Sushinola Roll

Inspector notes: Observed dishes stored as clean at the clean dishes rack. Upon closer observation and separation of some of the dishes, dried food residues were observed still stuck on several of the dishes in question. The dishes in question were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed a bug lamp of the electrifying type in the dry storage area. Discussed with person in charge to remove the lamps. Discussed with person in charge to consider utilizing the lamps which use a blue light and a sticky sheet to trap insects and to also seek recommendations from a licensed pest control specialist if necessary

Inspector notes: Observed multiple sealed bags of cooked carne asada that were cooling down in the refrigerator according to the person in charge. The internal temperature of the carne asada was ranged from 65°F - 68°F. According to the person in charge, the carne asada had been cooked approximately 90 minutes prior to the temperature assessment. The bags of carne asada were transferred to wide, flat shallow pans and placed on ice to rapidly chill down to 41°F. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means