|
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 tuna, salmon, eel, and crab in low boy 2 at 48 degrees. CDI moved to alternate refrigeration and proper cooling achieved. |
|
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 tempura shrimp cooling tightly covered in walk in cooler . CDI vented and proper cooling achieved. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed low boy 2 refrigeration unit icing up and causing unit to lose temperature control. Items moved to alternate refrigeration . 10 day verification required. |