|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 one container of cooked eel dated 11/28. Once cooked, eel has a 7 day shelf life if held at 41F or below. CDI (corrected during inspection)- Eel voluntarily discarded.
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed one container of cream cheese with no date mark. Cream cheese was opened yesterday. Be sure to date mark all TCS foods when held over to the next day. CDI- Cream cheese dated with yesterday's date. |
|
31
|
0
|
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 multiple trays of sushi in the grab n go cooler ranging between 48F - 50F. Sushi must be properly cooled before placing in the grab n go cooler. This is a holding unit and will not properly cool the sushi to 45F or below. CDI- Sushi moved to walk in cooler for rapid cooling. |
|
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 the sushi cutting board. Wet wiping cloths must be held in sanitizer at the proper concentration between uses. |