|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Salmon, yellow tail, red snapper and scallops in sushi display case out of cold holding temperature (see temperature chart). PIC stated items were sliced an hour prior and placed into the case. REHS provided education on properly cooling items back down after slicing if they are not 41F or below before placing them into the sushi display case. CDI-all items were placed into walk in cooler for rapid cooling. -REPEAT VIOLATION- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet at clean dish area. CDI-PIC unstacked pans |