GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:
Kampai Sushi & Hibachi
Address:
9700 Medlock Bridge RD
City:
JOHNS CREEK
Time In:
12
:
20
PM
Time Out:
02
:
10
PM
Inspection Date:
03/14/2017
CFSM:
Jihae Yang
Purpose of Inspection:
Routine
Followup
Initial
Issued Provisional Permit
Temporary
Risk Type:
1
2
3
Permit#:
2-31803
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
91
Grade
A
Date
11/25/15
Prior Score
99
Grade
A
Date
04/06/15
CURRENT SCORE
CURRENT GRADE
59
U
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
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
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) Young Park
Date: 03/14/2017
Inspector (Signature)
Follow-up:
YESNO
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 Kampai Sushi & Hibachi
Permit # 2-31803
Date 03/14/2017
Address
9700 MEDLOCK BRIDGE RD
City/State JOHNS CREEK GA
Zipcode 30099
Item Number
OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A
Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)]
PIC failed to provide active managerial control to ensure compliance with health authority. (CA): All PIC's must demonstrate active manageral control by remainig in compliance with health authority. New Violation.
2-1C
Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)]
Observed employee handling cooked shrimp with bare hands. (CA): No bare hand contact with ready to eat foods. (cos): Discarded. 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 eggs stored above vegetables in cooler #1, eggs stored above sauces in WIC, and raw chickens stored with raw beef in WIC. (CA): Store raw meats accorsing to minimum cook temperatures. (COS): Items stacked accordingly. Corrected On-Site. New Violation.
4-2B
Violation of Code: [511-6-1.05(7)(b)]
Observed soda nozzles with mold buildup. (CA): All food contact surfaces must be clean to sight and touch. (COS): Removed for cleaning. Corrected On-Site. New Violation.
4-2B
Violation of Code: [511-6-1.05(7)(a)1]
Observed dishes with food debris. (CA): All food caontact surfaces must be clean to sight and touch. (COS): Removed for cleaning. Corrected On-Site. New Violation.
6-1A
Violation of Code: [511-6-1.04(6)(f)]
Observed raw eggs on counter top failing to maintain proper cold hold temperatures. (CA): All PHF items for cold hold must be held at 41F oe below. (COS): Discarded Corrected On-Site. New Violation.
6-1B
Violation of Code: [511-6-1.04(6)(f)]
Observed fried rice at stove top failing to maintain proper hot hold temperatures. (CA): All PHF items for hot hold must be held at 135F or above. (COS): Discarded Corrected On-Site. New Violation.
6-1C
Violation of Code: [511-6-1.04(6)(d)]
Observed rice cooked the night before holding at 71F. (CA): All food items must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours for a total cooling time of 6 hours. (COS): Discarded. Corrected On-Site. New Violation.
12C
Violation of Code: [511-6-1.04(4)(m)]
Observed wiping cloths stored on the prep area counters and under cutting boards. (CA): All wiping cloths not in use must be stored in an active sanitizing solution. New Violation.
13A
Violation of Code: [511-6-1.02(1)(f)(1)]
Permit expired (07/22/2014). (CA): Contqact Fiscal Services to pay permit. New Violation.
15C
Violation of Code: [511-6-1.05(7)(a)2,3]
Observed shelves and equipment with heavy accumulation of food debris. (CA): All nonfood contact surfaces must be clean to sight and touch. New Violation.
17C
Violation of Code: [511-6-1.07(5)(a),(b)]
Observed hood filters missing. (CA): Rplace hood filters; must be maintained in good repair. New Violation.