ROCK N ROLL SUSHI health score and inspection history

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Yellowtail, bbq eel, shrimp, and crawfish stored in sushi case recently prepared and ready to be served temping 47-52F. PIC COS by placing in RI cooler.

Store between-use utensils in a container of water at 135 F or above.// Utensils stored in 100F degree water

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Black residue in the interior of ice chute and outer edges.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Ceiling and vent covers in back kitchen area heavily stained (2) Old food/debris on floors throughout back kitchen area (3) Dusty vent covers on fly fan near back door.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Continuous drip from 3-compartment sink faucet

(A)(2) Maintain TCS food at 41 F or below.// Liquid eggs (89F), raw shrimp (54F), yellowtail(55F), seared filet (54F), and eel (53F) temping. PIC COS by discarding.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Ceiling and vent covers in back kitchen area heavily stained (2) Old food and debris on floors near ice machine.

Clean restroom exhaust vent cover.// Dusty exhaust vent cover in women's restroom and on fly fan near back door.