SUSHI VILLAGE AND CAJUN COOKS

Inspection item: Inspection item 3-1C

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.

Inspection item: Inspection item 6-2

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.

Inspection item: Inspection item 10D

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.

Inspection item: Inspection item 11C

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.

Inspection item: Inspection item 14A

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.

Inspection item: Inspection item 14C

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.