Point Sushi

1) Meat in the top of the prep cooler across from the grill probed at 11.0C. Observed that one of the cabinet doors also does not close easily., -Maintain perishable food <4C or >60C, -Operator moved all the food from the top of the cooler, , 2) Probe thermometer was not available., -Obtain a probe thermometer and ensure food temperatures are checked regularly

Chlorine test strips expired., -Obtain fresh strips