Sushi Sen

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no certified food protection manager on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prio
• Food-Contact Surfaces: Cleaned and Sanitized: PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Addl Notes: Observed 3-compartment sink in bar area with
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloth bucket with a wet cloth in it at the bar area with 0 ppm of quat sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Quat sanitizer should be between 150 - 400 ppm for proper sanitization of food contact surfaces. Wiping

As listed in the inspection report.