It was bursting at the seems a bit but I don't mind that. It was filling and had a great taste the way I had it put together. When I finally got to eat, I was very impressed with this burrito. lastly, option 8 was added crunch as I chose all four items (fried onion, friend garlic, friend wonton noodle and teriyaki seaweed). Option 7 is additional topping and I chose cilantro, mango, green onion, fish egg, ginger and seaweed salad. I thought these were all good and made for a nice mix, esp the mango. Option 6 are your toppings and I went for yuzu, ponzu (both flavored soy sauces) and mango sauce.

Option 5 is what are called mix-ins upon which I included pickled radish, red onion, green pepper, edamame, mushroom, black bean and cherry tomatoes. I picked tuna though can also get bacon, salmon, shrimp, tofu, salmon, etc. Next, I picked the protein for Option 4 which is the main thing that determines the price. Option 3 is the base where I picked a combo of lettuce and kale. Option 2 had me pick brown ice over white. 8 sections starting with the base upon which the first choice is between burrito, rice bowl or salad bowl. I walked in and filled out my order form for the girl behind the counter which is set up similar to Moe's.įor the burrito, their are. I heard about the sushi burrito and thought it would be a good day to try it out. Wyndham Grand Cancun All Inclusive Resort & Villas.Hilton Hawaiian Village Waikiki Beach Resort.Hotels near (ROC) Greater Rochester International Airport.Hotels near Irondequoit Bay State Marine Park.Castronovo.post copy of certificate in restaurant. *Ester Law took L1 food safety class with P. *New 3-bay sink is installed in kitchen area to accomodate all wares, pots, pans and trays. 8B: In use food dispensing utensils improperly stored.14C: Pesticide application not supervised by a certified applicator.5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

12C: Plumbing and sinks not properly sized, installed, maintained equipment and floors not properly drained.8C: Improper use and storage of clean, sanitized equipment and utensils.5A: Potentially hazardous foods are not kept at or below 45☏ during cold holding, except smoked fish not kept at or below 38☏ during cold holding.Re-Inspection: No violations observed at time of inspection. 11D: Non food contact surfaces of equipment not clean.12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.11B: Wiping cloths dirty, not stored properly in sanitizing solutions.

Harborage areas available for rodents, insects and other vermin

14B: Effective measures not used to control entrance (rodent-, insect-proof contruction).

5A: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

Re-Inspection: All previous violations have been corrected.

8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.

10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish).

8D: Single service items reused, improperly stored, dispensed, not used when required.

15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.

16: Miscellaneous, Economic Violation, Choking Poster, Training.

12A: Hot, cold running water not provided, pressure inadequate.

Satisfactory inspection |satisfactory temps.| CFW: Esther Law Nat.

8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked).

5E: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45☏ as required.

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