|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods on Asian bar being held below 135F- no water in steam wells. PIC stated product placed out between 8am-9am. CDI: Education provided and products reheated(170F-191F). |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sushi rolls cooling in customer self service case. PIC stated products prepared between 10am-11am. CDI: Education provided and products moved to walk-in freezer for rapid cooling(39F). REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink faucet. |