|
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 tuna steaks, and salmon in the sushi bar that were above 41F. CDI-fish were put into an ice bath to rapidly cool down. Observed salad in the reach in cooler that was being used to serve customers that was above 41F. CDI-PIC instructed to put ice in salad to get it to cool faster. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on top of ice machine. |