|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods registering > 41 F inside sushi cold holding units. Refer to temperature chart. PIC confirmed that the items had been prepared and placed into cold holding prior to EHS arrival and advised that the crab salad is heavily used during lunch rush. CDI - All items relocated to walk-in freezer for rapid cooling towards < 41 F. Crab salad added to TPHC and time stamped. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large plastic container of white rice cooling in walk-in cooler. CDI - Rice separated into flat sheet pans to allow proper cooling towards < 41 F.***No escalation in points due to improvement noted from previous inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food service employee remove head of lettuce from commercially wrapped plastic packaging, cut and store product into walk-in cooler. CDI - EHS intervened, educated and product washed. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between crevices of prep counter spaces. CDI - Utensil relocated to 3-compartment sink to be W/R/S. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on top of packaged single service items at sushi station. CDI - Item removed.
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored with plates at sushi station. CDI - Drinks removed to designated area. |