N. Fulton hibachi joint passes after failed health inspection

The report says that the inspector observed several violations, including seeing raw fish stored where it shouldn’t be, food not dated properly, improper uses of containers, a buildup of debris and fly strips in the kitchen area. The inspector also noted that Lobster House does not have a pH meter, which is needed to prevent and reduce pathogens in sushi rice.

The inspector also wrote that the “person in charge lacks awareness in key areas of risk factor control.”

For Lobster House, this is the second U grade it received this year, scoring a 59 on March 1. It received a 90/A on its followup 16 days later.

When reached by the AJC on Thursday, a man who identified himself only as Leon said he was the new manager there and insisted that “there is nothing wrong with our food.”

“The old manager didn’t do a good job,” he said. “The way the kitchen was being run needed to be fixed — the way they organize things. We didn’t know we needed a proper temperature reader. We’ve been open for eight years. Nobody got sick.”

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