Rusan's
Last inspected: Apr 7, 2026
70
Score
RUSAN'S, located at 1220 Caroline St Bldg A-200 in Atlanta, GA, underwent a moderate risk inspection on April 7, 2026. This inspection identified two critical violations and one minor violation, including issues with required records, proper cold holding temperatures, and the cleanliness of food and nonfood-contact surfaces. The facility has a history of mostly low-risk inspections across its two scored visits.
2
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine
2 critical violations. 1 minor violation. 2 corrected on site.
70
Dec 10, 2024
Routine
2 minor violations.
90
Violations — Apr 7, 2026 Inspection
3-1D - required records: shellstock tags, parasite destruction
Inspector notes: Observed establishment unable to provide parasite destruction documentation for fish intended to be served raw or undercooked. CA: (f) Parasite Destruction. 1. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at -31°F ( -35°C) or below until solid and stored at -31°F ( -35°C) or below for a minimum of 15 hours; P or (iii) Frozen at -31°F ( -35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. P 2. The requirement in paragraph 1 of this subsection does not apply to: (i) Molluscan shellfish; (ii) A scallop product consisting only of the shucked adduc...
511-6-1.04(5)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw beef (49°F) and cooked chicken (66°F) in the front food service cooler. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS:PIC discarded all affected food items.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed front food service cooler with an ambient temperature of 54°F. CA: (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. COS: PIC relocated TCS foods to a properly functioning cooler to maintain required temperature control.
511-6-1.05(6)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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