MALL OF GEORGIA MAKI OF JAPAN received a score of 84 and a grade of B during a GNR Public Health food-service inspection on October 28, 2026.
Inspection details
Establishment MALL OF GEORGIA MAKI OF JAPAN
Location 3333 Buford Dr Suite 1076 Buford, GA 30519, Gwinnett County
Inspection date October 28, 2026
Inspection purpose Routine
Score and grade 84/B
Inspection findings
Item 6-1A
.04(6)(f) Observed four plastic containers containing cut cabbages holding temperatures above 41F in the walk in cooler.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective action Cabbage was discarded.//
Item 10D
.04(7)(c) Observed no labels on squeeze bottles ( i.e soy sauce, oil).// Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (C) (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (C) (iii) An accurate declaration of the net quantity of contents; (C) (iv) The name and place of business of the manufacturer, packer, or distributor; (C) and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. (Pf) (vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) – (5), nutrition labeling as specified in 21 CFR 101 – Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling. (C) (vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. (C)
Corrective action Labels were made.//
Item 12C
.04(4)(m) Observed multiple wet wiping cloths on the prep tables not stored in the sanitizer buckets.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)
Corrective action Wiping cloths were placed in the sanitizer buckets.//
Item 14B
.05(10)(a) Observed multiple wet metal pans stacked as clean.// After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)
Corrective action Pans were rearranged as they were just washed.//
Item 14C
.05(10)(e)1&3Observed open styrofoam to go containers placed on top of sneeze guard shield.// Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)
Corrective action Advised the person in charge (PIC) to have the styrofoam to go containers closed while on top of the sneeze guard.//
The score reflects conditions documented at the time of inspection.
Marcus Jones
News Now Georgia
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