Erickitoo Sushis CLN

Inspector's notes

Observed 0 ppm chlorine in sanitizer bucket. Test sanitizer buckets to ensure there is at least 50-100 ppm chlorine. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed <50 ppm chlorine in sanitizer compartment of the 3-compartment sink. Add chloring to the sanitizer compartment of the 3-compartment sink so that the concentration is between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris in-between/under cookline equipment and under bar counter. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed fork and rag stored in bar handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) relocated fork and rag blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packages of raw bacon, raw salmon, and raw shelled eggs stored above containers of ready-to-eat (RTE) cream cheese inside walk-in cooler. All raw animal proteins shall be stored below ready-to-eat foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed breakfast menu without disclosure/special symbol and reminder/statement that raw/undercooked proteins may increase risk of foodborne illness. Per PIC, egg options may be served raw/undercooked. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and shall contain an approved disclosure method and reminder statement. Establishment shall add consumer advisory statement and special symbol on each menu to every food item on that can be served raw/undercooked prior to re-inspection on 5/1/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed establishment laying to-go bags fully in contact on top of raw beef and raw chicken containers inside walk-in cooler. Observed bags of unwashed/uncooked open rice stored directly in to-go bags on a dry storage shelf. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Food shall be stored in food grade containers/bags. All raw beef and raw chicken stored openly in to-go bags were discarded by PIC at time of inspection. Per PIC, establishment policy is to wash rice prior to cooking step. PIC instructed food employee to begin washing rice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of food debris in-between/under cookline equipment and under bar counter. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.