Sushi Michi

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: Handsink near 3 compartment sink in back area was being blocked with containers of chopped produce during inspection. Sink was cleared at time. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only at
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals||Addl Notes: Sanitizer buckets measured above 500 ppm QUAT during inspection, solutions were diluted at time and a service call was placed to adjust chemical dispenser. Please ensure QUAT sanitizers are maintained between 150-400 ppm.

As listed in the inspection report.