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Maki Sushi in south Forsyth fails health inspection
Passed re-inspection
Maki Sushi

A south Forsyth sushi restaurant failed a recent inspection due to a “mildew-like substance” on soda nozzles, ants in the kitchen and employees touching raw food and mislabeling food on the menu.

Maki Sushi, located at 5925 Atlanta Highway Ste 100, scored a 59 on a May 8 inspection for violations including employees handling raw shrimp and sushi rolls with the same gloves, storing raw eggs and meat above ready-to-eat food, selling imitation crab meat as crab on the menu and other items, according to an inspection report from the Forsyth County Environmental Health Department.

A 69 or less is considered failing, and establishments that fail are re-visited within 10 days.

A violation was also found for managerial control being “not satisfactory for establishment,” and the inspector advised “that persons in charge, managers or [food safety managers] must be properly trained or retrained.”

Other violations were found for dirty utensils and an employee rinsing a wiping cloth in a hand sink, not having proper procedures for responding to “vomiting or diarrheal events,” soda nozzles having a “mildew-like substance,” dining tables not being properly cleaned, having raw sushi fish covered and stacked while cooling, utensils for storing rice sitting in stagnant water, single-use containers being reused, grease and dirt being found on ventilation hoods, having dirty bulk food containers, the floor of the freezer having exposed concrete and having ants in the kitchen.

Bob Han, with Maki, said the restaurant opened recently after he moved from Clemson, South Carolina. He said the difference in the requirements from state to state factored into the violations and that the restaurant passed a follow-up inspection.

The restaurant scored a 99 on a previous inspection in Oct. 2016.

A follow-up inspection was done on May 22 and gave a grade of 87.

In that inspection, violations were found for dining tables not being cleaned properly, bulk food being stored in the dry storage area, wet wiping cloths being stored on top of the prep sushi area, preset tables and bowls not being removed before or after customers sit down, exposed concrete and not having the previous inspection report posted.