GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  Fuji Sushi LLC
Address:  4109 Jimmylee Smith Parkway
City:  HIRAM Time In:  11 :  30 AM Time Out:  02 :  00 PM
Inspection Date:    03/03/2020   CFSM:   Changteng Jiang exp 08/17/2024
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  FSP-110-000470
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

93
Grade

A
Date

09/04/19
Prior Score
Grade
Date
CURRENT SCORE CURRENT GRADE
 
71
  
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)   Changteng Date:   03/03/2020
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 03/13/2020
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
Fuji Sushi LLC		 Permit #
FSP-110-000470		 Date
03/03/2020
Address
4109 JIMMYLEE SMITH PARKWAY 		City/State
HIRAM GA		 Zipcode
30141
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Front Food Service, Sushi Display Case, Fish/Seafood, raw salmon 41.0 ° F Cold Holding, Front Food Service, Sushi Display Case, Fish/Seafood, octopus 41.0 ° F Cold Holding, Front Food Service, Counter Top Sushi Bar, Wasabi Mayo, made in house 63.0 ° F
Cold Holding, Front Food Service, Counter Top Sushi Bar, Spicy Mayo, made in house 62.0 ° F Cold Holding, Front Food Service, Counter Top Sushi Bar, Eel Sauce, refrigerate after opening 56.0 ° F Cold Holding, Front Food Service, Reach In Cooler, Dairy, cream cheese 40.0 ° F
Cold Holding, Front Food Service, Reach In Cooler, Fish/Seafood, imitation crab 40.0 ° F Cold Holding, Front Food Service, Fridge, Seafood Sauce, made in house 47.0 ° F Cold Holding, Front Food Service, Fridge, Seafood Sauce, made in house 48.0 ° F
Cold Holding, Front Food Service, Fridge, Ranch, refrigerate after opening 48.0 ° F Cold Holding, Front Food Service, Fridge, Salad, 47.0 ° F Cold Holding, Front Food Service, Fridge, Salad, 47.0 ° F
Cold Holding, Front Food Service, Fridge, Salad, 47.0 ° F Cold Holding, Front Food Service, Fridge, Teriyaki Sauce, made in house 47.0 ° F Cold Holding, Front Food Service, Fridge, Eel Sauce, refrigerate after opening 47.0 ° F
Hot Holding, Main Kitchen, Rice Cooker, Rice, white 185.0 ° F Just Cooked, Main Kitchen, Fryer, Fish/Seafood, shrimp 181.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, shell 51.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Eggs, shell 50.0 ° F Cold Holding, Main Kitchen, Cooler, Chicken, raw 41.0 ° F Cold Holding, Main Kitchen, Cooler, Udon Sauce, made in house 41.0 ° F
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
2-2A Violation of Code: [511-6-1.03(2)(m)] Observed no verifiable means that ALL staff have been informed that they must report certain symptoms and illnesses to person in charge. Several employees in kitchen did not have signed forms. CA: Provided employee health policy forms.

UPDATE: Site visit 03/13/20. Facility had verifiable means that ALL staff have been informed that they must report certain symptoms and illnesses to person in charge.  New Violation. Correct By: 03/13/2020
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed raw shrimp stored below raw chicken in standing cooler in back main kitchen. CA: PIC rearranged cooler based on internal cook temperatures.  Corrected On-Site.  New Violation.
4-1A Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)] Observed box of seaweed stored directly touching opened container of raw chicken in freezer. CA: PIC rearranged cooler based on internal cook temperatures.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several shell eggs in prep top cooler holding above 41 degrees F. CA: PIC chose to discard eggs.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed several TCS foods in fridge at front food service area holding above 41 degrees F. CA: PIC chose to discard all TCS foods.  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed bottles of made in house spicy mayo, made in house wasabi mayo, and eel sauce from container stating to "refrigerate after opening" holding above 41 degrees F on sushi bar counter top. CA: PIC moved sauce bottles to cooler to cool down to 41 degrees F or below. PIC stated they usually leave sauces out while making sushi. Reviewed with PIC that made in house sauces are TCS and must be kept at 41 degrees F or below. PIC will keep sauces in reach in cooler by sushi bar from now on.  Corrected On-Site.  New Violation.
8-2B Violation of Code: [511-6-1.07(6)(b)] Observed spray bottle with oven/grill cleaner and bottle with dawn soap in it unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CA: PIC labeled working containers.  Corrected On-Site.  New Violation.
10D Violation of Code: [511-6-1.04(4)(d)] Observed several sauce/oil bottles unlabeled. CA: PIC will label bottles with common name.

UPDATE: Site visit 03/13/20. Sauce bottles were labeled.  New Violation. Correct By: 03/13/2020
Remarks PIC= person in charge
CA= corrective action
TCS= time/temperature controlled for safety foods
Person in Charge (Signature)    Date: 03/03/2020
Inspector (Signature) Saralynne Griffin Date: 03/03/2020