|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
Maintain all hot foods >135F degrees. Observed rice on bottom shelf in rice cooker at 122F degrees. Employee stated that rice had been there for approx 2 hrs. Employee discarded rice. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
General Comment- Facility must obtain varience for sushi rice acidification by NC DHHS. Observed none |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Maintain all clean dishes air dried before tight stacking. Observed several wet stacked metal pans. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Maintain all single service protected. Observed lips of cups exposed at register area. |