SUSHI VILLAGE SC FRIED SEAFOOD & CHICKEN

Nonfood-contact surfaces clean — Inspector Note: Observed black buildup on top exterior of ice container lid in bar area of facility. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Lid was removed, ice was discarded.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive accumulation of ice build up on the floors and walls inside walk-in freezer in main kitchen area. C/A: Ensure to remove ice build up from all food and non-food contact surfaces, must be clean to sight and touch.

Insects, rodents, and animals not present — Inspector Note: 1. Observed exit door near grease container in main kitchen damaged with large gap/opening along bottom allowing potential entry of pests. 2. Observed gap/opening along exit door in dry storage room of main kitchen allowing potential entry of pests. C/A: Except as specified in paragraphs 2 through 5 of this subsection, 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee preparing battered raw shrimp in hand sink near fryer in main kitchen area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Employee prepared battered raw shrimp in prep sink of main kitchen; hand sink cleaned and sanitized.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand soap stored across from hand sink on counter in bar area of facility. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap was placed next to hand sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed paper towels stored across from hand sink in bar area of facility. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device COS: Paper towels were stored next to hand sink.

Approved thawing methods used — Inspector Note: 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.

Washing fruits and vegetables — Inspector Note: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Insects, rodents, and animals not present — Inspector Note: 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.

Insects, rodents, and animals not present — Inspector Note: 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.

Food separated and protected — Inspector Note: 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.

Food stored covered — Inspector Note: 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.