Sushi Village - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	March 22, 2013
Number of critical violations:	0
Number of non-critical violations:	1
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
116	Improper Construction / Maintenance of Establishment Observation: The tiles in the dry storage area (and the grout lines) require deep cleaning. Corrective Action: Schedule and complete deep cleaning of the tile areas. Recommend using a steam cleaner or a heavy duty degreaser for this item. This should be completed in the next month.
116	Improper Construction / Maintenance of Establishment Observation: The shelf against the wall in the dishpit is very worn and cannot be easily cleaned. Corrective Action: Replace the shelf with a more durable one.
116	Improper Construction / Maintenance of Establishment Observation: The fans in the dishpit have an accumulation of dust on them. Corrective Action: Clean the fans.
116	Improper Construction / Maintenance of Establishment Observation: Enhanced cleaning is required underneath the shelves and the equipment in the kitchen. Most of the kitchen floor is clean but underneath the equipment and counters there is an accumulation of black dirt. Corrective Action: Ensure that these surfaces are regularly cleaned on a bi-monthly/weekly basis.
116	Improper Construction / Maintenance of Establishment Observation: There is a large cutting board in the dry storage are that is no longer cleanable. Corrective Action: Remove the cutting board from the premises.
116	Improper Construction / Maintenance of Establishment Observation: In the walk in cooler there is a wooden shelf used to store gyoza that is worn and cannot be easily cleaned. Corrective Action: Refinish/replace this small wooden shelving unit.

Comments:

Premises is generally clean and well maintained.

Some shelves have been replaced in the dish washing area and are currently acceptable however they may get worn over time and need replacing in the future.

· Food handling practices are satisfactory.
· Handwashing facilities are satisfactory.
· Refrigeration temperatures are satisfactory (< 4 degrees C / 40 degrees F)
· Thermometers provided in every cooling unit containing perishable food.
· Temperatures are monitored, and recorded and records are complete and up to date.
· Freezer temperatures are satisfactory (< -18 degrees C / 0 degrees F).
· Hot holding temperatures are satisfactory (> 60 degrees C / 140 degrees F)
· The mechanical dishwashing procedure is satisfactory (final rinse chlorine concentration is > 50 ppm).
· Equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination.
· Are food storage practices are satisfactory.
· All food observed is received from approved sources.
· No cross connections observed.
· Backflow devices are present.
· No expired/ old food was observed.
· No evidence of pests observed at time of inspection.
· At least one staff on site has Foodsafe training at time of inspection.
· Chemicals are labeled and stored safely.
· The garbage disposal area is well-kept.
· There is adequate lighting and covers for the lights.
· There is adequate ventilation.