TOMIYAMA SUSHI HIBACHI received a score of 85 and a grade of B during a GNR Public Health food-service inspection on October 29, 2026.
Inspection details
Establishment TOMIYAMA SUSHI HIBACHI
Location 315 Peachtree Industrial Blvd Suite 100 Suwanee, GA 30024, Gwinnett County
Inspection date October 29, 2026
Inspection purpose Follow-up
Score and grade 85/B
Inspection findings
Item 4-1A
.04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed three (3) containers of ready-to-eat sauce stored below raw filet mignon in upright cooler, ready-to-eat produce stored in a container with unwashed produce, and unwashed pineapples above ready-to-eat food in walk-in cooler. Observed washed broccoli, raw beef, and clean utensil stored together on the same prep surface. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective action Person in Charge (PIC) rearranged items to be stored appropriately. Broccoli discarded and prep surface was sanitized.
Item 14C
.05(6)(r) Observed a powerade bottle being reused to store fish sauce in prep cooler, and a container of sushi ginger being reused to store onions in walk-in freeze. Single-service and single-use articles may not be reused. (C)
Corrective action Fish sauce was discarded and onions were moved to a different container.
Item 15B
.05(6)(d),(e)Observed dishwashing machine not dispensing chlorine to the right concentration. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)
Corrective action Could not correct on site.
Item 17D
.07(4)(b) Observed container of employee items stored above ready-to-eat food in walk-in cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective action PIC moved items to bottom shelf.
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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