|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ensure that cold held foods are maintained at or below temperature threshold of 41F or below. Observed sushi products(chef sample -46, brown rice sushi roll 47) above temperature threshold. Items were moved to walk in unit to cool below 41F. Reach in unit was undergoing a defrost period. Manager was asked to work on changing defrost mode to a less busy time to ensure cold holding will be met in the future. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Ensure that foods are being thawed effectively using 70F running water or less , under refrigeration, or part of the cooking process. Observed frozen raw lobster tails being thawed in sitting water. Ensure that water is running when thawing and that the water is below 70F by adding ice. |