|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Dried food debris in the bottom of the large stock pot and the pan insert being used to store clean utensils. CDI- Sarah Schulz removed all and placed at 3 comp sink for cleaning. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Frozen packaged dumplings at sushi counter left out at room temperature to thaw. Sushi personnel advised of allowing to remain on the shelf to thaw for not longer than 1 hour. CDI- All containers were placed in the prep cooler unit to continue thawing process. |