|
22
|
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 sushi prep case bottom holding foods at 43-50F. We believe the door was left open and food increased in temperature. The top of the unit is properly holding food at 41F and less. All TCS food was moved to sheet pans and placed in walk-in cooler to rapidly chill back down to 41F. Once they reached 41F they were placed in the reach-in cooler until the facility can determine if the bottom of the sushi prep case is properly functioning.
Observed Krab Tofu rolls and Spicy Krab rolls at 49-53F in the customer display case with only 30 minutes left to get to 41F (prepared at 8am). They were immediately moved to sheet pans and placed in walk-in cooler to rapidly chill to 41F. They reached 41F in the designated time frame and were placed back in the case. Discussed proper cooling with PIC before placing in the customer display case.
See temperature chart. |
|
33
|
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
The Krab Tofu and The Spicy Krab rolls were not properly chilled to 41F before being placed in the display cooler. The display cooler is a merchandiser that is not designed to cool foods and the packages were not coming down in tempature with only 30 minutes remaining.
Moved all to walk-in cooler on sheet pans and educated PIC. The properly cooled by the end of the inspection. |