|
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
Observed the top portion of the sushi case cold holding above 41F. CDI-The items were removed to the walk in cooler for rapid cooling. |
|
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 food items not fully cooled to 41F or below before placing into the display cooler and out on the front line for customer grab n go. Also observed lettuce cooling with tightly covered plastic wrap in the deli side walk in cooler. CDI-The items were pulled and moved to the blast chiller for rapid cooling and explained that product does need to be cooled to 41F or below before placing on the front line. The lettuce was unwrapped. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed a box of plastic containers stored on the ground at the sushi dry storage area. CDI-The box was placed onto shelving. |