Food Inspections

Akami Asian Fusion

Inpection Notes

5-2 - consumer advisory provided for raw and undercooked foods 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Consumer advisory listed on menu is not printed in all capital letters. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. CA: PIC stated new menus will be printed and a proof will be sent to EHS for verification of consumer advisory requirements per GA Food Code. 11D - thermometers provided and accurate 511-6-1.05(3)(g) - food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf) Points: 3 Corrected during inspection?: No Repeat: No Inspector Notes: PIC was not able to provide an adequate thermometer for use to ensure proper cooking/holding temperatures. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Note: PIC stated a digital probe thermometer will be purchased. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed bowls without handles to be used as scoops in containers of sugar and rice. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Corrective Actions: PIC immediately removed to bowls and replaced them with scoops with handles. 14B - utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(g)2 - kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed containers of metal forks and spoons to be stored so that the lip-contact surface is susceptible to contamination when being obtained by an employee. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Corrective Actions: PIC immediately arranged all metal forks and spoons so that the lip-contact surface is protected from contamination. 15B - warewashing facilities: installed, maintained, used; test strips 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: PIC only had chlorine test strips available for the dish machine when QAC sanitizing solution is used for food contact surfaces throughout facility. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L or ppm of sanitizing solutions shall be provided. Note: PIC stated QAC test strips will be purchased. EHS tested QAC sanitizing solution and concentration measured to be in compliance.

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