Okinawa (Adairsville)

Observed potentially hazardous TCS foods improperly cold holding above 41F in the prep top cooler, sushi bar reach-in cooler, and sauce/salad reach-in cooler (see temp log).

Observed cupped house made yum sauce on Time as A Public Health Control that did not have an initial temp of 41F or below when it was placed on time. Sauce was labelled for 11am-2pm and at 11am the sauce was 62F.

Observed no sanitizer present in the mechanical dish machine which was in-use for dishes (<10ppm chlorine on inspector test strip).

Observed black debris on ice cubes that transferred from the build up on the interior of the bulk ice machine.

Observed miso soup cooling in a large, covered container on the counter top at 122F. Per PIC it had been cooling for an hour.

Observed no documentation from the supplier that the tilapia that is served raw has been frozen for parasite destruction. None of the invoices on file at the facility can account for the tilapia and all of the tilapia in the facility have been removed from it's original packaging and is unlabeled.

Observed raw chicken stored above teriyaki sauce beneath the prep top cooler, raw chicken and raw beef stored above sauces and miso paste in a separate reach-in cooler, fully cooked eel stored touching raw fish in the walk-in cooler and raw eggs stored above carrots in the walk-in cooler.

Observed cook handle sanitizer cloth rag while wearing gloves, and then handle clean dishes and cooking equipment with the same gloves.

Observed potentially hazardous TCS foods improperly cold holding above 41F in several coolers throughout the facility and TCS sauces that were stored ambient in the dry storage area (see temp log).

Observed cooked spring rolls held on time in lieu of temperature that was not labelled with a start or discard time. Observed no written procedure for use of Time as A Public Health Control available in the facility.

Observed PIC unable to perform duties due to risk factor violations (proper eating/drinking, required parasite destruction records, food separated and protected, proper cold holding, time as a public health control procedure and records, toxic substance storage and labelling).

Observed several unlabeled chemicals spray bottles throughout the facility.

Observed CFSM is unable to assess training needs of employees based on risk factor violations.

Observed employee eating in the kitchen. Observed employee personal drinks not in a single-use cup with lid and straw and stored on food prep counters and above food and equipment.

Observed employee personal phone stored on clean dish shelving above food prep counter, observed deodorant stored directly on top of boxes of fountain drinks, employee food stored above facility food in dry storage and coolers, cigarettes stored above mints for customers.

Observed two pans of cut lettuce in WIC dated for disposition of 1/17/26; Yum-yum and house made teriyaki sauce dated for disposition 1/11/26 in WIC.

Observed several pans of food, not in use or actively cooling, stored uncovered on counters, in ice baths, in crocks.

Observed two containers of sesame seeds unlabeled with common name; observed large container of teriyaki sauce unlabeled with common name.

Observed scoop handle stored in contact with rice in bulk container. Observed rice scoops stored in crock of water temping at 114 degrees F.

Observed employee personal items stored on shelf above prep top cooler (coffee creamer, employee drinks).

Observed scoop handles in contact with product in rice and salt containers. Observed rice scoops stored in water temping 97 degrees F.

Observed multiple house-made potentially hazardous TCS foods (teryaki sauce, house sauce, yum yum sauce) held past the 7 day marked expiration in walk-in cooler.

Observed lettuce in back handwashing sink upon entering kitchen.

Observed employee personal drink on food prep table not in single service up.

Observed food being thawed in back handwashing sink upon entering kitchen.

Observed wet wiping cloth not stored in sanitizer bucket between uses. CAL.

Observed container of bleach sanitizer in dishwashing area not labeled with manufacturer's label or common name. Observed in-use bottle of degreaser in kitchen area not labeled with common name.

Observed time/temperature control for safety (TCS) food items cold holding above 41 degrees Fahrenheit in reach-in coolers (raw salmon in sushi cooler, 46F; salad in prep top cooler- 50F; raw shrimp in prep top cooler- 50F; eel sauce on ice- 50F; see temperature chart).