|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed crab meat, cooked eel, and cooked lobster tail between 43F-45F inside far right lowboy beneath sushi display case. Also observed two large, tightly wrapped raw tuna filets between 42F-44F inside far left lowboy. EHS advises that food-grade-cloth-wrapped salmon will not maintain at 41F inside the lowboy. Other items unwrapped were observed at 41F and below.
CDI- PIC relocates raw tuna prepped this morning back to WIC for rapid cooling and permanent storage. PIC voluntarily discards all TCS foods from far right lowboy and places work order. (-3) |
|
33
|
0
|
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 cream cheese prepped this morning cooling inside front lowboy while tightly wrapped.
CDI- PIC moves cooling cream cheese to WIC and unwraps product to facilitate cooling. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT. 10 DAY VR REQUIRED.
4-501.11 Maintain equipment in good repair.
Observed far right lowboy at FOH not able to hold TCS foods at 41F and below.
PIC clears lowboy and will not place TCS foods inside until repaired. EHS observed no lack of alternate cold holding onsite, and several other lowboys with low food volume inside available for use. Same unit is a repeat from last inspection. (-1) |