|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 crab, spicy crab, kani sticks and spicy salmon in the prep unit upstairs being used for sushi rolls holding above 41.Observed spicy tuna, spicy krab in the reach in unit upstairs that were above 41F. CDI-foods were discarded. EHS advised PIC to place foods in prep unit on TPHC to avoid cold holding issues. EHS also went over proper cooling methods will employees. REPEAT |
|
33
|
0
|
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed spicy krab and spicy salmon in the upstairs reach in cooler that were holding above 41. CDI-items were discarded. Foods were packed into containers above the fill. EHS trained employees on proper cooling methods and how to properly store food for cooling., |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
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 REPEAT |