![]() Bottle of aspirin placed directly above deli slicer.| Butter thrown out and other items moved into refrigerator. Cream cheese, cut melon, sliced watermelon and butter were above required storage temperature. ![]() | Noodles were thrown out and employees washed hands and put on gloves. Ready-to-eat noodles were handled with bare hands.Burn ointment was on countertop in sushi prep area.| Items moved into walk-in refrigerator to cool quickly. Cut cabbage, crab mixture, sushi rolls and dumplings were held at above storage temperature.Fried sushi rolls held at under correct temperature.Employees did not change gloves between cleaning and food prep.Rice stored in construction-grade 27-gallon tub.Bottle of gorilla glue stored with condiments and sauce bottles.Salad from a previous day was stored above proper temperature.Cooked zucchini, potatoes, fern, fish cake and bean sprouts were placed inside a prep table near the washing area to cool overnight.Open bowl of raw beef stored above vegetables.Salt and kimchi stored in buckets formerly used to house chemicals.To-go bags were used to store raw fish for customer orders.Raw shrimp was stored above proper temperature. ![]()
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