SUSHI VILLAGE AND CAJUN COOKS

Violations (5)

• 6-1DCritical

  Georgia Food Code .04(6)(i)Observed

  .04(6)(i)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) Corrective Actions: Rice disarded.

  Priority Foundation

• 10D

  Georgia Food Code .04(4)(d)Observed

  .04(4)(d)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) Corrective Actions: Foods labeled.

  Core

• 14A

  Georgia Food Code .04(4)(k)Observed

  .04(4)(k)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) Corrective Actions: Cup removed from food container in the walk-in cooler. Tong handle removed from ginger container.

  Core

• 15C

  Georgia Food Code .05(7)(a)2,3Observed

  .05(7)(a)2,3Observed 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) Corrective Actions: Foods moved into containers without residue and or lid changed.

  Core

• 17D

  Georgia Food Code .07(5)(j)Observed

  .07(5)(j)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) Corrective Actions: Items relocated to designated areas.

  Core