Sushi Village Sc Fried Seafood & Chicken

"Observed a container of uncovered raw marination chicken being stored above an uncovered tray with marinating shrimp in the stand-alone RIC. Observed a container of marinating chicken wings in the WIC on the shelf being stored above a bowl of raw salmon C/A 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. 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 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 COS: PIC moved the chicken to the bottom of the fridge in the stand alone cooler and he moved the tray of chicken to the bottom of the shelf. | Observed a container of uncovered chicken and a tray of uncovered marinating shrimp in the Stand alone RIC. Observed a tray of veggie eggrolls, pork eggrolls on the bottom of the prep top cooler#3 C/A 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS PIC covered All the trays with plastic wrap"

"Observed TCS Foods on fry station prep table, salad prep top cooler and inside walk -in cooler (raw tempura shrimp, and tempura batter) holding above 41 F. C/A Ensure cold holding of TCS food is maintained at 41 F or below at all times. COS: Food placed in cooler and walkin cooler thermostat turned down. Temperature at 30*f at 3:36 pm Temperatures observed on ice bath at 1:50 pm : *Chopped Lettuce 42 Degrees * Tempura Batter 39 Degrees * Veggie Dumplings 24 Degrees * Potatoes 41 Degrees * Tempura Shrimp 39 Degrees"