SUSHI VILLAGE AND CAJUN COOKS receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   There was no PIC present at the start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A PIC should be present at all times.

   Inspector’s full note +

   Code .03(2)

   There was no PIC present at the start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: A PIC should be present at all times.

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Person in charge

   Item 1-2A ↗

   ****SECOND CONSECUTIVE REPEAT VIOLATION***** Multiple risk factor violations were observed during inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   ****SECOND CONSECUTIVE REPEAT VIOLATION***** Multiple risk factor violations were observed during inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Employee health reporting

   Item 2-2A ↗

   PIC on site unable to demonstrate awareness of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: A PIC with knowledge of the employee health policy should be present at all times.

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   PIC on site unable to demonstrate awareness of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: A PIC with knowledge of the employee health policy should be present at all times.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
4. 04

   Food condition

   Item 3-1C ↗

   ********SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION*********** Observed 3 dented cans of oyster sauce stored on a dry storage shelf with non-dented cans and other non-perishable foods. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Dent cans marked with an "X" and removed from dry storage shelf.

   Inspector’s full note +

   Code .04(1)

   ********SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION*********** Observed 3 dented cans of oyster sauce stored on a dry storage shelf with non-dented cans and other non-perishable foods. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Dent cans marked with an "X" and removed from dry storage shelf.

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
5. 05

   Date marking and disposition

   Item 6-2 ↗

   Observed prepared foods in the freezer without the date of preparation and or freezing. Observed noodles cooked two days prior in a prep cooler that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods date marked.

   Inspector’s full note +

   Code .04(6)(g)

   Observed prepared foods in the freezer without the date of preparation and or freezing. Observed noodles cooked two days prior in a prep cooler that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods date marked.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
6. 06

   Food labeling and containers

   Item 10D ↗

   Observed multiple squeeze bottles of sauces that were unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled.

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple squeeze bottles of sauces that were unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled.

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
7. 07

   Thawing methods

   Item 11C ↗

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION****** Observed several pieces of tuna in reduced oxygen packaging (ROP) in the walk-in cooler that was labeled to indicate that it should be removed from packaging prior to thawing. The tuna was completely thawed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Tuna discarded.

   Inspector’s full note +

   Code .04(6)(c)

   ****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION****** Observed several pieces of tuna in reduced oxygen packaging (ROP) in the walk-in cooler that was labeled to indicate that it should be removed from packaging prior to thawing. The tuna was completely thawed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Tuna discarded.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
8. 08

   Utensil storage

   Item 14A ↗

   *************THIRD CONSECUTIVE VIOLATION OF CODE PROVISION. ************Observed a dipping spoon stored in container of water that was room temperature. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and…

   Inspector’s full note +

   Code .04(4)(k)

   *************THIRD CONSECUTIVE VIOLATION OF CODE PROVISION. ************Observed a dipping spoon stored in container of water that was room temperature. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Spoon removed from water.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
9. 09

   Single-use article storage and use

   Item 14C ↗

   Observed several soy sauce buckets in the kitchen under a prep table and in the walk-in cooler that were being re-used for batter storage. Single-service and single-use articles may not be reused. (C) Corrective Actions: Foods should be moved to food grade storage containers.

   Inspector’s full note +

   Code .05(6)(r)

   Observed several soy sauce buckets in the kitchen under a prep table and in the walk-in cooler that were being re-used for batter storage. Single-service and single-use articles may not be reused. (C) Corrective Actions: Foods should be moved to food grade storage containers.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.