SHIBAIWEI SEAFOOD RESTAURANT

Hot TCS food item not held at or above 140 °F.

Code 02B

Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

Code 03B

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Code 02G

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Code 06A