|
31
|
0.50
|
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 - Observed sushi recently packaged cooling in display case between 43-44 degrees F. CDI, foods relocated to walk in freezer to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-203.11 Molluscan Shellfish, Original Container - C - Observed clams and mussels removed from original packaging for display and shellstock tags removed from original container with remaining clams with some mussels and clams placed on display with original shellstock tags. CDI, tags relocated to original packaging in walk in cooler and copy of tag labeling information provided on clams and mussels in case on display to identify source from original packaging. |