WOK & ROLL BUFFET

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. EMPLOYEE HEALTH KNOWLEDGE

Employee Health

Time as a Public Health Control: procedures and records

3-501.19 (C) If time without temperature control is used as the public health control up to a maximum of 6 hours: (5) The FOOD in unmarked containers or PACKAGES, or marked with a time that exceeds the 6-hour limit shall be discarded. SUSHI BUFFET no time log or documented time as required for compliant time as control as control for sushi buffet items 5/4/2026 12:39:30 PM -07:00 - sushi #2: 60 °F 5/4/2026 12:39:30 PM -07:00 - sushi #1: 56 °F 5/4/2026 12:39:31 PM -07:00 - sushi #3: 54 °F

Time Temperature Control for Safety Food (TCS Food)

In-use utensils; properly stored

3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; DIP WELL observed being shut off and scoops for ice cream in stagnant water with food debris

Proper Use of Utensils