Restaurant Fails 2nd Inspection

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A Peachtree Parkway restaurant failed a health department inspection last week, its second failure since the end of last year.

Aomi, located at 5145 Peachtree Parkway, graded only a 57/U on March 5, according to Gwinnett County health department data. A failing score is anything 69 or below. The restaurant, which scored 99 on a Jan. 9 re-test, was given a 58 on Dec. 31.

• Click here to see the entire inspection report

The restaurant was closed for a meeting and training session, after which the permit was reinstated.

Among the inspector’s observations:

• Chefs were not being adequately supervised. Risk factor violations in multiple categories were a direct result of employee failure to follow food safety guidelines when having beverages, stocking foods in coolers, preparing the hibachi carts, and sanitizing the work station. Managers must complete thorough walks of their areas to ensure that violations are corrected and employees receive necessary training. It is the responsibility of the person in charge to supervise employees, monitor temperatures, review menus, etc. Held meeting/training session with manager and owner.
• Employee was drinking iced coffee in the kitchen. He stored his coffee in an uncovered to-go cup on the prep station. The beverage was discarded. A sushi chef was drinking from a cup without a straw also.
• Observed cross-contamination between raw shrimp and raw chicken while chef set up the hibachi cart.
• Raw eggs were stored on the top of the cart above cut vegetables.
• Single batch of tempura batter was being used for both raw salmon and raw chicken.
• Sushi chef rinsed the sanitizer out of the cloth before wiping the prep counter. Chef returned the cloth to the sanitizer bucket then wiped the counter again. Chlorine sanitizer must be used at between 50 ppm and 100 ppm for wiping food prep surfaces.
• Lunch menu Hibachi entrees are missing symbols for the consumer advisory next to: filet mignon and New York steaks.
• TCS foods (time/temperature controlled for safety foods) not maintained at 41 F or less: tofu on ice, raw eggs in the prep cooler, raw eggs left on the hibachi cart, and raw shrimp in the prep cooler.
• Sushi rolls held in kitchen for preparing bento boxes were not labeled with times. The rolls were discarded.
• White tuna is listed on the menu instead of escolar for the California Sunset roll and escolar sashimi (main menu, paper menu, and on the list of sashimi options). There is no such fish as “white tuna”. Add the word “escolar” to those menu items.

A follow-up inspection will be held with 10 days.