Basic - Build-up of grease on nonfood-contact surface. Side of fryers
Basic - Food storage container/container lid cracked or broken. Dish room
Basic - Grease accumulated under cooking equipment. Cooks line
Basic - Hole in wall. Under dish machine, small holes in wall behind reach in coolers on line
Basic - Standing water in handwash sink/ handwash sink draining very slowly. Sushi bar
Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
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. 0ppm
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