Volcano Steak and Sushi in Hiram receives a 68% on their recent health inspection

Volcano Steak and Sushi, located at 5750 Wendy Bagwell Pkwy Ste 110 in Hiram, received a score of 68 points out of a possible 100 points during their 01/12/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
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 no paper towels at hand washing sink in back of kitchen. CA: Each handwashing sink to be stocked with hand drying provision. COS: PIC placed towels at sink.

Violation #2:
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 kit and no written procedure for responding to contamination events available in the facility. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site. PIC notified to obtain kit by correct by date.

Violation #3:
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 raw tuna/ blood stored on top of containers of portioned sliced cucumbers & imitation crab in walk-in cooler. CA: Food to be stored by internal cook temperature. COS: PIC arranged cooler.

Violation #4:
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 opened container of raw scallops and opened container of raw beef stored above containers of RTE teriyaki sauce in reach-in cooler in main kitchen area. CA: Food to be stored by internal cook temperature. COS: PIC moved product to be stored by cook temperature.

Violation #5:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed food employee wearing gloves leave kitchen area and rinse off spatulas with water hose, then return to kitchen area and pick up raw beef and place on grill with same gloved hands. Employee did not remove gloves or wash hands between tasks. CA: Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: PIC had employee remove glove and wash hands before donning new gloves.

Violation #6:
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 unopened packages of raw fish, and portioned containers of RTE raw fish eggs stored above raw unwashed vegetables in walk in cooler. CA: Food to be stored by internal cook temperature. COS: PIC arranged cooler.

Violation #7:
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 bulk container of cut lettuce holding at a temperature greater than 41F in walk-in cooler. PIC stated lettuce had been prepared and stored in cooler from day before. CA: Cold TCS food items to be maintained at 41F or below. COS: Lettuce had been in unit greater than 4 hours therefore discarded.

Violation #8:
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 site made yum yum sauce holding at a temperature greater than 41F on hibachi cart in main kitchen area. CA: Cold TCS food to be maintained at 41F or below. COS: PIC stated sauce had been out less than an hour, therefore placed in reach-in cooler to rapidly cool.

Violation #9:
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 cooked white rice stored at a temperature less than 135F on shelf in main kitchen area. Employee stated rice was brought out of cooler at 10:30am to be re-heated. CA: Hot TCS food items to be maintained at 135F or above. CA: PIC chose to cool rice down. Rice was placed in WIC to rapidly cool.

Violation #10:
6-2 – proper date marking and disposition
511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed bulk container of site-made teriyaki sauce (prepped 1/2/26), and bulk container of site-made ginger dressing (prepped 1/4/26) held in facility past discard dates. CA: TCS food items to be discarded if exceeds 7 days, prep day starting as day 1. COS: PIC discarded food products.

Violation #11:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple RTE TCS food items (cooked noodles, cooked shrimp, portioned containers of teriyaki sauce, spicy crab salad, tofu, sliced cucumbers) held in facility greater than 24 hours without datemark label. CA: RTE TCS food items prepped/ cooked or removed from original packaging to bare date mark label for when food item is to be served or discarded by. 7 days max. COS: PIC discarded food items.

Violation #12:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee wearing bracelet on wrist while preparing food at sushi bar. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC had employee remove bracelet.

Violation #13:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed employee preparing food without a hair restraint in prep area of main kitchen. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority. COS: Employee put on hat.

Violation #14:
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 multiple damp cloths stored on counter tops, food preparation surfaces, hibachi cart, and in sushi bar area. CA: Cloths in-use for wiping food spills shall be maintained dry or placed back into sanitizer bucket between uses. COS: PIC removed towels and placed in sanitizer bucket, or in dirty linen area.

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 wiping cloths stored in multiple sanitizer buckets at a concentration less than manufacturers recommendation throughout facility. CA: cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC had sanitizer buckets re-made to proper concentration.

Violation #16:
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: Yes
Inspector Notes: Observed employee purse stored on shelf above single-service items on expo line. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee items.

Violation #17:
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: Yes
Inspector Notes: Observed multiple personal items (phone, hats, backpacks, jackets) stored on dry ingredient shelf in back of kitchen. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee items to office.

Additional remarks:
Discussed:
-Remove consumer advisory from kid menu
-Re-use of single service articles
-“Keep refrigerated” items
-All food products with common name
-Prep Sink Usage
-Chemical Storage
*All items actively cooling to cool at a rate to meet temperature in allotted time
PIC- Person in Charge
CA- Corrective Action
COS- Corrected on site
Inspection conducted w/ Charles Barton

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