Win Buffet

Year by year

Inspections

1. Nov 2, 2023 Routine Score 84
   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     observed raw foods stored above sauces. arrange food properly to prevent cross contamination

   • Serious Priority (3 points)

     Clean Sight and Touch

     grime build up on food contact table. clean and sanitize

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     food debris on floor and gap at back exterior door. provide a tight seal.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     no eating in kitchen or drinking

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     observed multiple uncovered foods in kitchen and in cold hold equipment.

   • Not serious Core (1 points)

     Thawing. under running water criteria - < 4 hours

     thaw frozen food under running water, observed foods in still water.

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     clean wire shelves where utensils are stored.

   • Not serious Core (1 points)

     Store single-service item in original package

     store single service spoons and forks upright in container.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     clean walls and floors of kitchen, clean grease build up on equipment, clean gaskets of all cold hold equipment, clean walls at drink stations, clean dust on ceiling tiles.

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     clean dust build up on intake vents.

   • Not serious Core (1 points)

     Maintaining refuse areas and enclosures

     inform grease provide to clean top of grease container.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     repair damaged floor tiles in WIC and fill in holes on walls.

2. Apr 10, 2023 Routine Score 97
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     OBSERVED GRIME ON WALLS, GRIME BUILD UP ON SOME GASKETS OF COLD HOLD EQUIPMENT, GRIME BUILD UP ON SOME FOOD STORAGE LIDS CLEAN.

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     OBSERVED SLIGHT GREASE BUILD UP ON PIPES AND IN BETWEEN EQUIPMENT.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     OBSERVED FOOD LEFT UNCOVERED IN WICs, COVER TO PREVENT POSSIBLE CONTAMINATION.

3. Mar 13, 2023 Routine Score 73
   • Not serious Core (1 points)

     Storing the food where it is not exposed to splash, dust, or other contamination

     OBSERVED HEAVY GRIME BUILD UP ON FOOD STORAGE SHELVES, DUST BUILD UP ON LIGHT FIXTURES OF BUFFET LINE. CLEAN.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     OBSERVED TWO HDX SPRAY CONTAINERS WITHOUT NAME OF CHEMICAL. LABEL CONTAINERS AS CLEANER.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     HEAVY GRIME BUILD ON SEALS OF COLD HOLD EQUIPMENT, GRIME ON ALL STORAGE SHELVES, GREASE ON RACKS, DUST BUILD UP ON FANS OF WALK IN COOLERS. CLEAN.

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     DUST BUILD UP ON INTAKE VENTS, CLEAN.

   • Not serious Core (1 points)

     Remove dead/trapped pests

     OBSERVED HEAVY BUILD UP OF DEAD PEST ON TRAPS, CLEAN TRAPS OR REPLACE.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     OBSERVED DAMAGED FLOOR TILES IN WALK IN COOLER, REPAIR.

   • Serious Priority (3 points)

     Clean Sight and Touch

     OBSERVED HEAVE GRIME BUILD UP UNDERNEATH LID OF RAW PROTEIN REACH IN COOLER, OBSERVED RESIDUE BUILD UP ON SLICER. HEAVY GRIME BUILD UP ON METAL PART OF TWO RICE COOKERS, CLEAN AND SANITIZE.

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     HEAVY GREASE BUILD UP ON SURFACES OF EQUIPMENT. CLEAN.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     OBSERVED STRABUCKS DRINK IN KITCHEN. NO DRINKING IN KITCHEN.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     OBSERVED IN PROTEIN WIC RTE FOODS STORED BELOW RAW CHICKEN CONTAINERS. STORE FOOD CORRECTLY TO PREVENT CROSS CONTAMINATION

   • Not serious Priority Foundation (2 points)

     Nonfood surfaces-design to be cleaned easily

     OBSERVED UNTREATED WOOD USED AS STORAGE SURFACE IN WICS. USE SURFACE THAT EASILY CLEANABLE.

   • Not serious Core (1 points)

     Frozen food. Stored frozen foods shall be maintained frozen

     OBSERVED CHEESE PIZZAS STORED IN WIC. KEEP PIZZAS FROZEN PER MANUFACTURE BOX DIRECTIONS.

   • Serious Priority (3 points)

     Discard if TCS is in container w/ no date or day

     AT SUSHI STATION MISSING ALL MONTH OF FEBRUARY RECORDS AND NO AVAILABLE RECORDS FOR ALL OF MARCH. DISCARD CURRENT FOODS AT AT BUFFET LINE.

   • Not serious Priority Foundation (2 points)

     Consumer Advisory--salad bar or buffet --- use of clean tableware to return

     POST SIGN THAT STATES CONSUMERS MUST USE NEW PLATE.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     OBSERVED STEAM FISH AT 120F, TEMPERATURE OF STEAM TABLE WAS INCREASED.

4. Jun 6, 2022 Routine Score 84
   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     observed food debris inside of reach in cooler, grime build up on all gaskets of reach in coolers and walk in coolers, heavy grime build up on wire storage shelves, on rack used to hold pans, dust and grime observed on fan in kitchen, heavy grime build up on ceiling of protein walk in cooler and on condenser unit.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     observed uncovered food in walk in freezer, observed uncovered on racks,

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     observed damaged floor tiles in walk in freezer,

   • Not serious Core (1 points)

     Ventilation hood-prevent grease dripping

     observed grease build up on vent hood, clean.

   • Not serious Core (1 points)

     Maintaining refuse areas and enclosures

     observed grease build up on outside grease tank, have service provide clean tank.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     observed cooked noddles stored below raw chicken and fish. arranged food properly to prevent cross contamination.

   • Serious Priority (3 points)

     Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

     sushi was observed with no records for today. written procedure state to record time. PIC recorded time once notified.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     OBSERVED PUDDING AT 48.2f, OYSTER AT 43.8f, RANCH AT 46.2f. surround food containers with ice to aid keep food below cold hold temperature.

   • Not serious Core (1 points)

     Equipment & utensils cleaned before restocking

     observed restock pans covered in grease build up. thoroughly clean before restocking.

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     observed food debris on floor, behind equipment, back metal door with large gap on bottom. remove all harboring conditions.

5. Nov 15, 2021 Routine Score 80
   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     heavy dust build up on four intake vents located in dinning area, clean.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     heavy grime build up on all wired storage shelves, grime build up on food storage containers, grime and dust build up on black fans located in kitchen, heavy grime on tray racks, CLEAN.

   • Not serious Priority Foundation (2 points)

     Equipment & Utensils resistant pit,chip, crazing

     observed heavy rust and paint chipping on storage rack located in ware wash area, replace.

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     observed damage floor tile in walk in freezer.

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     observed boxes of food on floor of walk in freezer, and on floor of kitchen; STORE FOOD BOXES MINIMUM 6 INCHES OFF FLOOR

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     observed wet cloth store in hand sink, observed wet cloth being used underneath cutting board.

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     observed cloth in hand sink and clear containers stored on hand sink, HAND SINK IS FOR WASHING HANDS ONLY.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     pineapple observed at 50.2F, peaches observed at 49.7F, banana pudding observed at 48.2F. REPAIR OR ADJUST TEMPERATURE OF COLD SERVING LINE IT IS NOT ABLE TO MAINTAIN COLD HOLD TEMPERATURES.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     HDX container with toxic not labeled. LABEL HDX SPRAY.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     containers with white food ingredients not labeled, clean.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     observed raw chicken storage above sweet and sour sauce and above garlic. arrange properly to prevent cross contamination.

   • Not serious Core (1 points)

     Soda nozzles and ice bin clean to remove soil

     grime build up in ice machines, clean. grime build up around coke nozzles, clean.

6. Apr 27, 2021 Routine Score 86
   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     observed dust build up on multiple intake vents, clean.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     observed grime build up on shelves, on electrical wires, on tray trolley, on fans of walk in coolers, on condenser units of walk in coolers. dust build up on light displays. CLEAN GRIME

   • Serious Priority (3 points)

     Unnecessary chemicals not allowed

     observed Ortho Home defense pesticide in establishment, remove from premises.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     observed food in containers left uncovered in walk in cooler and in grey storage containers located in dry storage. cover food to prevent potential contamination.

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     observed shrimp stored above fruit in walk in cooler. observed raw chicken container stored above noddles in walk in cooler2. arrange properly to prevent cross contamination.

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     grease build up on cooking equipment and in between equipment, CLEAN.

   • Not serious Core (1 points)

     Store maintenance equip away from food/food equip

     observed maintenance tools stored with cooking utensils. store separately.

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     observed heavy food debris on kitchen, clean.

   • Not serious Core (1 points)

     Cloths in-use for wiping food spills used for no other purpose

     observed wet cloths underneath cutting boards, use appropriate mats that are anti microbial.

7. Oct 26, 2020 Routine Score 81
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     crab sushi at 62F, tofu sushi at 61F, shrimp at 46F, cut melon at 58F; all food observed on buffet line. DISPOSE OF FOOD. baked fish at 54.2F in 2nd walk in cooler.

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     baked fish at 98f, honey chicken at 122F, jalapeno chicken 121F; all food was observed on buffet line. INCREASE TEMPERATURE OF BUFFET LINE STEAMERS AND HAVE EMPLOYEE STIR FOOD TO PROVIDE PROPER HEAT TRANSFER.

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     grime observed in buffet line cabinets, CLEAN.

   • Not serious Core (1 points)

     Soiled receptacles and waste handling units cleaned

     build up of soil observed on outdoor grease bin, clean.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     toxic chemical in large spray bottle was observed not labeled, label

   • Not serious Core (1 points)

     Location of lockers

     employees storing personal items above and on food packages, store in lockers.

   • Not serious Core (1 points)

     Thawing. under running water criteria (70 degrees Fahrenheit) or below;

     employee thaw frozen shrimp in sink with no running water.

   • Not serious Core (1 points)

     Remove dead/trapped pests

     observed dead pest on light shields in kitchen, clean.

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     container of raw chicken observed on floor, store minimum 6' off floor even when being worked on.

   • Serious Priority (3 points)

     Clean Sight and Touch

     observed heavy black residue in ceiling of two ice machines, CLEAN AND SANITIZE.

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     2nd walk in cooler observed at 54.2F, move all food to 1st walk in cooler. do not use until it is able to maintain cold hold temperatures.

8. Mar 10, 2020 Routine Score 80
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     sushi observed at 65.4F, 66.2F, dispose of all sushi. RFSM stated he will start using time as public health control, must provide instructions on how to maintain.

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     exhaust vents located in dinning area are covered in dust, clean. exhaust vents in kitchen are rusted, replace.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     spray bottles with yellow and pink substance not labeled, contained cleaner.

   • Serious Priority (3 points)

     Clean Sight and Touch

     two ice bins contained brown reside inside of ice bins, clean and sanitize. Food contact surface in kitchen were covered with grime, clean and sanitize. Ice cream nozzles contained black residue, clean and sanitize.

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     gap on exterior rear door, provide a better seal to prevent pest from entering.

   • Not serious Core (1 points)

     Handwashing signage

     Provide hand wash sign in employee restroom.

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     four large containers with white substance not labeled. label with name of contents.

   • Not serious Core (1 points)

     cleaning hermetically sealed containers of food or visible soil before opening

     clean lids of all large food containers, heavy amounts of grime on lids and containers.

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     many containers of food uncovered in walk in cooler and walk in freezer, cover food to prevent potential contamination.

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

     storing utensils used for rice in tap water. RFSM will now store on clean food contact surfaces and will clean and sanitize per TFER.

   • Not serious Core (1 points)

     Location of lockers

     employees storing cloths on shelves that contain food and utensils, store personal items away from food. equipment and single service items.

   • Not serious Core (1 points)

     Cloths in-use for wiping food spills used for no other purpose

     wet cloth being used underneath cutting board.

   • Not serious Core (1 points)

     Frozen food. Stored frozen foods shall be maintained frozen

     frozen pizza thawing in room temperature. Pizza packaging states to go directly from frozen state to oven.

   • Not serious Core (1 points)

     Enclosed toilet room w/self closing doors

     restroom door located in kitchen is not self closing, repair.

9. Sep 9, 2019 Routine Score 81
   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     all Cooler units at kitchen area dirty with food debris , mold and stagnant water must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     cooler units at kitchen area must be replace or repair to proper condition to maintain 40 F or below including WI cooler units

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - smaller portions

     shrimp in big containers inside cooler units -shrimp at 47 F must be maintain at proper temperature of 40 F or below in small containers when remove from freezer must be keep inside WI cooler unit

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     fly activity observed must be contact pest management

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     date marking missing on some food containers inside cooler units must be date mark food containers on all areas

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     chicken 48 F meat 47 F shrimp 49 F must be maintain at 40 F or below

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     shields broken at kitchen area must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors walls and ceiling with food debris, spills and grease accumulation

   • Not serious Core (1 points)

     Devices to stun/electrocute flying insects

     broken stun flying station must be repair or replace to proper condition

   • Serious Priority (3 points)

     Discard if TCS is in container w/ no date or day

     PIC must be discard food containers without day or date labels to avoid cross contamination or temperature not below 45 F to avoid cross contamination

10. Mar 20, 2019 Routine Score 89
    • Not serious Priority Foundation (2 points)

      HACCP Plan Record to be maintained

      missing pH log dates on logging records must be have every day log data entry

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      shrimp 50F , mussels 48F

    • Not serious Core (1 points)

      Clean facilities as often as necessary.

      floors dirty inside kitchen area floors must be clean when contamination is observed

    • Serious Priority (3 points)

      Equipment and Utensils Cleaning-contamination

      fryers and stoves dirty must be clean food debris and contamination during operational hours

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      missing date marking at food containrs inside cooler units

11. Sep 6, 2018 Routine Score 82
    • Serious Priority (3 points)

      Food Disposition - Contaminated by employee

      employee preparing sauces at floor level must be dispose all sauces prepared at floor level to avoid food contamination

    • Not serious Core (1 points)

      Windows or doors protected against the entry criteria - air curtain

      exit back door missing air curtain must be have air curtain to avoid pest entry use as preventive pest harboring

    • Not serious Core (1 points)

      Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

      sanitizer buckets at floors level must be 6 inches out the floor level to avoid contamination

    • Not serious Core (1 points)

      Equipment in good repair and proper adjustment.

      WI cooler unit at 50F must be repair or maintain food temperature when open at 40 F or below must be use a plastic curtain separation to maintain proper food temperatures

    • Not serious Priority Foundation (2 points)

      Compliance HACCP Verification

      missing PH logs for rice sushi preparation must be have logs to confirm proper procedures and process

    • Not serious Core (1 points)

      Light bulbs, light shields provided

      some lights not working properly at prep areas must be fixed lights to maintain premises in good condition light shields broken at prep areas must be have repair or replace to avoid contamination

    • Serious Priority (3 points)

      Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

      using recycle cardboard boxes as food containers with CTS vegetables must be use commercial approved containers to avoid food contamination

    • Not serious Core (1 points)

      Preventing contamination from other sources. Miscellaneous sources of Contamination

      preparing food sauces at floor level must be prepared out the floor level to avoid food pathogenic contamination use as public health control

    • Serious Priority (3 points)

      Equipment and Utensils Cleaning-contamination

      racks inside WI cooler units dirty with food debris and soils accumulation must be clean and sanitize all racks to avoid food contamination all cooler units dirty inside and outside with contamination must be clean to avoid food contamination

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      walls and ceiling dirty with oils residues and grease contamination must be clean to avoid contamination use as public hazard control

    • Not serious Core (1 points)

      Clean facilities as often as necessary.

      floors under equipment tables dirty with contamination must be clean to avoid contamination under shelving tables on all working areas dirty with food debris and soils accumulation must be clean to avoid food contamination

12. Feb 22, 2018 Routine Score 89
    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      floors, walls and ceiling must be clean to sight and touch

    • Serious Priority (3 points)

      A food employee shall comply with an exclusion or RESTRICTION

      missing writing employee health policies

    • Not serious Core (1 points)

      Clean facilities as often as necessary.

      floors in all areas with food debris and dirty must be clean floors during operational hours to avoid food contamination

    • Not serious Priority Foundation (2 points)

      Compliance HACCP Verification

      rice sushi missing ph log must be tested and recorded information

    • Not serious Core (1 points)

      Cooking equipment free of encrusted grease

      cooking rice machine with encrusted soils and debris must be clean properly to avoid food contamination

    • Serious Priority (3 points)

      Discharges from the Eyes, Nose, a3nd Mouth

      missing body fluids clean up procedures / spill kit

13. Sep 13, 2017 Routine Score 80
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      RAW EGGS: 78.3 F (EGGS SITTING OUT AT ROOM TEMPERATURE)

    • Serious Priority (3 points)

      Food protected cross contamination separating types of raw animal food storage, preparation, hol

      RAW BEEF MIXED WITH RAW CHICKEN

    • Serious Priority (3 points)

      Toxic items labeling-non original container

      UNLABELED CHEMICAL SPRAY BOTTLE

    • Not serious Priority Foundation (2 points)

      Food Labeling- with common name of the food

      UNLABELED BULK FOOD INGREDIENT CONTAINER

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      BROKEN REACH IN COOLER GASKETS

    • Not serious Core (1 points)

      Hair Restraints effective

      FOOD PREPARATION WORKERS NOT WEARING HAIR RESTRAINTS

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      WIPING CLOTHS NOT BEING STORED IN A SANITIZING BUCKET AFTER USE

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      CONTAINERS OF SAUCE RESTING ON THE FLOOR OF THE WALK IN COOLER

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      REMOVE DUST FROM THE FAN COVERS (WALK IN COOLER)

    • Not serious Core (1 points)

      Light bulbs, light shields provided

      REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

    • Not serious Core (1 points)

      Physical Facilities Premises

      CLEAN THE TOILET (FECAL REMNANT) IN THE PUBLIC RESTROOMS

    • Not serious Core (1 points)

      Handwashing signage

      PROVIDE HAND WASH SIGNS FOR THE PUBLIC RESTROOM HAND SINKS

14. Dec 30, 2016 Routine Score 85
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      RAW SHRIMP 46 (DEGREE F)

    • Not serious Core (1 points)

      Storing the food where it is not exposed to splash, dust, or other contamination

      CUT VEGETABLES NEXT TO HAND SINK WITH NO SPLASH GUARD

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      NO TOWEL UNDER CUTTING BOARD

    • Not serious Priority Foundation (2 points)

      Food Labeling- with common name of the food

      ON FOOD IN NON ORIGINAL CONTAINER

    • Not serious Core (1 points)

      Thawing. under running water criteria - water velocity

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      FRIED FISH 116 F SUSHI RICE 76 F- MUST USE 4 HR TIME LIMIT OR PH TEST TO HAVE AT ROOM TEMP

    • Serious Priority (3 points)

      Date marking > 24 hrs,on site,temp 41F