|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp tempura and lettuce in the prep unit upstairs that were above 41F. CDI-foods were prepared today and were taken downstairs to rapidly cool in the freezer.
Observed sushi in the reach in downstairs that was above 41F. Sushi was prepared before EHS arrival and was being transferred upstairs. CDI-sushi was placed into the freezer to rapidly cool down |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed fruit flies and roaches downstairs. PIC advised to call pest control |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with concentration of 0ppm. CDI-sanitizer dumped and new concentration was 100ppm |