SUSHI VILLAGE health score and inspection history

Provide a utensil with a handle for serving or dispensing food or ice.// Bowl without handle being used to dispense cut meat. COS- PIC discarded.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exterior of shield in ice machine.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw chicken stored above raw steak. COS- PIC reorganized.

(A)(2) Maintain TCS food at 41 F or below.// Raw chicken, raw fish, masago, raw steak in reach-in cooler, make table, and sushi counter, ranging in temperature from 45F-57F. COS- PIC discarded.

Store single-service and single-use articles covered, inverted, or in the original protective package.// Single-service to-go items throughout kitchen stored with food contact surface exposed, not inverted or covered.

Store scoops left in TCS foods with handles above the top of the food of the container.// Spoon in container of food in low boy under sushi bar, with handle touching food.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Excessive food debris in dish area.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Thawed ROP packaged fish stored in walk-in cooler.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate issue in walk-in freezer.

Store food at least 6 inches above the floor.// Bag of onions stored directly on floor in walk-in cooler.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. 3-501.13 Cease thawing TCS food at room temperature.// Shrimp thawing in sink with no running water. 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged fish thawing in walk-in cooler; thawed ROP packaged fish stored in low-boy underneath sushi bar.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Black residue accumulation on interior of ice machine.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets on walk-in cooler excessively damaged. 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.// Cutting boards for vegetables and meat and one at make table excessively scored. 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Severely scratched ice cream scoop in storage; corner of tub holding produce in bottom of make table broken and taped with duct tape.

Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Large bowl of raw chicken stored directly next to rack of clean dishes; sauces stored underneath hand washing sink.

Store food at least 6 inches above the floor.// Various food items (soy sauce, carrots, onions) stored directly on floor in walk-in cooler and dry storage. 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Marinating chicken stored in large bowl, uncovered on 3-compartment sink, next to thawing chicken. 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Chicken stored above beef in reach in cooler.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Dried carrot residue on utensil used for cutting carrots; residue accumulation on various utensils in tub for storage.

Remove the dumped/spilled waste grease from the outside premises.// Excessive spilled grease around grease waste receptacle. 5-402.13 Replace or repair the dumpster due to significant leakage (if not draining into the sanitary sewer).// Bottom of dumpster has deteriorated from rust, causing a hole with significant leakage.

Provide a utensil with a handle for serving or dispensing food or ice.// Bowls without handles used to dispense various foods throughout facility (raw meat, rice, etc) 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.// Tongs stored on top of drink machine.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Plastic curtains in walk-in and at back door excessively soiled with residue; food debris on tops of soy sauce containers behind sushi bar; excessive residue accumulation on exterior of container holding seaweed; excessive accumulation of residue on exterior of microwave.

5-205.15(B) Repair condensate leak in refrigeration units.// Condensate issue inside walk-in freezer. 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink next to sushi area is draining slowly. 6-501.18 Clean hand sinks as often as necessary to keep them clean.// Excessive residue around and inside hand sink next to sushi area.

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