GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  KATANA SUSHI HIBACHI
Address:  4400 ROSWELL RD STE 152
City:  MARIETTA Time In:  11 :  00 AM Time Out:  01 :  30 PM
Inspection Date:    07/18/2024   CFSM:   Feng Jiang exp 7/2026
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-005754
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

90
Grade

A
Date

01/04/24
Prior Score

100
Grade

A
Date

10/04/23
CURRENT SCORE CURRENT GRADE
 
83
  
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)   Feng Jiang Date:   07/18/2024
Inspector (Signature)  
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
KATANA SUSHI HIBACHI		 Permit #
FSP-033-005754		 Date
07/18/2024
Address
4400 ROSWELL RD STE 152 		City/State
MARIETTA GA		 Zipcode
30062
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Prep Top Cooler, Pork, wonton 58.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, raw 41.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, raw (bottom prep) 39.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Pork, egg roll (bottom prep) 41.0 ° F Cold Holding, Main Kitchen, Prep-Top Cooler 2, Chicken, raw 38.0 ° F Cold Holding, Main Kitchen, Prep-Top Cooler 2, Fish/Seafood, scallop 39.0 ° F
Cold Holding, Main Kitchen, Prep-Top Cooler 2, Fish/Seafood, shrimp 38.0 ° F Cold Holding, Main Kitchen, Prep-Top Cooler 2, Vegetables, corn 39.0 ° F Cold Holding, Main Kitchen, Prep-Top Cooler 2, Cut Leafy Greens, cabbage (bottom prep) 41.0 ° F
Cold Holding, Main Kitchen, Prep-Top Cooler 2, Chicken, raw (bottom prep) 40.0 ° F Cold Holding, Main Kitchen, Prep-Top Cooler 2, Fish/Seafood, salmon (bottom prep) 39.0 ° F Just Cooked, Main Kitchen, Grill, Beef, 160.0 ° F
Cold Holding, Main Kitchen, Reach In Cooler, Salad, 41.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Ambient, 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Soup, 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, crab 36.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cut Leafy Greens, lettuce 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Rice, white 41.0 ° F
Hot Holding, Main Kitchen, Crock, Soup, miso 202.0 ° F Hot Holding, Main Kitchen, Crock#2, Soup, mushroom 190.0 ° F Hot Holding, Main Kitchen, Rice Cooker, Rice, white 159.0 ° F
Hot Holding, Main Kitchen, Rice Cooker 2, Rice, fried 172.0 ° F Cold Holding, Front Food Service, Display Cooler, Fish/Seafood, salmon* 46.0 ° F Cold Holding, Front Food Service, Display Cooler, Fish/Seafood, tuna* 47.0 ° F
Cold Holding, Front Food Service, Display Cooler, Fish/Seafood, crab* 46.0 ° F Cold Holding, Front Food Service, Display Cooler, Ambient, 48.0 ° F Cold Holding, Front Food Service, Display Cooler 2, Fish/Seafood, salmon* 47.0 ° F
Cold Holding, Front Food Service, Display Cooler 2, Fish/Seafood, tuna* 49.0 ° F Cold Holding, Front Food Service, Display Cooler 2, Fish/Seafood, octopus* 48.0 ° F Cold Holding, Front Food Service, Display Cooler 2, Ambient, 50.0 ° F
Cold Holding, Front Food Service, Undercounter Cooler, Fish/Seafood, crab 39.0 ° F Cold Holding, Front Food Service, Undercounter Cooler, Fish/Seafood, spicy tuna 38.0 ° F Cold Holding, Front Food Service, Undercounter Cooler, Fish/Seafood, salmon 36.0 ° F
Cold Holding, Front Food Service, Undercounter Cooler 2, Fish/Seafood, spicy tuna 40.0 ° F Cold Holding, Front Food Service, Undercounter Cooler 2, Fish/Seafood, crab sticks 39.0 ° F Cold Holding, Front Food Service, Undercounter Cooler 2, Dairy, cream cheese 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Observed employee drinking from personal cup in the prep area in the main kitchen; observed employee drink stored on clean plates on a table in the main ktichen.
C/A: Employees shall consume food only in approved designated areas separate from food
preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking
from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
COS: Drinks discarded.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed pork wontons holding above 41F in the prep top cooler in the main kitchen. Observed multiple TCS foods (see asterik* items) holding above 41F in the display cooler 1 and display cooler 2 in the front food service.
C/A: TCS foods shall be maintained at 41F or below when cold holding.
COS: Discard.  Corrected On-Site.  Repeat Violation.
14A Violation of Code: [511-6-1.04(4)(k)] Observed spatulas used for cooking food stored in water measuring 78F in a bucket next to the grill in the main kitchen. Observed spoons for rice holding in water measuring 70F in the main kitchen on a table with the rice cookers.
C/A: During pauses in food preparation or dispensing, food preparation and
dispensing utensils shall be stored In a container of water if the water is maintained at a temperature of at least 135°F (57°C).
COS: Water dumped and utensils placed in dish machine to be cleaned and sanitized.  Corrected On-Site.  Repeat Violation.
Person in Charge (Signature)    Date: 07/18/2024
Inspector (Signature) Jennifer Middlebrook Date: 07/18/2024
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
KATANA SUSHI HIBACHI		 Permit #
FSP-033-005754		 Date
07/18/2024
Address
4400 ROSWELL RD STE 152		 City/State
MARIETTA GA		 Zipcode
30062
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
Remarks Items Discussed:
Ensure items are not stacked past fill line in prep top cooler.
Ensure display coolers ambient temperature is 41F or below before storing items inside.
Refrigeration storage handout.
Ensure utensils are stored properly in between use.
Dish machine measured 50 ppm for chlorine.

EHS calibrated thermometer to 32F.

Ambient temperature of display cooler 1 and 2 were lowered to 41F.
Person in Charge (Signature)    Date: 07/18/2024
Inspector (Signature) Jennifer Middlebrook Date: 07/18/2024
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