Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/11/2024
Score: 98.5
#
Comments
Points
23.
3-501.18; Priority; A few items with today's date and one deli meat with date of 9/9. With delis date labeling policy if has today's date on it means should be discarded and not used today. CDI PIC discarded. Follow date labeling policy and discard foods as needed. CDI PIC discarded
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/08/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The broccoli cheddar soup hot holding at 124-127F on salad bar. All hot hold of potentially hazardous foods should be at 135F or above. The other soups were at 135F or above. PIC unsure why the one soup it lower in temperature. Pulled soup from bar and reheating on stove. CDI
1.5
23.
3-501.18; Priority; Wraps and one container of chicken with todays date and with there date labeling policy means should be discarded and not used today. CDI PIC discarded. Follow date labeling policy and discard foods as needed.
0.0
35.
3-501.13 ; Priority Foundation; Thawing in standing cold water. when thawing should be Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), CDI turned on running water
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 01/05/2024
Score: 99.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Soup hot holding on salad bar at 117F. All hot hold should be at 135F or above. CDI PIC reheating
0.0
41.
3-304.14; Core; Two sanitizer buckets with wiping cloths too weak. Wiping cloths should be stored in sanitizer at correct concentration between uses. CDI PIC remade buckets
0.5
43.
3-304.12; Core; Scrappers stored stuck between knife holder and wall. Do not store in between because can not properly clean between wall and knife holder. CDI PIC put in sink to washed.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/19/2023
Score: 99.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; One rolling rack in walkin cooler had items at 42-46F on it. PIC stated rack was rolled out this morning when doing restock and that caused the rise in temperature. Do not leave rack out at room temperature for extended periods of time that will allow the temp to raise at above 41F. CDI education
0.0
23.
3-501.18; Priority; One container of chicken salad with use by date of yesterday. Follow date labels and discard items as needed. CDI PIC discarded.
0.0
41.
3-304.14; Core; Two sanitizer buckets with wiping cloths too weak. Wiping cloths should be stored in sanitizer at correct concentration between uses. CDI PIC remade buckets
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/13/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The right side of the hot hold line was holding at 117-122F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC Put on time control as foods just put out 30 mins ago. Will use time control until repaired.
1.5
23.
3-501.18; Priority; One chunk of ham in display cooler missing date. All potentially hazardous foods must be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC not sure when opened and so discarded
0.0
55.
6-201.11; Core; Floors in the deli are heavily damaged and have large pitted areas that are hard to clean. Maintain all floors, walls, and ceilings so they are in good repair and easy to clean. PIC stated they are supposed to be re done soon.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/28/2023
Score: 99.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Rot chicken in hot hold grab in go area at 133-140F. All potentially hazardous foods being hot held should be at 135F or above. The ones lower in temperature were at the very front of the case. May need to keep chickens away from right on the edge of the case to help keep at correct temperature. CDI
0.0
55.
6-201.11; Core; Floors in the deli are heavily damaged and have large pitted areas that are hard to clean. Maintain all floors, walls, and ceilings so they are in good repair and easy to clean.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/12/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Rot. chickens in the hot hold area for customers to grab and go were at 126-130F. One Rot. chicken in hot hold cabinet at 130F. Baked chicken and fried chicken wings at 110-128F. All potentially hazardous foods being hot held should be at 135F or above. CDI PIC discarded. Items in hot hold display case being put on time control from now on with times written on case and items discarded after 4 hours.
1.5
55.
6-201.11; Core; Floors in the deli are heavily damaged and have large pitted areas that are hard to clean. Maintain all floors, walls, and ceilings so they are in good repair and easy to clean.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/23/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Sanitizer buckets and sink too strong at over 400ppm. And then two sanitizer buckets too weak showing 0ppm. Make sure to test sanitizer after dispensing to ensure at correct concentration. It seems the sanitizer is coming out too strong from automatic dispenser. Dilute with water until at correct concentration until it is adjusted.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The bottom drawers of the cooler holding the deli meats had some at 44F. All potentially hazardous foods should be at 41F or below. Could be higher in temp. if were just taken out to cut. Monitor to make sure items go back down to 41F or below. CDI education.
0.0
55.
6-201.11; Core; Floors in the deli are heavily damaged and have large pitted areas that are hard to clean. maintain all floors, walls, and ceilings so they are in good repair and easy to clean.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/31/2022
Score: 99
#
Comments
Points
38.
6-501.111; Core; Many flies observed throughout the deli. Monitor and enhance pest control practices to eliminate flies in the deli.
1.0
55.
6-201.11; Core;Floors in the deli are heavily damaged and have large pitted areas that are hard to clean. Resurface floors so they are smooth and easy to clean. Fix the wall area in the back dry storage room where the surface has come loose. maintain all floors, walls, and ceilings so they are in good repair and easy to clean.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/22/2022
Score: 97
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; All potentially hazardous foods must be held at 135f or above. The hot hold display case was holding all foods at 112-122F. These items are supposed to be on time control. Recording of times was not being done. Follow all time control policy procedures. CDI times were written on log items has been in case since 9:30am and it had been less than 4 hours.
1.5
24.
3-501.19; Priority; Time logs for the hot held items in the case were not being used and foods were less than 135F. follow all procedures in the time control policy for the hot held potentially hazardous foods in the case. CDI time was indicated on log.
1.5
55.
6-201.11; Core; Floors in the deli are heavily damaged and have large pitted areas that are hard to clean. Resurface floors so they are smooth and easy to clean. Fix the wall area in the back dry storage room where the surface has come loose. maintain all floors, walls, and ceilings so they are in good repair and easy to clean.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/14/2021
Score: 99
#
Comments
Points
41.
3-304.14; Core; wet wiping cloths were sitting on multiple prep surfaces. all wet wiping cloths must be stored in a properly prepared chemical sanitizer solution.
0.5
47.
4-501.12; Core; Cutting boards on the prep units have deep cut marks and staining. Resurface or replace to maintain in good repair so they are easy to clean and sanitize.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/04/2019
Score: 98
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 08/26/2019
Score: 96.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/22/2019
Score: 98.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/20/2019
Score: 98.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/07/2018
Score: 97.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/19/2018
Score: 97
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement! Follow-Up: 07/30/2018
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/25/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/19/2018
Score: 97.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 04/30/2012
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
17.
Can of potatoes on prep table (employee at lunch) 67F, several stacks of deli meats and cheeses on top of the sandwich prep station 50F-51F. Two bags of chicken sitting out at prep table, immitation crab at sushi station on table. All foods should be held under temperature control at 45F or below, unless in the process of immediatly preparing. Remove what can be prepared at one time. If the employee has to step away from food for customer help, return food to cooler.
2.0
18.
White container of sushi rice being used to prepare sushi for display case and for transfer to other stores. There was no pH recording for the sushi rice. According to the company manual of policies and procedures for food safety, as soon as the rice is prepared a pH level must be tested and recorded. This must be done before the rice can be used to make sushi.
3.0
26.
Once a bad of dry food is opened (rice, flour, etc.), the remaining contents must be stored in a covered container. Use a scoop with a handle in all dry foods.
0.0
41.
At the 3-compartment sink, the lever for the middle vat drain plug has a very small leak that needs to be repaired.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/17/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
10.
All raw fish prep (thawing and breading) should take place at the meat prep sink only. Do not use the vegetable prep sink to prepare raw seafoods.
0.0
18.
Sushi rice in container at room temperature had a time recorded that was 30 minutes past inspection time and no pH reading. Once the sushi rice is made, a pH reading must be recorded to document. Make sure all time control documentation in accurate. These procedures must be complete and accurate inorder to continue using them instead of temperature control.
1.5
34.
Clean cheese knife on top of dirty dish gloves, dirty brushes under clean food containers. Store clean utensils and food containers in a clean location to prevent a cross contamination.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/08/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Employee candy bar on table. Keep employee items in a location away from the food prep, food storage and utensil storage areas.
0.0
11.
Several utensils and knives found stored dirty. The knives at the sandwich prep station need to be cleaned and sanitized before being stored in the mounted knife rack. Remove all rusty or damaged utensils so they will not be used.
1.5
28.
Many flies seen in the food preparation area. Take stronger measures to remove and prevent. Protect foods, prep areas and equipment while in operation.
1.0
40.
Clean the sandwich prep cooler, drawers and shelving units below prep stations to remove debris/build up on them.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/07/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
8.
Several plastic wrapped sliced blocks of cheese in the customer deli case were moldy. All foods that are offered for sale from facility and handled by this food service establishment must be in good condition with no spoilage or signs of mold. Cheese was removed to discard.
1.5
16.
Several foods in the hot hold unit in customer area, Reference temperatue chart, not at the proper hot holding temperature of 135F. Several foods in the hot hold cabinet not at proper temperature. This unit is for hot holding only, not heating-cooking or reheating. Wings were removed and reheated since they had a time stamp on them verifying the time they were placed in warmer (less then 1 hour).
2.0
34.
Allow all food contianers to air dry before stacking on top of each other. Do not stack wet.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/31/2011
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
Olive bar was not holding at proper temps. All potentially hazardous foods must be held at 45 degrees or lower. These phf's that were out of temp were discarded.
2.0
21.
Hot water must be 130 degrees at 3-comp sink, was only 122 degrees at time of inspection.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/14/2011
Score: 98
#
Comments
Points
16.
Do not use racks on individual hot hold unit. Trays of food are not maintaining 135 degrees or above when they are placed on this rack. Trays of foods that were in direct contact with unit were in proper temp. All hot foods must maintain 135 degrees or above at all times.
2.0
49.
No documentation of approved training - no credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/07/2010
Score: 96
#
Comments
Points
17.
Cold hold display case (opened foods) was not working properly. Chicken salad on the upper left shelf was 50 degrees. All other foods in case were 40-45 degrees. These foods that were out of temp were discarded. Do no put foods on this shelf until unit is repaired and all foods can maintain 45 degrees or lower. Olive bar must hold potentially hazardous foods at 45 degrees or lower. Garlics were removed from olive bar. Correct by 12/14/10.
2.0
21.
Hot water must be 130 degrees at all times. Was 100-116 degrees. Repair by 12/14/10
1.5
34.
Do not use middle compartment of 3-comp sink to rinse dirty pans or scrape food particles. The middle compartment is to be used to rinse washed utensils prior to sanitizing. Do not put liner or material on air dry side of drain board at 3 comp sink. This material is not allowing the water to drain properly.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 09/20/2010
Score: 95.5
#
Comments
Points
10.
All scoops used to dispense foods must have a handle. Keep all foods covered while in storage. Rack of chicken was uncovered and container of noodles was uncovered.
1.5
16.
Chicken pot pie was at 110 degrees on hot hold island. All hot foods must maintain 135 degrees or above at all times. Pot pie was discarded.
0.0
17.
Cold hold display case (opened foods) was not working properly. Foods on the upper left shelf were out of temp, these foods were 47-50 degrees. All other foods in case were 40-42 degrees. These foods that were out of temp were discarded. Do no put foods on this shelf until unit is repaired and all foods can maintain 45 degrees or lower.
2.0
21.
Turn water temp up. Must have 130 degrees at 3-comp sink, was only 126 degrees.
0.0
34.
Do not use middle compartment of 3-comp sink to rinse dirty pans or scrape food particles. The middle compartment is to be used to rinse washed utensils prior to sanitizing.
0.5
35.
Keep all single service food containers stored off floor on approved racks.
0.5
39.
Provide documentation that cheese grinder is NSF/ANSI or equal.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 05/20/2010
Score: 94.5
#
Comments
Points
10.
Walk in freezer was dripping ice/water from condinsation unit and getting on packaged foods. If any food was directly exposed to the drip, discard it. Pan was placed on top shelf to catch drip until unit is repaired. I will follow up within 10 days to verify leak is repaired.
1.5
16.
Repeat violation: Chicken sandwiches were out of temperature that were holding on island hot display case. All hot foods must maintain, 135 degrees or above at all times or be on approved TILT process. Foods were discarded.
2.0
17.
Various foods in refrigerated display case were out of temperature. Employees indicated cooler needed to be worked on and foods were not put in other refrigeration while repair was being made. All foods out of temp were discarded. Anytime a unit is in need of repair, make sure all foods are moved to other working refrigeration units until repair is complete
2.0
49.
No documentation of approved training - no credit awarded.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 07/21/2009
Score: 96.0
#
Comments
Points
16.
CORRECTED DURING INSPECTION
2.0
17.
CORRECTED DURING INSPECTION
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Replace broken gasket on walk in freezer. Focaccia bread must be kept 45 f or below or on approved state TILT (time in leu of temp) procedure. This must be done in deli or bakery will need food permit.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
All cold foods must maintain 45 f or below. Do not use display coolers to cool down foods. Foods must be below 45 f when placed in display unit.
0.0
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION All hot foods must maintain 135 f or above at all times. Your units may need to be hotter or time may need to be shortened. If foods are not held at proper temp, they cannot be cooled and sold as cold. Monitor temps regularly. Clean tea nozzles regularly.
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 03/04/2009
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Cold salads such as pea salad and tuna salad were out of temp as noted above. All cold potentially hazardous foods must hold at 45 f or below. Stir thick items if necessary to keep temp.
4.0
31.
NOT OBSERVED
0.0
35.
REPEAT VIOLATION Keep all plastic single use items wrapped up and protected in the rear storage area.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 12/04/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Chicken salad was 49 f. All cold potentially hazardous foods must hold at 45 f or below. Coolers must maintain proper food temps.
2.0
18.
NOT APPLICABLE
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
35.
Keep all plastic single use articles wrapped up and protected.
0.5
40.
GENERAL COMMENT Minor cleaning on interior of one cooler.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 06/10/2008
Score: 93.5
#
Comments
Points
16.
KEEP ALL PLASTIC SINGLE SERVICE ARTICLES WRAPPED UP AND PROTECTED.
1.0
17.
DO GENERAL CLEANING ON SHELVING AND INTERIORS OF COOLERS, DOOR TRACKS.
1.0
2.
SOME POTENTIALLY HAZARDOUS SALADS WERE OUT OF TEMP IN THE DISPLAY COOLER AT 51-52 F. ALL POTENTIALLY HAZARDOUS COLD FOODS MUST HOLD AT 45 F OR BELOW. ITEMS OUT OF TEMP WERE DISCARDED; CORRECTED DURING INSPECTION.
2.5
24.
FLY CONTROL NEEDS MUCH IMPROVEMENT TODAY. TAKE MEASURES TO CONTROL THEM.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 02/13/2008
Score: 95.0
#
Comments
Points
2.
MAKE SURE SUSHI RICE IS PH TESTED AND DOCUMENTED ON A DAILY BASIS. TWODAYS WERE MISSING IN THE LOG BOOK. TEMP OF SUSHI HOLDING WAS GOOD.
2.5
3.
STORE ALL RAW FOODS BELOW COOKED OR READY TO EAT FOODS; RAW EGGS STORED ABOVE CHEESE ETC. ALWAYS OBSERVE PROPER FOOD STORAGE; ITEMS MOVED AND CORRECTED DURING INSPECTION.
Location: 7281 NC 42 HWY W RALEIGH, NC 27603 Facility Type: Food Stand Inspection Date: 11/19/2007
Score: 93.5
#
Comments
Points
11.
CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. CUTTING BOARDS AND PREP SURFACE NOT CLEANED AND SANITIZED THIS WAS CORRECTED.
2.5
2.
CHICKEN IN HOT HOLD CASE WAS 125-131 F. ALL HOT FOODS MUST BE HELD AT 135 F OR ABOVE, OR BE KEPT ON A 2 HR HOLD TIME IN WHICH TIME AND INITIAL TEMP MUST BE DOCUMENTED. MAKE SURE DATES, TIMES ETC ARE DOCUMENTED CORRECTLY AT SUSHI STATION MAKE SURE ALL BATCHES OF SUSHI RICE ARE DOCUMENTED AND PH TESTED. ITEMS REHEATED
2.5
5.
ALL THERMOMETERS SHOULD BE CALIBRATED TO 32 F +1-2 F. THERMOMETER READ40 F. GET THERMOMETER FOR ALL COOLERS.
