ICE BUILD UP NOTED ON COMPRESSOR WALK-IN COOLER. AMBIENT AIR TEMP OF WALK-IN COOLER 50. FOOD ITEMS IN WALK-IN COOLER CONSISTENTLY NOTED AT 46F. MAKE PROPER REPAIRS AND ENSURE THAT WALK-IN MAINTAINS ALL POTENTIALLY HAZARDOUS FOOD AT 41F OR LOWER.
NO SANITIZER SET UP IN WORK STATIONS UPON ARRIVAL FOR INSPECTION. PROVIDE ADEQUATE BLEACH LEVEL IN EACH WORK STATION, INCLUDING SERVER STATIONS.
SHRIMP(80F) AND CRAB(80F) THAWING AT ROOM TEMP UPON ARRIVAL FOR INSPECTION. SHRIMP AND CRAB DISCARDED ON SITE.
SUSHI RICE MUST BE MARKED WITH THE TIME IT WAS PREPARED OR TO BE DISCARDED. MUST BE DISCARDED WITH IN 4 HOURS AND ACCORDING TO THE PLAN.
USE GLOVES WHEN HANDLING FRUIT AND OTHER READY TO EAT FOOD. GLVOES NOT BEING USED WITH READY TO EAT FOOD DURING INSPECTION.
WHOLE EGGS STORED AT ROOM TEMPERATURE OVER NIGHT THAN PLACED IN COLD WELL DURING INSPECTION. DISCONTINUE PLACING WHOLE EGGS AT ROOM TEMP. WHOLE EGGS DISCARDED.
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AMBIENT AIR TEMP OF WALK-IN COOLER 41F. CHICKEN AND OTHER FOOD ITEMS STORED IN WALK-IN COOLER CONSISTENTLY NOTED AT 45F. MAKE PROPER REPAIRS AND ENSURE THAT WALK-IN MAINTAINS ALL POTENTIALLY HAZARDOUS FOOD AT 41F OR LOWER.
NO SANITIZER SET UP IN WORK STATIONS UPON ARRIVAL FOR INSPECTION. PROVIDE ADEQUATE BLEACH LEVEL IN EACH WORK STATION, INCLUDING SERVER STATIONS.
PROVIDE ADEQUATE CONCENTRATION LEVEL OF CHLORINE IN BUCKETS.
SUSHI RICE MUST BE MARKED WITH THE TIME IT WAS PREPARED OR TO BE DISCARDED. MUST BE DISCARDED WITH IN 4 HOURS AND ACCORDING TO THE PLAN.
USE GLOVES WHEN HANDLING FRUIT AND OTHER READY TO EAT FOOD. GLVOES NOT BEING USED WITH READY TO EAT FOOD DURING INSPECTION.
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