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Sushi Village and Cajun Cooks, located at 1030 Old Peachtree Rd NW, Suite 106 in Lawrenceville, received a score of 56 points out of a possible 100 points during their 04/14/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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)
Violation #2:
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.//
Violation #3:
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.//
Violation #4:
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)
Violation #5:
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.//
Violation #6:
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.//
Violation #7:
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.//
Violation #8:
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.//
Violation #9:
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.//
Violation #10:
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.//
Violation #11:
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.//
Additional remarks:
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses egg yellow shade as an additive.
Note: Recommended to maintain Teriyaki sauce on time control for 4 hours. Procedures already in place for sushi rice.
**Note: Single-service and single-use articles (seaweed containers) may not be reused.
Note: Ensure sanitizer buckets are stored at least 6″ above the floor.
*Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.
Note: A required additional inspection will occur within the next 12 months.
**UNSATISFACTORY SCORES, REPEAT VIOLATIONS AND UNCORRECTED VIOLATIONS MAY RESULT IN PERMIT SUSPENSION.
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