|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw shelled eggs. CDI- Raw shelled eggs placed on top.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over ready to eat sauces, garlic and butter CDI- Items placed on top |
|
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 tuna, salmon, fish, shrimp and eel in the sushi cold case holding above 41F. Cold case temp was 41F. CDI- Items were within time temp parameters. Items were placed in the walk in freezer and cooled to 41F rapidly. Observed eel in the cold drawer holding above 41F. CDI- Eel was made 6/1/21 and had not been moved from cold drawer since. Eel discarded. Observed salmon in the low reach in unit holding above 41F. CDI- Salmon placed in walk in freezer and rapidly cooled to 41F. Observed shrimp and fish holding above 41F in the prep top unit across from the grills. CDI- Items placed in the low reach in cooler to cool. EHS will revise RCP and go over the changes with PIC. PIC will email temps to EHS every 2 weeks. EHS will also make a compliance visit |
|
31
|
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 items tightly wrapped before cooling. CDI- Items vented. Spoke to PIC about cooling methods. Observed shrimp and fish on top of items in the prep top unit. Items were not directly in unit to promote cooling. CDI- Items placed in low reach in to cool. |