PUBBELLY SUSHI

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked lobster; (46F - Cold Holding); cooked shrimp (46F - Cold Holding) in walk in cooler. Chef moved items to freezer, said items prepared less two hours ago

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked lobster; (46F - Cold Holding); cooked shrimp (46F - Cold Holding) in walk in cooler. Chef moved items to freezer, said items prepared less two hours ago

High Priority

Dented/rusted cans present. See stop sale. One 4 lb 11 oz chili garlic sauce

High Priority - Dented/rusted cans present. See stop sale. One 4 lb 11 oz chili garlic sauce

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar at 0 ppm chlorine. Chef changed sanitizer bucket and primed to 100 ppm

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar at 0 ppm chlorine. Chef changed sanitizer bucket and primed to 100 ppm **Corrected On-Site**

High Priority

Handwash sink not accessible for employee use at all times. Handwashing sink blocked by garbage can.. Chef moved garbage can

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by garbage can.. Chef moved garbage can **Corrected On-Site**

Intermediate

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot Temperature dishwasher

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot Temperature dishwasher

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks at cook line and front bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks at cook line and front bar

Intermediate

Bowl or other container with no handle used to dispense food. Bowl being used as a scoop. Chef removed bowl.

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop. Chef removed bowl. **Corrected On-Site**

Basic

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate

Cloth used as a food-contact surface. Cloth towels being used as a food liner. Chef removed all items

Basic - Cloth used as a food-contact surface. Cloth towels being used as a food liner. Chef removed all items **Corrected On-Site**

Basic

In-use utensil stored in sanitizer between uses. Rice scoops in standing water. Chef discarded water.

Basic - In-use utensil stored in sanitizer between uses. Rice scoops in standing water. Chef discarded water. **Corrected On-Site**

Basic