Food Facility Inspection Report

GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report

Establishment Name: Extreme Teriyaki Grill Express

Address: 1801 Howell Mill RD NW STE 610

City:

Atlanta

Time In:

Time Out:

Inspection Date:

04/04/2024

CFSM:

Alejandro Gutierriez ( exp. 03/28)

Purpose of Inspection: Routine Followup Initial
Issued Provisional Permit Temporary

Risk Type: 1 2 3 Permit#: FSP-060-001644

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. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.

Last Score 87	Grade B	Date 09/12/23
Prior Score 91	Grade A	Date 03/15/23

CURRENT SCORE

CURRENT GRADE

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
					1-2A. PIC present, demonstrates knowledge, performs duties
					1-2B. Certified Food Protection Manager
2	IN	OUT	NA	NO	Employee Health, Good Hygienic Practices, Preventing Contamination by Hands	9 points
					2-1A. Proper use of restriction & exclusion
					2-1B. Hands clean and properly washed
					2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed
						4 points
					2-2A. Management knowledge, responsibilities, reporting
					2-2B. Proper eating, tasting, drinking, or tobacco use
					2-2C. No discharge from eyes, nose, and mouth
					2-2D. Adequate handwashing facilities supplied & accessible
					2-2E. Response procedures for vomiting & diarrheal events
3	IN	OUT	NA	NO	Approved Source	9 points
					3-1A. Food obtained from approved source
					3-1B. Food received at proper temperature
					3-1C. Food in good condition, safe, and unadulterated
					3-1D. Required records: shellstock tags, parasite destruction
4	IN	OUT	NA	NO	Protection From Contamination	9 points
					4-1A. Food separated and protected
					4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food
						4 points
					4-2A. Food stored covered
					4-2B. Food-contact surfaces: cleaned & sanitized

Compliance Status						COS	R
5	IN	OUT	NA	NO	Cooking and Reheating of TCS Foods, Consumer Advisory	9 points
					5-1A. Proper cooking time and temperatures
					5-1B. Proper reheating procedures for hot holding
						4 points
					5-2. Consumer advisory provided for raw and undercooked foods
6	IN	OUT	NA	NO	Holding of TCS Foods, Date Marking of TCS Foods	9 points
					6-1A. Proper cold holding temperatures
					6-1B. Proper hot holding temperatures
					6-1C. Proper cooling time and temperature
					6-1D. Time as a public health control: procedures and records
						4 points
					6-2. Proper date marking and disposition
7	IN	OUT	NA	NO	Highly Susceptible Populations	9 points
					7-1. Pasteurized foods used: Prohibited foods not offered
8	IN	OUT	NA	NO	Chemicals	4 points
					8-2A. Food additives: approved and properly used
					8-2B. Toxic substances properly identified, stored, used
9	IN	OUT	NA	NO	Conformance with Approved Procedures	4 points
					9-2. Compliance with variance, specialized process and HACCP plan

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
		10A. Pasteurized eggs used where required
		10B. Water and ice from approved source
		10C. Variance obtained for specialized processing methods
		10D. Food properly labeled; original container
11	OUT	Food Temperature Control	3 points
		11A. Proper cooling methods used: adequate equipment for temperature control
		11B. Plant food properly cooked for hot holding
		11C. Approved thawing methods used
		11D. Thermometers provided and accurate
12	OUT	Prevention of Food Contamination	3 points
		12A. Contamination prevented during food preparation, storage, display
		12B. Personal cleanliness
		12C. Wiping cloths: properly used and stored
		12D. Washing fruits and vegetables
13	OUT	Postings and Compliance with Clean Air Act	1 point
		13A. Posted: Permit/Inspection/Choking Poster/Handwashing
		13B. Compliance with Georgia Smoke Free Air Act

Compliance Status			COS	R
14	OUT	Proper Use of Utensils	1 point
		14A. In-use utensils: properly stored
		14B. Utensils, equipment and linens: properly stored, dried, handled
		14C. Single-use/single-service articles: properly stored, used
		14D. Gloves used properly
15	OUT	Utensils, Equipment and Vending	1 point
		15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
		15B. Warewashing facilities: installed, maintained, used; test strips
		15C. Nonfood-contact surfaces clean
16	OUT	Water, Plumbing and Waste	2 points
		16A. Hot and cold water available; adequate pressure
		16B. Plumbing installed; proper backflow devices
		16C. Sewage and waste water properly disposed
17	OUT	Physical Facilities	1 point
		17A. Toilet facilities: properly constructed, supplied, cleaned
		17B. Garbage/refuse properly disposed; facilities maintained
		17C. Physical facilities installed, maintained, and clean
		17D. Adequate ventilation and lighting; designated areas used
18	OUT	Pest and Animal Control	3 points
		18. Insects, rodents, and animals not present

Person in Charge (Signature)

(Print) Kris Bernal

Date:

Inspector (Signature)

Follow-up:

YES

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 Extreme Teriyaki Grill Express	Permit # FSP-060-001644	Date 04/04/2024
Address 1801 HOWELL MILL RD NW STE 610	City/State ATLANTA GA	Zipcode 30318

TEMPERATURE OBSERVATIONS
Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Crab salad	36.0 ° F	Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, Salmon	38.0 ° F	Cold Holding, Main Kitchen, Counter Top/Table, Dairy, Crab Rangoon	57.0 ° F
Cold Holding, Main Kitchen, Counter Top/Table, Chicken, Eggroll	70.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw chicken	46.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Beef, Raw beef	44.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Raw shrimp	44.0 ° F	Hot Holding, Main Kitchen, Crock, Rice, Rice	130.0 ° F	Hot Holding, Main Kitchen, Crock, Rice, Brown rice	176.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Chicken, Raw chicken	40.0 ° F	Cold Holding, Main Kitchen, Reach In Cooler, Beef, Raw beef	40.0 ° F	Cold Holding, Main Kitchen, Reach-in Freezer, Fish/Seafood, Salmon	19.0 ° F

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A	Violation of Code: [511-6-1.03(2)] No person in charge at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance. Educated staff on the need for a PIC at all times. New Violation. Correct By: 04/05/2024
2-2D	Violation of Code: [511-6-1.06(2)(o)] Observed hand washing sink blocked with stacks of food. Hand washing sinks must be accessible at all times. Advised staff to move boxes. New Violation. Correct By: 04/05/2024
4-1A	Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw chicken stored next to raw shrimp both stored above raw beef. Observed raw beef and raw chicken stored amongst RTE foods. Contamination should be prevented by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Advised employees to discard of food and reorganize. Repeat Violation. Correct By: 04/05/2024

Person in Charge (Signature)

Date:

Inspector (Signature) Carigan Davis

Date: 04/04/2024

Food Establishment Inspection Report Addendum

Establishment Extreme Teriyaki Grill Express	Permit # FSP-060-001644	Date 04/04/2024
Address 1801 HOWELL MILL RD NW STE 610	City/State ATLANTA GA	Zipcode 30318

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
4-2B	Violation of Code: [511-6-1.05(6)(n)] Observed no sanitizer available in facility. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P PIC will obtain EPA and NFS approved sanitizer. New Violation. Correct By: 04/05/2024
6-1A	Violation of Code: [511-6-1.04(6)(f)] Observed failure to maintain TCS food items (chicken, beef, shrimp, egg rolls, Rangoon) at or below 41F. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Instructed employees to discard all food in drawers and counters and to relocated fresh items to walk in or reach in cooler. Corrected On-Site. New Violation.
6-1B	Violation of Code: [511-6-1.04(6)(f)] Observed rice holding at 130 degrees. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Advised employees to discard rice. New Violation. Correct By: 04/05/2024
6-2	Violation of Code: [511-6-1.04(6)(g)] Observed food stored in walk in cooler with no dates. Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC will have employees date mark all items. New Violation. Correct By: 04/05/2024

Person in Charge (Signature)

Date:

Inspector (Signature) Carigan Davis

Date: 04/04/2024

Food Establishment Inspection Report Addendum

Establishment Extreme Teriyaki Grill Express	Permit # FSP-060-001644	Date 04/04/2024
Address 1801 HOWELL MILL RD NW STE 610	City/State ATLANTA GA	Zipcode 30318

Item Number	OBSERVATIONS AND CORRECTIVE ACTIONS
11C	Violation of Code: [511-6-1.04(6)(c)] Observed shrimp and chicken thawing in standing water or running water that is not free flowing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); Employees pulled drain on sink with shrimp to allow free flowing water and discarded chicken. Corrected On-Site. New Violation.
12A	Violation of Code: [511-6-1.04(4)(q)] Observed food stored directly on floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. The PIC will relocate all items and have additional storage installed if required. New Violation. Correct By: 04/08/2024
13A	Violation of Code: [511-6-1-.08(1)(h)1,2] Observed failure to post valid food service permit. Permit posted has expiration date of (1/1/2022). The permit, or copy thereof, and the current inspection report must be displayed for public view and protected from inclement weather. The PIC will obtain a copy of the food service permit and post it. New Violation. Correct By: 04/05/2024
13A	Violation of Code: [511-6-1.07(3)(d)] Observed failure to post hand washing signs at hand sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. The PIC will obtain hand washing signs. New Violation. Correct By: 04/08/2024
15C	Violation of Code: [511-6-1.05(7)(d)] Observed heavy grease buildup on all surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have areas cleaned. Repeat Violation. Correct By: 04/09/2024
17C	Violation of Code: [511-6-1.07(5)(a),(b)] Observed large amount of grease buildup on floors, walls, and ceiling. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have locations cleaned. Repeat Violation. Correct By: 04/11/2024
17D	Violation of Code: [511-6-1.05(3)(d)] Observed insufficient ventilation hood, allowing grease to buildup on sides of hood, walls, and ceilings of establishment. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. The PIC will have vent hood repaired or replaced. New Violation. Correct By: 04/11/2024

Remarks	Legal Notice issued.

Person in Charge (Signature)

Date:

Inspector (Signature) Carigan Davis

Date: 04/04/2024