Suki Sushi and Asian Cuisine

Observed bleach sanitizer bucket near sushi station made at a concentration too low. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P).

Observed bleach sanitizer bucket near beverage station made at a concentration too high. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P).

Observed mold-like build up on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf).

Observed avocados in prep cooler in the sushi station stored as washed with stickers remaining on the avocados. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf).

1,2,4Observed multiple mixing bowls and containers stored as clean wet-stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C).

Observed dust build up on air vents near hood vents in the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C).

Observed employee reusable water bottle on prep table. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C).