|
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
Observed sushi roll sitting in front display case at 48F. CDI item discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed slices of pre-cooked roasted salmon that was held for 8 days. CDI pan of salmon discarded. |
|
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
Observe stuffed mushrooms that were placed in walk in freezer to cool while covered, then taken out for customer self service without checking if it reached to 45F or below. Product pulled at 52F. CDI item placed back in freezer to drop to 38F. |