. COS. To be discarded 4 hours from when it was cooked. Recommended action: Facility states that they are attempting to use time as a public health control, however, they are not marking the time of the items placed out and are unable to produce their time as a public health control policy. Recommend rewriting the plan if it can not be found and following it. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
Violation #12:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(e) – conditions of use (p, pf, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility has residential pesticides in the kitchen. COS. Discarded. CA: Conditions of use for all chemicals in the facility shall be followed, including only using residential pesticides in residential setting.
Violation #13:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(o) – medicines, restriction & storage (p, pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility is storing eye drops with and above food and food contact surfaces. COS. Discarded. CA: Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment and they shall be stored in a manner that prevents contamination of food and food contact surfaces.
Violation #14:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed squirt bottles and powdered foods that were not labeled; items were both on the line and in the back prep/storage area. COS. Labels added. CA: Non-easily identifiable foods shall be labeled with the common name of the product.
Violation #15:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed that the facility was thawing imitation crab by having it sit out in a bucket. COS. Placed into a cooler. CA: Thawing shall occur using an approved method such as under cold running water, by placing in refrigeration, by microwaving and immediately cooking, or by cooking from frozen.
Violation #16:
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 wet wiping cloths stored on counters. COS. Placed into sanitizer solution. CA: Wet wiping cloths shall be stored in sanitizer solution that is at the appropriate concentration between uses.
Violation #17:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed utensils without handles being stored in product. COS. Removed. CA: In-use utensils shall have handles and the handles shall be stored above the level of the product.
Violation #18:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(e)1,2,4 – equipment, utensil, linens, stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed plates at the sushi station were stored upright without over head protection. CA: Plates shall be stored inverted or with overhead protection.
Violation #19:
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?: No
Repeat: No
Inspector Notes: Observed containers stacked while wet. CA: Containers shall be thoroughly air dried prior to stacking.
Violation #20:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(i) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dirty/soiled cardboard being used to line shelves throughout the kitchen. COS. Removed. CA: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Violation #21:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed accumulation of debris on the inside/outside of equipment and shelves. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.
Violation #22:
17A – toilet facilities: properly constructed, supplied, cleaned
511-6-1.07(2)(l) – toilet rooms, enclosed (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed that bathroom doors do not close all the way on their own. CA: Bathroom doors shall be self-closing and tight-fitting.
Violation #23:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed heavy accumulation of debris on floors, especially undershelves and equipment; observed accumulation of grease and debris on ceilings. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
Additional remarks:
Due to the facility receiving an unsatisfactory score, the facility shall receive a reinspection within the next 10 business days. The department requests that a risk control plan be conducted to discuss long term compliance. Please reach out to the inspector to schedule.
Google Translate is used at this time to translate the exit interview into Chinese; output was copied and pasted into an email to the operators.
CLICK HERE to read the full report