SUSHI VILLAGE SC FRIED SEAFOOD & CHICKEN receives B in Cobb County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   Observed an uncovered cup with tea and a water bottle stored on prep top cooler in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

   Inspector’s full note +

   Code 511-6-1.03(5)(k)1&2

   Observed an uncovered cup with tea and a water bottle stored on prep top cooler in main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Cup and bottle were removed. Corrected On-Site. New Violation.

   Official report · Item 2-2B ↗
   Corrected on siteNew violation
2. 02

   Cooling time and temperature

   Item 6-1C ↗

   Observed chicken not cooling at a rate to reach 41F within 4 hours in main kitchen walk in cooler. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed chicken not cooling at a rate to reach 41F within 4 hours in main kitchen walk in cooler. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Chicken loosely covered and moved to walk in freezer, reached 41F at 6:05pm Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
3. 03

   Wiping cloth use and storage

   Item 12C ↗

   1. Observed 3 wet wiping cloths used for wiping spills on equipment stored on prep top coolers and near grill in main kitchen.

   Inspector’s full note +

   Code 511-6-1.04(4)(m)

   1. Observed 3 wet wiping cloths used for wiping spills on equipment stored on prep top coolers and near grill in main kitchen. 2. Observed wet wiping cloths stored in chlorine sanitizer bucket with concentration below 50ppm. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) (Chlorine 50-100ppm). COS: Sanitizer remade to 50ppm and cloths submerged in solution. Corrected On-Site. New Violation.

   Official report · Item 12C ↗
   Corrected on siteNew violation
4. 04

   Utensil storage

   Item 14A ↗

   Observed tongs handle touching lettuce in main kitchen prep top cooler. Observed tongs handle touching fried noodles in main kitchen.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed tongs handle touching lettuce in main kitchen prep top cooler. Observed tongs handle touching fried noodles in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon COS: Tongs handle was elevated above food. Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation

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