clear
Friday December 15th, 2017 12:58PM

Food Inspections

WASABI

82
3446 WINDER HWY UNIT H
Inspected by: Lydia Hoffhines
Inspection Date: 09/14/2017
Inpection Notes

Violation of Code: [511-6-1.03(5)(b)] Observed employee at cookline touching damp soiled cloth tied to apron. Upon discussion employee explained cloth is used to wipe hands clean between food preparation tasks and orders. When cleaning hands is needed, then hands must be washed at the designated handsink using the provided warm running water, soap, and paper towels. Reusing a cloth to wipe hands off does not substitute for when handwashing is required. Discussed with employee and PIC how cloths, once soiled, become a favorable environment for harboring pathogens and can easily become a vehicle for cross-contamination when tied to aprons since cloth is subject to contacting employee hands and multiple food-contact surfaces. COS- Employee discarded cloth to dirty linen hamper and to wash hands before returning to kitchen for food handling tasks. Corrected On-Site. New Violation. 3-1D Violation of Code: [511-6-1.04(5)(f)] PIC unable to furnish written agreement or statement from seafood supplier(s) stipulating that the fish supplied have met parasite destruction requirements according to provision -.04(5)(e). Maintaining record of parasite destruction statements from suppliers corresponding to the purchase of fish served raw or undercooked in the establishment is required. A list of the establishment's seafood supplier(s) and parasite destruction statements, specific to species of fish purchased, must be submitted to the Health Authority in no less than 3 days. New Violation. Remarks Owner closed establishment upon beginning of inspection. Wash/Rinse 122F, 100ppm Cl Wiping Buckets, 100ppm Cl Discussed changing how asterisks are printed in the dine-in lunch and dinner menus so that the use of an asterisk is limited to furnishing a consumer advisory only for the items that are offered raw, undercooked, or not otherwise processed to eliminate pathogens.

Back to Food Inspections