|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm in the 3 comp sink while sanitizing dishes. CDI- Sanitizer remade. |
|
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 Sushi placed in the walk in freezer for rapid cooling. Reviewed cold holding and cooling methods with PIC and sushi employee. Sushi temperature needs to be maintained at 41F or below. After prep employee will place sushi trays in the walk in freezer or vent lids to ensure sushi reaches 41F. Employee will take temperatures of sushi. If compliance cannot be met a RCP may be issued. |