|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked crab legs at 47F/48F and cooked shrimp at 48F. CDI- PIC Theresa removed all for rapid cooling. PIC advised that they have started a stacking procedure for all seafood items for presentation. See chart for all other temperatures. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Unopened bottle of Goo Gone stored in bus tub with large single service clear and brown bags and sample cups. CDI- bottle was removed and storage corrected. |
|
31
|
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 . Brown rice cooling in walk in cooler. Container was vented and spatula was in container to facilitate mixing, large amount was being cooled. CDI- Sushi operator separated brown rice into two containers to further accelerate rapid cooling process. Brown rice was at 73F after complete time of 1.5 hours cooling. PIC was advised to further separate brown rice in place in metal container. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use bottles of oils and sauces at prep line for sushi not labeled per rule. CDI- verbal correction to label. |