SUSHI VILLAGE AND CAJUN COOKS

3-1C: .04(1)Observed 2 dented cans stored on a dry storage shelf. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans were removed and taken to the dented can area for return.

4-1A: .04(4)(n)1Observed an employee at a handwash sink washing his hands with gloves still on. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee was asked to discard gloves and wash hands. Employee discarded gloves and washed hands properly.

8-2B: .07(6)(g)Observed a bucket of sanitizer that tested at a higher concentration than the upper limit set by the manufacturer. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer solution was discarded.

14A: .04(4)(k)Observed in-use utensils (stirring spoons) stored in a container of standing water. 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: Container of spoons removed. Discussed with PIC the requirement that water be 135F or greater if it is used for utensil storage.

14B: .05(10)(e) 1,2,4Observed metal food storage containers that were stacked wet on a drying shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were moved to the dirty dishes area so that they can be re-ran through the dishwash machine.

18: .07(2)(m)Observed that the rear exterior door had a broken arm and unable to self-close tightly, leaving a gap that allows light through along the upper edge and down the left side. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

1-2A: .03(2)(a)-(n),(p)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)

2-2B: .03(5)(k)1&2Observed multiple open water bottles and an employee beverage cup in the kitchen on prep surfaces (cutting board, prep cart, prep table) Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Employee bottles and cup removed from prep areas.

15A: .05(6)(a)Observed that the reach in cooler in the kitchen was not cooling to 41F or below. Temperature reading on max/min thermometer was 43.7 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

17D: .07(4)(b)Observed employee personal items (cell phone, hat, cups, food) stored on prep tables. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were moved to desinated areas.

18: .07(2)(m)Observed that the rear exterior door had a broken arm and unable to self-close. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2D: .03(5)(d)Observed an employee use a personal cellphone then go to warewash sink to wash hands. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee was directed to use a handwashing sink to clean hands.

3-1C: .04(1)Observed 3 dented cans of soy sauce stored non-dented can on a dry storage shelf. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Dented can were removed and placed in an area designated for dented cans.

6-1A: .04(6)(f)Observed several foods (see temp. log) cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Observed spicy tuna in the sushi reach in cooler that did not cool to below 41F within 4 hours (see temp log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Tuna discarded.

11A: .04(6)(e)Observed a container of raw spicy tuna cooling in a plastic container with the lid firnly on. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling methods (unwrapping fish, removing lids) with PIC.

11C: .04(6)(c)Observed thawed ROP tuna in the walk-in cooler that was labeled to indicate that it should be removed from packaging prior to thawing. 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.

14A: .04(4)(k)Observed in-use utensils (sushi knife, dipping spoons) stored in containers that were not 135F or higher (see temp log). Observed multiple storage containers of food (sugar, flour, ginger) that had dispensing utensils that did not have handles or dispensing utensils with handles with handles stored in the food. 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: Utensils were removed from water. Dispensing utensils with out handles were discarded. dispensing utensils with handles were moves so that handles were not in food.

14B: .05(10)(e) 1,2,4Observed several food storage containers stacked wet on a drying shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were moved to the wareware sink to be re-washed.

1-2A: .03(2)(a)-(l), (n)Multiple risk factor violations were observed during today's inspection not in compliance with the food code. Person in charge (PIC) is not demonstrating active managerial control within the facility.// 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)

2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that 3 employees present during today's inspection were aware of their responsibility to report foodborne illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health agreements were signed during the inspection.//

17D: .07(3)(h)Observed employee personal items (cellphones, ear pods, chargers, shoes) stored on top of food and preparation areas.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Employee personal items were relocated to a designated area.//

2-2A: .03(1)(c)2,3,17Person in charge (PIC) could not communicate the required reportable symptoms and diseases included in 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) Corrective Actions: Trained PIC of the employee health policy.//

3-1D: .04(5)(f)Facility was unable to provide parasite destruction letters for fish served raw (salmon, escolar, tuna, etc).// If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shell eggs stored above sauces, unwashed lemons stored above cooked noodles, a box of raw fish stored above avocados and raw shrimp stored above lettuce inside the walk-in cooler. Observed raw chicken wings stored on top of raw fish and another container with raw chicken stored above sauces inside a prep cooler.// 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) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) 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) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged by their internal cooking temperature.//

6-1D: .04(6)(i)Observed sushi rice on time control 4 hours labeled with 4/13/25 as date and a discard time of 9:30 pm. Per information provided by the PIC, sushi rice was placed on time control at 11:00 am and discard time was 3:00 pm. Employee was observed prepping sushi rolls with the rice past 3:00 pm.// When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Rice was discarded.//

10D: .04(4)(d)Multiple food ingredients were observed stored in working containers without their common food name.// 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.//

12D: .04(4)(g)Observed multiple "washed" avocados with stickers left on the outside surface.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers were removed and avocados were washed.//

14A: .04(4)(k)Observed in use utensils (sushi knives, mixing spoon) stored in standing water with temperatures below 135F.// 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Utensils were removed from the water, washed, rinsed and sanitized.//

15A: .05(1)(a)Observed raw fish wrapped with disposable paper towels. Observed food containers also lined with disposable paper towels.// Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Paper towels were removed from the food.//