SUSHI TOMI RESTAURANT INC

cabbage, chicken in 3 door reach in cooler next to ice maker and shortening, crab meat in 1 door reach in cooler next to 2 glass door reach in cooler at 44F [CA]maintain perishable food under 41F (or 45F for dairy products)

quat ammonium concentration in wiping clothes bucket under 100 ppm [CA]maintain quat ammonium concentration above 200 ppm in wiping clothes bucket

no warm water in restroom [CA]provide warm water for hand washing in restroom

Observed grime inside of the ice machine. Grime is not in direct contact with the ice. [Corrective Action] Thoroughly clean and sanitize the inside of the ice machine.

Observed light flickering in the kitchen. [Corrective Action] Repair or replace the light.

Observed damaged rubber seal on the door of the single door undercounter freezer. [Corrective Action] Repair or replace the rubber seal.

Observed the pressurized cylinder not secured to a rigid structure near the dumpsters. [Corrective Action] Ensure the pressurized cylinder is secured to a rigid structure.

Observed meat defrosting at room temperature. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.