Sushi Village And Cajun Cooks in Lawrenceville receives a 61% on their recent health inspection

Sushi Village And Cajun Cooks, located at 1030 Old Peachtree Rd NW, Suite 106 in Lawrenceville, received a score of 61 points out of a possible 100 points during their 04/01/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Multiple risk factor violations were observed during inspection. 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:
2-2B: .03(5)(k)1&2Observed multiple open water bottles and an employee beverage cup in the kitchen on prep surfaces (cutting board, prep cart, prep table) Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employee bottles and cup removed from prep areas.

Violation #3:
2-2D: .03(5)(d)Observed an employee use a personal cellphone then go to warewash sink to wash hands. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf)
Corrective Actions: Employee was directed to use a handwashing sink to clean hands.

Violation #4:
3-1C: .04(1)Observed 3 dented cans of soy sauce stored non-dented can on a dry storage shelf. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: Dented can were removed and placed in an area designated for dented cans.

Violation #5:
6-1A: .04(6)(f)Observed several foods (see temp. log) cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Foods discarded.

Violation #6:
6-1C: .04(6)(d)Observed spicy tuna in the sushi reach in cooler that did not cool to below 41F within 4 hours (see temp log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours).
Corrective Actions: Tuna discarded.

Violation #7:
11A: .04(6)(e)Observed a container of raw spicy tuna cooling in a plastic container with the lid firnly on. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Discussed cooling methods (unwrapping fish, removing lids) with PIC.

Violation #8:
11C: .04(6)(c)Observed thawed ROP tuna in the walk-in cooler that was labeled to indicate that it should be removed from packaging prior to thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Tuna discarded.

Violation #9:
14A: .04(4)(k)Observed in-use utensils (sushi knife, dipping spoons) stored in containers that were not 135F or higher (see temp log). Observed multiple storage containers of food (sugar, flour, ginger) that had dispensing utensils that did not have handles or dispensing utensils with handles with handles stored in the food. 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: Utensils were removed from water. Dispensing utensils with out handles were discarded. dispensing utensils with handles were moves so that handles were not in food.

Violation #10:
14B: .05(10)(e) 1,2,4Observed several food storage containers stacked wet on a drying shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)
Corrective Actions: Containers were moved to the wareware sink to be re-washed.

Violation #11:
15A: .05(6)(a)Observed that the reach in cooler in the kitchen was not cooling to 41F or below. Temperature reading on max/min thermometer was 43.7 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Violation #12:
17D: .07(4)(b)Observed employee personal items (cell phone, hat, cups, food) stored on prep tables. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Items were moved to desinated areas.

Violation #13:
18: .07(2)(m)Observed that the rear exterior door had a broken arm and unable to self-close. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)

Additional remarks:
Joint inspection with MRB.

Note: No additives is used at this facility.

Note: Thermometers calibrated today (see temp log).

Note: All cold-holding & hot-holding in compliance unless noted otherwise.

Note: 14A 2nd consecutive repeat, 3rd repeat may result in permit suspension

Note: A follow-up inspection will be conducted within 10 days.

Note: A required additional routine will be performed within 12 months

Note: Permit suspended, 2nd consecutive “U”

Note: Permit Reinstated, onsite traning provided.

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