|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
At the start of the inspection there was pre cooked chicken strips in the steamer and the food employee who placed them in there stated that they were not quite thawed, which was the reason as to why they were in the steamer. Throughout the entire inspection the chicken remained sitting on the sushi prep counter not under temperature control.
CDI- Chicken was placed in freezer at 11:50 AM and reached 35F by 12:25 PM. Discussed with PIC the importance of keeping cold foods cold. Recommended chicken not be warmed in steamer before being rolled for sushi. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Observed sushi (salmon roll) at grab and go that was above 45F. The food employee stated that the sushi was placed in the case at around 8:30 and prior to that was in the walk in cooler cooling down for 30 minutes.
CDI- All sushi was placed in walk in freezer to get to 45F and below. salmon roll reached 34F by 11:41. |