Sully’s Erumi Sushi and Martini Room

Inspector's notes

Observed a wiping cloth bucket with chlorine sanitizer above 200 PPM. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC was made aware and remade the solution properly bringing the sanitizer levels between 50-100 PPM at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager to be present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two spray bottles of sanitizer used to sanitize food contact surfaces measuring above 500 PPM of Quat. Staff remade the sanitizer spray bottles at the correct quat concentration at time of inspection. Reeducated staff on the recommended range of use for chlorine (150-400 PPM) and discussed toxicity concerns when sanitizers are used above the recommended range. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knives stored between refrigerator equipment. Knives were taken back to the three-compartment sink to be washed, rinsed, and sanitized. Placing knives in this manner can result in contamination due to the difficulty in routinely cleaning these hard-to-reach surfaces. Knives must be stored in clean conditions. Educated staff on utensil storage. Corrective Action: Corrected at time of inspection.