|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked shrimp tempura being stored beneath raw eggs, raw shrimp and raw salmon in the walk in cooler. Also observed unwashed produce over washed cucumbers in walk in cooler. CDI- food items were rearranged as needed. REPEAT - 3 points. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked eel stored inside of microwave unit at 96F. Education was given on avoiding danger zone temperatures and eel was voluntarily discarded. 0 points. |
|
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 Tofu in front display customer area was cold holding at 44F Shrimp tempura along with fried crab rolls inside of walk in cooler and cold hold unit at >41F. All out of temp food items were moved to walk in freezer to aggressively cool for proper correction. -1.5 points. |
|
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 blanched vegetables and crab meat cooling while fully wrapped in the 2 door tall unit near make line. Observed raw salmon cooling while fully wrapped inside of walk in cooler. CDI- food items were moved to the freezer to aggressively cool.-.5 points
General Comment: Facility proivded the TPHC documentation needed but need to make alterations to ensure that it states food items are discarded at the end of 4 hours. |