After maintaining a health score of 88/B over two previous inspections, Tokyo Hibachi Express in Conyers fell to a 51/U during its most recent one.
Prepared foods were not being cooled properly to ensure they reach 41 degrees within four hours to prevent the risk of bacteria contamination, the Rockdale County health inspector said.
Hot food items were inside deep containers, tightly covered with plastic wrap. The inspector had the food moved into shallow pans with ice for rapid cooling.
Points were also taken off because a food prep employee used bare hands to place cut onions into a tub. The onions were discarded.
The management at Tokyo Hibachi Express, 3030 Edwards Drive, Conyers, needs better control over food safety procedures to prevent food-borne illness risk factors, the inspector said.
The employee hand sink was being misused. A dirty dish and scrubbing pad were inside one sink, and an employee was observed using the hand sink to fill a bucket with water.
Pans, utensils and slicers were stored with old food debris on them. Mold-like substance was observed inside an ice bin near the sushi bar. The bin was drained and cleaned during the inspection.
Points were also taken off because raw shrimp was stored above broccoli in the walk-in cooler.
Shipping boxes for the New Zealand mussels were not being maintained for 90 days, as required. The restaurant doesn’t keep records to identify the source of shellstock, or keep the shellstock tags or labels, as required by the health code.
Tokyo Hibachi Express will be re-inspected.
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