GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  TOKYO BOAT
Address:  4750 ALABAMA RD NE STE 101
City:  ROSWELL Time In:  12 :  10 PM Time Out:  02 :  55 PM
Inspection Date:    08/21/2024   CFSM:   En CI Chen 1/28
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-033-004013
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

86
Grade

B
Date

06/29/23
Prior Score

92
Grade

A
Date

02/03/22
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)   Xue feng Zheang Date:   08/21/2024
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
TOKYO BOAT		 Permit #
FSP-033-004013		 Date
08/21/2024
Address
4750 ALABAMA RD NE STE 101 		City/State
ROSWELL GA		 Zipcode
30075
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cooling, Main Kitchen, Walk in Cooler, Cut Leafy Greens, cut lettuce 12:35 pm 56.0 ° F Cooling, Main Kitchen, Walk in Cooler, Cut Leafy Greens, cut lettuce 1:10 pm 48.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Chicken, raw chicken 38.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, Cheese, cream cheese 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Rice, steamed rice 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Fish/Seafood, scallops 39.0 ° F
Hot Holding, Front Food Service, Steam Well, Soup, mushroom soup 168.0 ° F Hot Holding, Front Food Service, Steam Well, Soup, miso soup 156.0 ° F Just Cooked, Main Kitchen, Grill, Beef, hibachi steak 165.0 ° F
Hot Holding, Main Kitchen, rice cooker, Rice, steamed rice 170.0 ° F Hot Holding, Main Kitchen, rice cooker, Rice, fried rice 167.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, raw beef 40.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Fish/Seafood, shrimp 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Beef, raw beef - under 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Chicken, raw chicken - under 40.0 ° F
Cold Holding, Front Food Service, reach in cooler#1, Fish/Seafood, tuna 40.0 ° F Cold Holding, Front Food Service, reach in cooler#1, Fish/Seafood, crab 41.0 ° F Cold Holding, Front Food Service, reach in cooler#2, Fish/Seafood, tuna 40.0 ° F
Cold Holding, Front Food Service, reach in cooler#2, Fish/Seafood, spicy tuna 35.0 ° F Cold Holding, Front Food Service, sushi cabinet, Fish/Seafood, eel 41.0 ° F Cold Holding, Front Food Service, sushi cabinet, Fish/Seafood, salmon 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.06(2)(o)] Both handwashing sinks in the kitchen were blocked and not accessible.
CA:A handwashing sink shall be maintained so that it is accessible at all times for employee use.
COS: Sinks were unblocked and any items in sink were removed.

2. A handwashing facility may not be used for purposes other than handwashing. Pf  Corrected On-Site.  New Violation.
5-2 Violation of Code: [511-6-1-.04(7)(e)] Menu does not have an asterisk by all sources of raw fish on menu and does not identify steak can be undercookeed.
CA:The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include:
(i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or
(ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or
(ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf
COS: Menu marked with hand written updates. Menu will be updated when reprinted. Sticker to be used in interim.  Corrected On-Site.  New Violation.
   
   
   
   
   
   
   
   
   
   
   
Person in Charge (Signature)    Date: 08/21/2024
Inspector (Signature) JACKIE MAHER Date: 08/21/2024
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
TOKYO BOAT		 Permit #
FSP-033-004013		 Date
08/21/2024
Address
4750 ALABAMA RD NE STE 101		 City/State
ROSWELL GA		 Zipcode
30075
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
6-1D Violation of Code: [511-6-1.04(6)(i)] Facility is using time as a public health control for over 4 hours at dinner service per record keeping. There is no written procedure on file.
CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P
COS: Facility drafted procedures for TPHC and will keep sushi rice for 4 hours out of temperature control and then discard.  Corrected On-Site.  New Violation.
15C Violation of Code: [511-6-1.05(7)(a)2,3] Observed food debris and dirt on rolling carts and other shelves in the kitchen.
CA:Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  New Violation.
Remarks Chlorine sanitizer 50 ppm at warewash sink and dish machine. Reviewed employee health policy. Discussed freezer storage.
Person in Charge (Signature)    Date: 08/21/2024
Inspector (Signature) JACKIE MAHER Date: 08/21/2024
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