|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed packaged sushi on display unit at greater than 45 F. It appears that the product is not being thoroughly chilled to below 45 F after prep. Returned product to rechill and gave instruction to assure approved temperature before closing packages. |