Culichi Sushi

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-202.12 (A) - Priority Foundation: Handwashing Sinks, Installation. Proper temperature, Mixing Faucet. Addl Notes: Observed no hot water at the hand wash sink in the toilet rooms used by employees. Predefined Comment: Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all tim
• Food Separated and Protected: PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. Addl Notes: Observed raw shelled eggs stored above ready to eat vegetables, sus
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths stored in sanitizer solution with less than 50ppm chlorine. Observed wet wiping cloth stored air drying between use at the sushi prep station. Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths we
• Toilet Facilities: Properly Constructed, Supplied, Clean: 6-202.14 - Core: Toilet Rooms, Enclosed Addl Notes: Observed men's toilet room door open with broken self closing mechanism. Discussed a toilet room located on the premises shall be completely enclosed and provided with a tight fitting and self-closing door. Corrective Action: Correct prior to next routine inspection.
• Physical Facilities Installed, Maintained, and Clean: 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed build up of dried food debris/residues on the doors and handles of the reach in coolers and the handles of the sink fixtures in the kitchen. Observed accumulation of organic matter and condensate on the fire suppression lines over the cook top in the ventilation hood. Pr

As listed in the inspection report.