Suwanee Restaurant Inspections: See Who Scored 51, 53 Last Week

Recent restaurant inspections in Suwanee and nearby, as conducted by the Gwinnett County Health Department.

Waraku Japanese Restaurant

3131 Lawrenceville-Suwanee Road, #C-10

Score: 53/U

Date: June 19, 2014

Previous scores: 86/B (3/14/14); 76/C (2/27/14)

Remarks: Noone including the Person in charge checked in food delivered other than signing slip. No temperatures taken,frozen foods not checked to see if they were frozen. Employee ran hands under water and rubbed together but did not use soap of anykind then proceeded to put gloves on for handling food. Employee handled raw meat with gloves on then proceded to put on new gloves to handle ready to eat foods. Had employee stop and discard gloves and wash hands properly before donning new gloves for food service. Raw fish stored over potatoes in prep cooler, raw fish stored over ready to eat items in the freezer. Employee preparing sushi handling raw fish then scooping rice and wasabi. Employee washed pan and cover for pan then rinsed then put them away for use as clean. Items sent back to dishwashing to be properly washed rinsed and sanitized. No consumer advisory on sushi menu.  Items in the sushi area on prep counter in ice bath above 41F. Sushi rice under time as a control not marked with a start or discard time. Ready to eat products in stand up cooler, tomatoes, salmon ham etc. not date marked. Wet wiping clothes stored on the counter in the sushi area. Employee washing hands in the vegetable sink. Utensils in sushi area stored in container with cold water. Clean equipment being put away wet.

Facility closed for 3 repeat violations. And more than 9 critical violations. Onsite training done. Reviewed all violations.

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Sodeulnyuk Restaurant

2790 Lawrenceville-Suwanee Road, #165

Score: 51/U

Date: June 18, 2014

Previous scores: 81/B (2/19/14); 99/A (12/20/13)

Remarks: Unwashed fruits and vegetables not separated from ready-to-eat foods. Raw animal foods not separated from each other during storage, preparation, holding, and display. Multiple foods in walk-in cooler and freezer not stored properly. Unwashed fruits and vegetables being stored above ready-to-eat foods. Raw fish being stored above ready-to-eat foods. Raw beef stored with raw pork. Slicer, meat cutter and knives in wooden knife holder were unclean with old food debris. Dish machine was in use during inspection. The sanitizer had run out and therefore all the dishes being washed were not properly washed, rinsed and sanitized. Cold-held potentially hazardous foods not maintained below 41F; no time controls/documentation in place. Hot-held potentially hazardous foods not maintained above 135F; no time controls/documentation in place. Cooked potentially hazardous foods not cooled from 135F to 70F within 2 hours.  Foods not discarded after the appropriate time period was exceeded. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in the establishment for more than 24 hours not clearly marked to indicate the date by which the food must be consumed, sold, or discarded or the date which the food was cooked or manufacturer's package is opened. Several working containers not labeled with the common name of the item inside. Bulk products removed from their original packages, and not labeled with the common name of the food. Potentially hazardous foods not properly cooled by effective methods. Food thermometer not accurately scaled to be accurate to +/- 1oC or 2oF in the intended range of use. Food packages in dry storage area left uncovered. Employee not using an effective means of restraint for hair, beard, or mustache longer than ½ inch. In-use, wet wiping cloths not stored in an approved sanitizing solution. Single-service articles being reused. Single-use gloves not discarded when damaged or soiled. Food strainers in disrepair with broken wires. Cardboard box being used to hold up other items as a shelf in the food prep area. Linoleum on prep table shelves is not in good repair and not easily cleanable. Walk-in cooler #1 & #2 as well as prep cooler #3 not holding an air temp of at least 41 degrees F. Nonfood contact surfaces of the wall behind the dishwasher, 3 compartment dish sink, and vegetable prep sink are unclean with black mold-like substance. Wall behind food prep area unclean with old food debris. Employee personal items such as hats and coats being stored in dry storage area. Several flies observed in kitchen. 

PERMIT WAS SUSPENDED UNTIL ALL CRITICAL VIOLATIONS WERE CORRECTED. RE-INSPECTION DUE WITHIN 10 DAYS

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