|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi rolls in sushi display case were stored above 45 F. It appears that items stored in the front have a higher temperature than those in the back of cooler. CDI- PIC removed items and placed them in the reach-in freezer to chill. CDI will also monitor stacking and placing of product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 containers of crab sticks and cooked shrimp that were cooling in tightly covered containers. Containers were also packed deep, and plastic. CDI- Items were placed in shallow, partially covered containers to further cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed large amount of packaged crab sticks with condensation accumulation on them in the reach-in freezer. CDI- PIC voluntarily discarded ten bags of crab sticks |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice buildup on reach-in freezer along interior and on door gaskets. |