GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  MARU SUSHI - 10.05.2021 CLOSED
Address:  4454 S COBB DR SE STE 101
City:  SMYRNA Time In:  12 :  00 PM Time Out:  02 :  45 PM
Inspection Date:    06/07/2018   CFSM:   Joseph Choi (1/17/2020)
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  1-17902C
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

08/08/17
Prior Score

91
Grade

A
Date

03/08/16
CURRENT SCORE CURRENT GRADE
 
64
 
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
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)   Joseph Choi Date:   06/07/2018
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date: 06/21/2018
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
MARU SUSHI - 10.05.2021 CLOSED
Permit #
1-17902C
Date
06/07/2018
Address
4454 S COBB DR SE STE 101
City/State
SMYRNA GA
Zipcode
30080
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Sushi Station, Display cooler 2, crabstick, 40.0 ° F Cold Holding, Sushi Station, Display cooler 2, red snapper, 41.0 ° F TPHC, Sushi Station, Rice Warmer 1 and 2, sushi rice, 140.0 ° F
TPHC, Sushi Station, Rice Warmer 1 and 2, Sushi Rice, 146.0 ° F TPHC, Sushi Station, Steam Well, fried rice, 151.0 ° F TPHC, Sushi Station, Steam Well, meatballs, 117.0 ° F
TPHC, Sushi Station, Steam Well, mixed vegetables, 147.0 ° F TPHC, Sushi Station, Steam Well, catfish, 116.0 ° F TPHC, Sushi Station, , sushi, 62.0 ° F
TPHC, Sushi Station, , sushi of the day, 71.0 ° F TPHC, Sushi Station, , salad , 63.0 ° F Cooling, Main Kitchen, Walk in Cooler, Fried Rice, verified @ 12:08 118.0 ° F
Cooling, Main Kitchen, Walk in Cooler, fried rice, verified @ 1:00 109.0 ° F Cooling, Main Kitchen, Walk in Cooler, fried rice, placed in walk in freezer and verified @ 2:10 82.0 ° F Cold Holding, Sushi Station, Reach in cooler 2, salmon , 39.0 ° F
Cold Holding, Sushi Station, Reach in cooler 2, spicy tuna, 41.0 ° F Cold Holding, Sushi Station, Reach in cooler 1, crab salad, 36.0 ° F Cold Holding, Sushi Station, Reach in cooler 1, bbq eel, 29.0 ° F
Cold Holding, Sushi Station, Display Cooler 1, salmon , 41.0 ° F Cold Holding, Sushi Station, Display Cooler 1, cream cheese, 39.0 ° F Just Cooked, Main Kitchen, Fryer, catfish, 210.0 ° F
Just Cooked, Main Kitchen, Fryer, sushi roll, 179.0 ° F Reheat, Main Kitchen, Stove Top, pork, 177.0 ° F Cold Holding, Main Kitchen, Reach in Cooler, raw chicken, 41.0 ° F
Cold Holding, Main Kitchen, Reach in Cooler, raw beef, 39.0 ° F Cold Holding, Main Kitchen, Reach in Cooler, cooked shrimp, 36.0 ° F Hot Holding, Main Kitchen, Rice Warmer, white rice, 159.5 ° F
Cold Holding, Main Kitchen, Walk in Cooler, raw shell egg, 40.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, raw salmon, 39.5 ° F Cold Holding, Main Kitchen, Walk in Cooler, butter, 41.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, white rice, 60.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, white rice, 80.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, salad, just prepared 48.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, milk, 60.0 ° F Hot Holding, Main Kitchen, Oven, pork, 114.0 ° F Hot Holding, Main Kitchen, Oven, baked chicken, 138.0 ° F
Hot Holding, Main Kitchen, Oven, baked chicken, 144.0 ° F Cold Holding, Main Kitchen, Ambient Air near Rice Warmer, fried rice, 69.0 ° F    
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
2-2A Violation of Code: [511-6-1.03(4)(a)(b)(c)(e)(f)] Observed management unaware of employee health policy regarding the 6 reportable illnesses and 5 symptoms and was unable to provide signed documentation. C/A All employees must be aware of employee health policy and demonstrate knowledge regarding the symptoms, exclusion, restriction, reportable illnesses, and when employees may come back to work and keep signed documentation on site.  New Violation. Correct By: 06/11/2018
2-2E Violation of Code: [511-6-1.03(6)] Observed manager unaware of vomit/fecal clean-up procedure and unable to provide written policy. C/A Must be aware of vomit/fecal clean-up procedure, provide written plan, and obtain all required supplies on site and be able to implement plan according to the written policy maintained on site.  Corrected On-Site.  New Violation. Correct By: 06/11/2018
3-1C Violation of Code: [511-6-1.04(1)] Observed a box of spoiled sweet potatoes containing white and green mold. In addition, a spoiled/moldy sweet potato was observed on the cutting board. C/A: Ensure food remains in good condition. COS: Items were 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 prepared salads stored directly next to raw beef, raw shell eggs stored next to cooked rice, mushrooms stored directly on top of raw chicken, raw chicken stored above dumplings, abd raw beef stored next to ready to eat sauces and vegetables. C/A Ensure food is properly stored according to the minimum cook temperature. COS: Food was re-arranged in the walk in cooler and reach in cooler  Corrected On-Site.  New Violation.
6-1A Violation of Code: [511-6-1.04(6)(f)] Observed white rice observed several containers of white rice, milk, and fried rice stored at ambient air holding above 41 F. C/A:Ensure all cold holding of TCS food is maintained at 41 F or below. COS: All items were discarded  Corrected On-Site.  New Violation.
6-1B Violation of Code: [511-6-1.04(6)(f)] Observed cooked pork holding below 135 F. C/A Hot holding of TCS food must be maintained at 135 F or higher at all times. COS: Employee reheated to 177 F.  Corrected On-Site.  New Violation.
6-1C Violation of Code: [511-6-1.04(6)(d)] Observed fried rice failed to cool from 135 F to 70 F within two hours. C/A To cool, cool from 135 F to 70 F within 2 hours and from 70 F to 41 F within 4 hours with a total of 6 hours. COS: Product was reheated and cooling process started over  Corrected On-Site.  New Violation.
Person in Charge (Signature)    Date: 06/07/2018
Inspector (Signature) Sharia Hudson Date: 06/07/2018
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
MARU SUSHI - 10.05.2021 CLOSED
Permit #
1-17902C
Date
06/07/2018
Address
4454 S COBB DR SE STE 101
City/State
SMYRNA GA
Zipcode
30080
Item
Number
OBSERVATIONS AND CORRECTIVE ACTIONS
12A Violation of Code: [511-6-1.04(4)(q)] Observed cooked rice, boxes of raw chicken, onions, and rice stored on the floor. C/A Ensure items are stored at at least 6 inches off the floor to prevent contamination.  New Violation.
15B Violation of Code: [511-6-1.05(3)(h),(i)] Observed no test strips available to check the concentration of the sanitizer. C/A Ensure test strips are always kept on site and maintained to ensure the sanitizer concentration is maintained at 50 to 100 ppm Cl.  New Violation.
17D Violation of Code: [511-6-1.07(4)(b)] Observed employee shoes and purses stored in cabinet next to straws, employee keys stored next to single service items, and an employee cup was stored on the prep table. C/A Ensure personal belongings are stored in a designated area and employee cups are stored on a lower shelf away from food prep, food storage, or single service items to prevent contamination  New Violation.
Remarks Discussed test strips, written procedures, to go menu, and record keeping,
Person in Charge (Signature)    Date: 06/07/2018
Inspector (Signature) Sharia Hudson Date: 06/07/2018
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