|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in flip top unit that was prepped before EHS arrival and was above 41F. Shrimp was in the process of being used by chef while cooling in the unit. CDI-Shrimp was still being used when EHS went back to check on temperature. Temperatue decreased some but not 41 and below. PIC notified that before any food is to be used to cook it must reach the apporprite temperautre of 41F before it can be used. Shrimp that was not being used at the time was moved to WIC to cool. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice being held in a rice maker that was time stamped for 4 hours but no procdures were provided to EHS. CDI-TPHC form filled out during EHS visit. |
|
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 Observed noodles in large tubs cooling with lids on. Observed shrimp sauce cooling in WIC with lid on. Both products were made before EHS arrival. CDI-lids were removed off of products to rapidly cool. |