|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all hot hold foods >135F degrees. Observed sushi rice held hot at 110F degrees- warmer plugged back in and rice re-heated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold hold temperatures <45F degrees. Observed packaged sushi in display at 51-54F degrees. Sushi removed and placed into referigerator to cool. Recommended TPHC to hold sushi on 4hr time window. Open display cooler was reading 49F degrees. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment- Maintain all food storage off of the floor to protect from contamination. Observed bag of rice on the floor in storage room. |