Employees Not Washing Hands: Restaurant Inspections: Feb. 11

The following are restaurant health inspection scores as reported by Gwinnett County:

Yami Japan, 1820 North Brown Road Suite 65
Score: 85 B
Inspection Date: February 7
Previous Score: 92 A (12/14/12), 96 A (10/11/12)
Type of inspection: Routine
Violations: 4-2B, Violation of Code: [.05(7)(a)1 ] Ice machine unclean with mold build-up inside and on interior of lid. The ice machine was washed, rinsed and sanitized during the inspection. Several slicers stored as clean were unclean with food. Microwave oven was unclean with old food debris. The slicers and microwave were washed, rinsed and sanitized during the inspection. Must keep food contact surfaces clean to sight and touch. Corrected On-Site. New Violation. 5-2, Violation of Code: [.04(7)(e) ] Menus are not correctly marked with the asterisk for raw or undercooked foods. The menus and menu board were corrected on previous inspections but the ink has worn off the menus and the menu board so they are no longer visable. Advised owner to come up with alternative method of marking the menus so that they are permenantly corrected. They have decided to print red asterisks from their computer for the menu board and will use a label maker for black asterisk for the menus. The sushi items need to be re-marked on the menu board and the hibachi steak needs to be re-marked on the paper menus. Advised that ALL menus must have correct advisory, disclosure statement and asterisk. Facility has a menu board, menus that are laminated and paper to-go menus. This is a repeat violation from last inspection on 12/14/12 where the steak not being marked was a violation but the menus were manually corrected on-site. The ink has worn off since that inspection. The steak does not have the correct disclosure statement. The disclosure statement was not corrected on the last inspection. The menus are marked with a disclosure for raw fish and does not mention, steaks may be cooked to order. Please add disclosure (cooked to order) for hibachi steak. PIC states that the teriayaki beef on the menu board is cooked well done. Menus will be checked within 10 days to ensure they have been correctly marked. Repeat Violation. Correct By: 02/21/2013. 12B, Violation of Code: [.03(5)(h) ] Employee not using an effective means of restraint for hair, beard, or mustache longer than ½ inch. Employee engaging in food prep without wearing a hair restraint. Employee was advised on hair restraint procedures. Hair restraint was put on. ALL employees that prepare food must wear a hair restraint.  Corrected On-Site.  New Violation.Violation of Code: [.03(5)(h) ] Employee not using an effective means of restraint for hair, beard, or mustache longer than ½ inch. Employee engaging in food prep without wearing a hair restraint. Employee was advised on hair restraint procedures. Hair restraint was put on. ALL employees that prepare food must wear a hair restraint. Corrected On-Site. New Violation. 15C, Violation of Code: [.05(7)(d) ] Mold build-up around the dish sink area. Please clean the dishwash area to remove this mold build-up. Must keep nonfood contact surfaces clean.  New Violation. 17D, Violation of Code: [.07(5)(d) ] Vent hoods need to be cleaned. Vent hoods have grease build-up. Must keep vent hoods clean. New Violation.

Carino's Italian, 1802 North Brown Road 
Score: 80 B
Inspection Date: February 7
Previous Score: 81 B (12/14/12), 90 A (10/18/12)
Type of inspection: Routine
Violations: 2-1B, Violation of Code: [.03(5)(c) ] Food employees not cleaning hands immediately before engaging in food prep. Food employees not washing hands at a frequency to prevent contamination of food and/or equipment. After over 3 hours in the facility, did not observe any employees working on the front line wash hands. There were times when handwashing was necessary and was not done; before putting on new pair of gloves once gloves became contaminated; when returning from other areas in the facility and beginning food prep. Employees were advised when to wash hands and did so at that time.
Employees must wash hands immediately before enagaging in food prep and before donning new gloves. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place. Multiple foods on front prep line were being held above 41 degrees. All foods out of temperature were discarded by the PIC. Ambient temp of one prep cooler was 57.5 degrees. Some coolers were holding air temperature just at 41 degrees. Foods on the top section of the prep cooler were above temperatuere and the foods below were in temperature. The lids of the prep coolers are left open a lot and the temperature on the line is very hot with the burners and ovens on. Spoke to PIC about possible options to correct these problems.  Advised PIC that all potentially hazardous foods (PHF's) must be maintained at 41 degrees and below for cold holding. Corrected On-Site. New Violation. 14D, Violation of Code: [.04(4)(n) ] Single-use gloves used for multiple tasks that present risk for cross-contamination
Single-use gloves not discarded when damaged or soiled, or when interruptions occurred in the operation. Employees touched items that would contaminate gloves hands and did not change them when they were soiled. Employee touched edge of trash can to put something in the trash without changing gloves. Single use gloves must be discarded when they become soiled or when interruptions occur in the operation. Single use gloves may only be used for one task to ensure that there is not a risk of cross contamination. PIC advised employees on glove changing procedures. Corrected On-Site. New Violation. 15A, Violation of Code: [.05(6)(q) ] Salad prep cooler not maintaining an air temperature of 41 degrees and below. Please repair this cooler. Do not store any potentially hazardous foods in this cooler until repaired. Must maintain all equipment in good repair and calibration. New Violation. 15C, Violation of Code: [.05(7)(a)2,3 ] Nonfood-contact surfaces of equipment not cleaned at a frequency necessary to preclude accumulation of soil residues. The bar soda dispenser was unclean with brown slimey residue. 
The bottom of the Coke dispensers (non-food contact portion) were unclean with significant mold build-up. Please clean equipment and ensure that these non-food contact surfaces remain clean. New Violation.

McAlisters, 1030 Old Peachtree Road, #106
Score: 62 U
Inspection Date: February 7
Previous Score: 88 B (8/30/12), 95 A (6/4/12)
Type of inspection: Routine
Violations: 1-2, Violation of Code: [.03(2)(a)-(n) ] Person in charge not maintaining active managerial control over establishment. Not meeting responsibilities of the person in charge. Person in charge must maintain active managerial control over establishment. Person in charge must meet responsibilities of the person in charge as stated in food code. New Violation. 2-2A, Violation of Code: [.03(4)(a)-(f) ] Person in charge not able to communicate health policy. Person in charge could not locate a written policy. Facility must have a health policy in place. Person in charge must be able to communicate health policy. The certified food safety manager needs to review health policy with staff. Address immediately. New Violation. 2-2D, Violation of Code: [.06(2)(o) ] Handwashing sink in the kitchen blocked by boxes & chair. Handwashing sink not accessible. Items moved from front of sink by the person in charge (PIC). Handwashing sinks must be accessible for use at all times. Corrected On-Site. New Violation. 3-1C, Violation of Code: [.04(1) ] Mold-like substance growing on creme de brie in open top cooler that was malfunctioning. Creme de brie DISCARDED. Food must be in good, sound condition & unadulterated. Corrected On-Site. New Violation. 4-2B, Violation of Code: [.05(6)(n) ] in-use dishwasher not dispensing sanitizer. Dishwasher must dispense 50PPM chlorine. Address immediately. New Violation. 6-1A, Violation of Code: [.04(6)(f) ] Cold-held potentially hazardous foods not maintained below 41oF; no time controls/documentation in place. Multiple food in open top cooler by office above 41 deg. F (most items prepared last night). Food above 41 deg. F DISCARDED. Must hold food at 41 deg. F or less. Corrected On-Site. New Violation. 6-1A, Violation of Code: [.04(4)(q) ] Boxes of food stored on the floor in the walk in freezer. Food must be stored 6 inches off the floor. New Violation. 12C, Violation of Code: [.04(4)(m) ] Multiple used cloth towels stored on counter tops. Employee with towel hanging from waist. Cloth towels must be stored in sanitizer between uses. New Violation. 13A, Choking poster not posted for public view. Must re-locate poster & post for public view. New Violation. 14B, Violation of Code: [.05(10)(e) ] Multiple boxes of single use items stored directly on the floor. Large server trays stored on the floor. Food service equipment, single use articles/items must be stored 6 inches off the floor. New Violation. 15A, Violation of Code: [.05(6)(q) ] Ambient air of open top cooler by office at 54.9 deg. F. Ambient air of coolers must be at 41 deg. F AND must hold food at 41 deg. F or less. New Violation. 15C, Violation of Code: [.05(7)(d) ] Nonfood-contact surfaces of equipment not kept free of an accumulation of dust, dirt, food residue, and other debris: wire shelves above steam table, grill press with heavy lint and grime build up; interior of prep coolers with food build up; interior of cabinets with grime build up; sides of equipment with build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. 17C, Violation of Code: [.07(5)(a),(b) ] Floors dirty throughout establishment: under unused soda/ice storage bin wit heavy build up; under ovens with trash and build up; under shelving in freezer with heavy build up; entire walk in cooler with trash & build up. Walls dirty throughout kitchen near equipment. Ceiling by back door with dust build up (on HVAC vent, too). The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Repeat Violation. 17C, Violation of Code: [.07(5)(n) ] Broken, unused equipment in establishment: multiple portable toaster ovens, large toaster oven with conveyor, soda machine with ice storage bin. Items are dirty with build up. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter. Repeat Violation.

Mi Casa Mexican Restaurant, 1064 Old Peachtree Road Suite 104 & 105
Score: 92 A
Inspection Date: February 7
Previous Score: 82 B (10/30/12), 88 B (7/12/12)
Type of inspection: Routine
Violations: 5-2, Violation of Code: [.04(7)(e) ] Huevos Rancheros with two over medium eggs not asterisked. Reminder statement with asterisk not posted on same page as Huevos Rancheros with over medium eggs. Provide an asterisk on huevos rancheros with over medium eggs. Post remibder statement with asterisk on same page as huevos rancheros. Will recheck in 3-10 days. New Violation. 11D, Violation of Code: [.05(3)(g) ] Food thermometer not adequately designed for measuring the temperature of thin-massed foods. Digital thermometer not working. Facility has a bi-metallic stem thermometer. Food thermometer must be adequately designed for measuring the temperature of thin-massed foods. New Violation. 15B, Violation of Code: [.05(6)(d),(e) ] Dishwasher not dispensing sanitizer (not in-use when checked). Employee serviced machine & it dispensed chlorine. Dishwasher must dispense chlorine as per manufacture. Corrected On-Site. New Violation.