I’m often critical of the retail/foodservice’s focus on temperatures (cooking, cooling, holding) as the biggest noncompliance area, which gets extrapolated to what needs to be controlled.
Out of temp foods are easier to inspect for than cross-contamintation and hygiene: they are measured with a thermometer and don’t require observation of the act - so the relative number of data points skews compliance data towards temperature control. Also, norovirus is so prevalent (70% of the foodborne outbreaks are associated with food service) and temps don’t really matter with that pathogen.
Gwinnett County health officials suspended service at a Lawrenceville Hibachi Express and conducted on-site food safety training after the restaurant failed a second inspection in less than 10 days.
According to the inspection report, employees were not washing their hands when re-entering the food prep area after returning from the restroom.
Hibachi Express, 1417 Grayson Highway, Lawrenceville, scored 46/U on the follow-up inspection. The restaurant scored 63/U on a routine inspection seven days earlier, and prior to that had an 81/B.
Also, one of the restrooms had been turned into a sleeping area and was also used to store toilet paper and napkins. The other one was being used as a unisex restroom, the inspector said.
I don’t want my napkins stored in someone’s bedroom.