SUSHI VILLAGE SC FRIED SEAFOOD & CHICKEN

1. Observed raw chicken stored above raw shrimp in bottom of small prep top cooler in fryer area of main kitchen.
2. Observed raw beef stored horizontally in front of raw chicken and cooked noodles stored horizontally in front of raw shrimp in grill drawers in main kitchen.

C/A: All ready to eat foods must be stored above raw foods to eliminate cross contamination.

COS: All stored properly.

Observed several uncovered food items and food ingredients stored on pushcart in grill area, lower compartments of large and small prep top coolers, and breading mixes (2) on table in fryer area all in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All food covered.

Observed raw shrimp thawing in stagnant water in 2-compartment prep sink in main kitchen.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

COS: Proper defrosting method used.

Observed raw shrimp thawing in vegetable prep sink in main kitchen.

C/A: Except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only.

COS: Shrimp removed, sink cleaned and sanitized.

1. Observed exit door near grease container in main kitchen damaged with large gap/opening along bottom allowing potential entry of pests.
2. Observed exit door left open in chemical storage area in main kitchen allowing potential entry of pests.

C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

COS: Screen door closed in chemical storage area; correct remaining.

Observed flying insect ribbons with dead bugs hung from ceiling over grill salad prep top cooler and vegetable/meat prep sink and table in main kitchen.

C/A: Insect control devices shall be installed so that:

(i) The devices are not located over a food preparation area; and

(ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

COS: Both ribbons removed.

Observed non-current CDPH inspection report (Score:90) posted along cashier area of front food service area.

C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed door to WIC 2 in main kitchen with large gap and openings along gaskets.

C/A: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

*Per PIC, contacted a contractor who will conduct observations of needed repairs. PIC states door will have to be ordered, therefore 30-day deadline was agreed upon.

Observed a container of uncovered raw marination chicken being stored above an uncovered tray with marinating shrimp in the stand-alone RIC. Observed a container of marinating chicken wings in the WIC on the shelf being stored above a bowl of raw salmon C/A 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P COS: PIC moved the chicken to the bottom of the fridge in the stand alone cooler and he moved the tray of chicken to the bottom of the shelf.

Observed a container of uncovered chicken and a tray of uncovered marinating shrimp in the Stand alone RIC. Observed a tray of veggie eggrolls, pork eggrolls on the bottom of the prep top cooler#3 C/A 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS PIC covered All the trays with plastic wrap

Observed thawing of two packages of shrimp that were submerged in standing water in the main kitchen at the two compartment sink. C/A 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C) COS PIC turned on the water in the sink so the shrimp was under running water

Observed three containers with chicken wings resting on the floor of the WIC#2 C/A 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. At least 6 inches (15 cm) above the floor. COS PIC removed the containers and placed them on the shelf with the rest of the chicken

Observed warewashing machine was not calibrated to dispense the proper amount of 50-100ppm sanitizer. When tested the sanitizer was measuring 0ppm. C/A511-6-1.05(2)(cc) - Warewashing, Automatic Dispensing of Detergents and Sanitizers (Pf) (cc) Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf COS PIC was instructed to stop using the warewashing machine until it is repaired and wash dishes in the three-compartment sink Violation needs to be corrected in 10 days

Observed TCS Foods on fry station prep table, salad prep top cooler and inside walk -in cooler (raw tempura shrimp, and tempura batter) holding above 41 F. C/A Ensure cold holding of TCS food is maintained at 41 F or below at all times. COS: Food placed in cooler and walkin cooler thermostat turned down. Temperature at 30*f at 3:36 pm

Temperatures observed on ice bath at 1:50 pm :

*Chopped Lettuce 42 Degrees

• Tempura Batter 39 Degrees
• Veggie Dumplings 24 Degrees
• Potatoes 41 Degrees
• Tempura Shrimp 39 Degrees