GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  SHOYA JAPANESE RESTAURANT
Address:   6035 PEACHTREE ROAD, SUITE A-101
City:  DORAVILLE Time In:  05 :  25 PM Time Out:  08 :  45 PM
Inspection Date:    03/11/2019   CFSM:  Pyosuke Makabe
Purpose of Inspection:    Routine    Follow-up    Initial   
     Issued Provisional Permit    Temporary   
Risk Type:   1   2   3 Permit#:  884364
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury.
Last Score

96
Grade

A
Date

02/19/16
Prior Score

94
Grade

A
Date

08/06/15
CURRENT SCORE CURRENT GRADE
 
82
  
B
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Fumiko Kanaya Date:   03/11/2019
Inspector (Signature)   Linda Marrazzo
Follow-up: YES circle   NO circle
Follow-up Date:
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
SHOYA JAPANESE RESTAURANT		 Permit #
884364		 Date
03/11/2019
Address
6035 PEACHTREE ROAD, SUITE A-101 		City/State
DORAVILLE GA 		Zipcode
30360
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Ambient Ambient / Sushi Bar, 34.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Octopus 35.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Scalop 40.0 ° F
Fish/Seafood Fish/Seafood / Sushi Bar, Conch 42.0 ° F Ambient Ambient / Sushi Bar, 39.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Smoked salmon 42.0 ° F
Fish/Seafood Fish/Seafood / Sushi Bar, Salmon 40.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Scallop 40.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Salmon (cooled to 46 in 1hour) 49.0 ° F
Ambient Ambient / Sushi Bar, 40.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Tuna 42.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Herring (cooled to 45 in 1hour) 48.0 ° F
Ambient Ambient / Sushi Bar, 39.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Tuna (just prepped) 47.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Stride bass (just prepped) 51.0 ° F
Fish/Seafood Fish/Seafood / Sushi Bar, Tuna 40.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Eel 141.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Crab 42.0 ° F
cut leafy greens cut leafy greens / Sushi Bar, Mixed greens 43.0 ° F Ambient Ambient / Sushi Bar, 13.0 ° F Ambient Ambient / Sushi Bar, 39.0 ° F
cut lettuce cut lettuce / Sushi Bar, Cut romaine (just prepped) 50.0 ° F Vegetables Vegetables / Sushi Bar, Cooked mushrooms 42.0 ° F Fish/Seafood Fish/Seafood / Sushi Bar, Crab 36.0 ° F
Eggs Eggs / Main Kitchen, Fried folded egg (down to 52 in 1hour) 72.0 ° F Chicken Chicken / Main Kitchen, Chicken skewer 184.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Salmon 206.0 ° F
Rice Rice / Main Kitchen, 160.0 ° F Soup Soup / Main Kitchen, Miso soup 201.0 ° F Ambient Ambient / Main Kitchen, 28.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Salmon* 50.0 ° F Chicken Chicken / Main Kitchen, Chicken skewered 60.0 ° F Ambient Ambient / Main Kitchen, 32.0 ° F
Beef Beef / Main Kitchen, Ribeye 35.0 ° F Vegetables Vegetables / Main Kitchen, Potato (just cooked) 56.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Shredded cabbage 39.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Salmon 37.0 ° F Ambient Ambient / Main Kitchen, 27.0 ° F cut leafy greens cut leafy greens / Main Kitchen, Shredded cabbage 39.0 ° F
Tofu Tofu / Main Kitchen, 37.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Octopus ball 38.0 ° F Ambient Ambient / Main Kitchen, 37.0 ° F
Eggs Eggs / Main Kitchen, 1000 year old egg 41.0 ° F Pork Pork / Main Kitchen, Cooked pork 41.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Squid 41.0 ° F
Ambient Ambient / Main Kitchen, 11.0 ° F Ambient Ambient / Bar, 41.0 ° F Ambient Ambient / Bar, 31.0 ° F
Ambient Ambient / Main Kitchen, 14.0 ° F Ambient Ambient / Main Kitchen, 35.0 ° F Pork Pork / Main Kitchen, Bacon 40.0 ° F
Beef Beef / Main Kitchen, 33.0 ° F Chicken Chicken / Main Kitchen, Raw chicken 43.0 ° F Ambient Ambient / Main Kitchen, 31.0 ° F
Ambient Ambient / Main Kitchen, 41.0 ° F Pork Pork / Main Kitchen, 42.0 ° F Fish/Seafood Fish/Seafood / Main Kitchen, Oysters 33.0 ° F
Fish/Seafood Fish/Seafood / Main Kitchen, Salmon 26.0 ° F Ambient Ambient / Main Kitchen, -11.0 ° F Ambient Ambient / Main Kitchen, -06.0 ° F
Ambient Ambient / Main Kitchen, 03.0 ° F Ambient Ambient / Main Kitchen, 39.0 ° F Tofu Tofu / Main Kitchen, 39.0 ° F
Ambient Ambient / Main Kitchen, 11.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed a small container of flaked salmon held at temperatures above 41F. The salmon was on an ice bath, but only the bottom of the container was touching ice. Advised employee to surround container with ice so that the salmon would decrease in temperature, to 41F or below. COS: Ice was added to the ice bath to surround the container.  Corrected On-Site.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Observed TPCH (time as a public health control) being utilized without using a time log and without having written procedures available. PIC does have the TPHC template, but it is not filled out. Advised PIC to fill out procedures for TPHC, keep a time log and label the item with the time it was prepared. Items using TPHC were par cooked chicken on skewers, kept in large container in the kitchen and sushi rice.  New Violation.
11A Violation of Code: [511-6-1.04(6)(e)] Observed several TCS items being cooled down using unapproved measures. The salmon (@49F) and herring (@48F) from the Fish Display Cooler 3 had just been prepared and were wrapped tightly with plastic wrap. The tuna (@47F) and the stride bass (@51F) had also just been prepared and were also tightly wrapped with plastic wrap. The potato (@56) in the Prep Top Cooler had been prepared 1 hour ago and was also covered with plastic wrap. Advised employee that, when cooling, food shall be in shallow container and left uncovered, so that heat can escape and cool air can flow over the food.  New Violation.
Person in Charge (Signature)    Date: 03/11/2019
Inspector (Signature) Linda Marrazzo Date: 03/11/2019
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2) (h) and (i).
Establishment
SHOYA JAPANESE RESTAURANT		 Permit #
884364		 Date
03/11/2019
Address
6035 PEACHTREE ROAD, SUITE A-101		 City/State
DORAVILLE GA 		Zipcode
30360
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
12A Violation of Code: [511-6-1.04(4)(q)] Observed many food items stored directly on the floor of the walk-in-freezer. There were do many food items on the floor I was unable to walk into the walk-in-freezer. There was also a box of wheat cakes on the floor and several boxes of green onions stacked in a bus tub, but still not 6 inches from the floor, in the walk-in-cooler. Advised PIC that all food items must be at least 6 inches off the floor at all time.  Repeat Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Observed several wiping cloths stored on the prep line in the main kitchen. Advised PIC that wiping cloths must be stored in a sanitizer bucket between uses.  Repeat Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed several scoops stored in bulk bins with their handles touching the food. Advised PIC that handles of scoops must always be stored face up and not touching the food.  Repeat Violation.
Remarks Dish machine: 50ppm Chlorine
Sanitizer buckets: 50ppm, 50ppm, 50ppm Chlorine
Recent grease trap: Apex, 12/10/18
Recent pest control: Orkin, 03/05/19
Observed parasite destruction letters.
Observed vomit/fecal sanitizer. No written procedures available.
Observed employee health agreement, not signed.
Advisements:
-Have employees sign "employee health agreement" form/ Not having proof of employee health policy will be violation 2-2A on future inspections.
Provided and discussed: Employee Illness Quick Decision Guide, Vomit/Fecal Clean Up Procedures.
Person in Charge (Signature)    Date: 03/11/2019
Inspector (Signature) Linda Marrazzo Date: 03/11/2019

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