SUSHI VILLAGE SC FRIED SEAFOOD & CHICKEN

4 findings recorded on Nov 10, 2026. 4 marked corrected on site.

1. Violation recordedItem 2-2B ↗

   Eating, drinking and tobacco use

   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

   Inspection item: Proper eating, tasting, drinking, or tobacco use

   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 ↗

   Marked corrected on site

2. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   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

   Inspection item: Proper cooling time and temperature

   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 ↗

   Marked corrected on site

3. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   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

   Inspection item: Wiping cloths: properly used and stored

   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 ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.