SUSHI VILLAGE AND CAJUN COOKS

Observed rice not marked for time control that was holding at 121F. Per person-in-charge (PIC) and written procedures, the rice is intended for time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf).

Observed multiple squeeze bottles of sauces that were not labeled with the common name of the food. 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).

Observed a cup without a handle stored in a food container in the walk-in cooler. Observed tongs with the handle stored in a container of ginger. 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).

Observed multiple metal food storage containers and lids that contained sticker residue. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C).

Observed an employee wallet sitting on top of a knife over a prep cooler. Observed an employee beverage cup sitting onto of a prep surface. Observed an employee beverage tumbler sitting on top of a counter above single services items used for customers. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C).

********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).

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).

****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).

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).

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).

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).

****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).

*************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).

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).