|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed several items in service and not date marked - sushi fish, brie, cooked mushrooms, sushi garnish, BBQ. CDI - voluntary disposal. |
|
31
|
0.50
|
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 items cooling in prep coolers; some items were also covered - sliced tomatoes 50F, cut lettuce 52F, gravy 57F, macaroni noodles 53F, sushi rolls 49F. CDI - all checked for amount of time in cooling process (all within approved parameters) and then moved into walk in, uncovered and in shallow containers to finish cooling. REPEAT violation |