|
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 some foods out in display areas holding above temperature threshold of 41F. Foods include sushi, boars head cheese, boars head, and chicken breast. CDI- Foods found out of temperature were cooled down inside of the walk in cooler. A risk control plan will be set up for food establishment to follow up on by REHS on cooling due to all holding issues are due to cooling methods. |
|
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 .Ensure that sushi is being actively cooled in accordance to HACCp plan specifications. Observed sushi cooling with the lid attached inside of the sushi case during the inspection. CDI- Sushi was removed from case and moved to walk in cooler to actively cool. |