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Sushi Village And Cajun Cooks, located at 1030 Old Peachtree Rd NW Suite 106 Lawrenceville, GA 30043, received a score of 66 points out of a possible 100 points during their 09/08/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)There was no PIC present at the start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf)
Corrective Actions: A PIC should be present at all times.
Violation #2:
1-2A: .03(2)(a)-(n),(p)****SECOND CONSECUTIVE REPEAT VIOLATION***** 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 #3:
2-2A: .03(1)(c)2,3,17PIC on site unable to demonstrate awareness of 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: A PIC with knowledge of the employee health policy should be present at all times.
Violation #4:
3-1C: .04(1)********SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISION*********** Observed 3 dented cans of oyster sauce stored on a dry storage shelf with non-dented cans and other non-perishable foods. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: Dent cans marked with an “X” and removed from dry storage shelf.
Violation #5:
6-2: .04(6)(g)Observed prepared foods in the freezer without the date of preparation and or freezing. Observed noodles cooked two days prior in a prep cooler that were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: Foods date marked.
Violation #6:
10D: .04(4)(d)Observed multiple squeeze bottles of sauces that were unlabeled. 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 #7:
11C: .04(6)(c)****SECOND CONSECUTIVE VIOLATION OF CODE PROVISION****** Observed several pieces of tuna in reduced oxygen packaging (ROP) in the walk-in cooler that was labeled to indicate that it should be removed from packaging prior to thawing. The tuna was completely thawed. 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 #8:
14A: .04(4)(k)*************THIRD CONSECUTIVE VIOLATION OF CODE PROVISION. ************Observed a dipping spoon stored in container of water that was room temperature. 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: Spoon removed from water.
Violation #9:
14C: .05(6)(r)Observed several soy sauce buckets in the kitchen under a prep table and in the walk-in cooler that were being re-used for batter storage. Single-service and single-use articles may not be reused. (C)
Corrective Actions: Foods should be moved to food grade storage containers.
Additional remarks:
********SECOND CONSECUTIVE REPEAT VIOLATION OF CODE PROVISIONS 1-2A, 3-1C, & 11C***
*******THIRD CONSECUTIVE REPEAT VIOLATION OF CODE PROVISIONS 14A***
PERMIT SUSPENDED DUE TO THIRD CONSECUTIVE REPEAT VIOLATION OF PROVISION 14A AND CONSECUTIVE “U” SCORES”
Note: Permit reinstated after on-site training.
Note: The following handout(s) was provided to the facility:
Food Allergens and Allergy Awareness; Foreign Imported Shrimp Disclosure; Guide to Date Marking
***Visit the Health Department’s website for additional posters.***
Note: All cold holding temperatures are in compliance.
Note: All hot holding temperatures are in compliance.
Note: Food colors used at this facility.
Note: Thermometers calibrated today (see temp log).
Note: THREE OR MORE CONSECUTIVE REPEAT VIOLATIONS ON ROUTINE INSPECTIONS WILL RESULT IN PERMIT SUSPENSION. CONSECUTIVE “U” SCORES WILL RESULT IN PERMIT SUSPENSION.
Note: An Follow-up inspection will occur within 10 days.
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