GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Kobe Sushi & Hibachi
Address:  410 S Columbia AVE STE BB
City:  Rincon Time In:  03 :  20 PM Time Out:  04 :  15 PM
Inspection Date:    06/14/2019   CFSM:   Ai Hua Zhang 9/07/2021
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-051-000057
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

95
Grade

A
Date

04/19/19
Prior Score

93
Grade

A
Date

06/19/18
CURRENT SCORE CURRENT GRADE
 
79
  
C
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)   Jason Hu Date:   06/14/2019
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
Kobe Sushi & Hibachi		 Permit #
FSP-051-000057		 Date
06/14/2019
Address
410 S COLUMBIA AVE STE BB 		City/State
RINCON GA		 Zipcode
31326
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Walk in Cooler, Pasta, cooked wheat noodles 41.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Beef, raw cut steak 41.0 ° F Hot Holding, Front Food Service, Crock, Rice, Steamed White (Crock #2) 172.0 ° F
Hot Holding, Front Food Service, Crock, Rice, Fried (Crock #1) 148.0 ° F Cold Holding, Front Food Service, Sushi display cooler, Fish/Seafood, imitation crab 39.0 ° F Cold Holding, Front Food Service, Sushi display cooler, Fish/Seafood, raw salmon 40.0 ° F
Cold Holding, Grill Prep, Prep Top Cooler, Pasta, cooked wheat noodles 40.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Beef, Steak raw cut 40.0 ° F Cold Holding, Grill Prep, Prep Top Cooler, Chicken, raw sliced 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2D Violation of Code: [511-6-1.06(2)(o)] Observed rear area hand sink blocked by large trash can. Also, observed wiping cloth inside the front hand sink. PIC moved trash and also removed wiping cloth  Corrected On-Site.  New Violation.
4-2B Violation of Code: [511-6-1.05(6)(n)] Observed employee washing dishes in three compartment sink and when asked for test strips the pic did have test strips but there was no sanitizer in the three compartment sink...it was discovered that there was no sanitizer in the entire facility...the cook went to the store and bought bleach while I was on site...the three compartment sink was correctly concentrated and the dishes were resumed washing and now proper sanitizing  Corrected On-Site.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] Time as Public Health documents has not been kept up to date in log book and no log book was produced and the container of sticky rice was held at 116F - rice discarded. CA: I gave in person a new TPH form to be filled out for sushi rice (held at 116F) for the PIC to keep on location as well as I explained that the rice warmer itself would need the time stamped on it to indicate the current batch of rice being utilized in addition to the log book containing all foods used with TPH.  Corrected On-Site.  New Violation.
12A Violation of Code: [511-6-1.04(4)(t)] Observed Employee preparing his own personal foods such as onions, limes and peppers on the same prep table as another employee who was cutting raw steak...I explained that no personal food should be prepared and cooked on site and that in the future this will be considered food for the establishment and a cross contamination due to improper separation violation will occur.  Corrected On-Site.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed upon entry the cook had his cell phone (he was not cooking at the time) on the prep and I also observed a cell phone on the dry storage rack. Both moved to designated.  Corrected On-Site.  New Violation.
Remarks Other Observations that need to be corrected long term:
1. Bowls were observed without overhead protection...PIC Inverted
2. Tiles on wall in grill cook area are held on with duck tape...please fix r replace tiles before the next routine inspections
3. Back door was observed cracked open...and door sweep is coming off...PIC closed...please repair door sweep before next routine inspeciton.
4. No employee health policies were observed...PIC had all employees sign the form on site...PIC corrected and will keep the forms on site for review at each inspection.
Complaint investigation results: The employees were not seen improperly washing hands...however both hand sinks were not easily accessible due to being blocked and therefore it is possible that during the complainants visit the employees were not properly washing hands. This was addressed as a serious violation and will be monitored on a regular basis to ensure long term compliance.
Person in Charge (Signature)    Date: 06/14/2019
Inspector (Signature) Alena Aviles Date: 06/14/2019