|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, shrimp, tuna and fish in the cooshi cooler holding above 41F. See temp chart. Items in sushi case were prepped around 10:45, then placed inside sushi case. CDI- All TCS Items in sushi display case were placed in the walk in cooler and cooled to 41F.
NOTE: Sushi display case was holding at 41F or below. No issues with unit. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of detergent and bleach without a label. CDI- Items labeled. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed employee washing hands in warewashing sink. CDI- Directed employee to handwashing sink. |