Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed salmon at the buffet line to be hot holding at a temperature below 135 degrees Fahrenheit. Person in charge discarded salmon at time of inspection - item out more than four hours.
Observed crab rangoon at the buffet line to be hot holding at a temperature below 135 degrees Fahrenheit. Person in charge re-heated at time of inspection - item out less than four hours.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Mar 09, 2019
RECOMMENDED RESOLUTION: (1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control,
(2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control,
(3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and
(4) Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request
OBSERVATIONS & CORRECTIVE ACTIONS: Observed establishment to not have a log documenting when sushi was made and when it will be discarded after four hours.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed seven containers of raw and cooked chicken in the walk-in cooler and various foods in the atosa reach-in cooler to not have a date label - foods prepared more than twenty-four hours ago. Person in charge date labeled all un-dated containers at time of inspection.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed pooled eggs in the make table to be cold holding at a temperature above 41 degrees Fahrenheit. Employee discarded eggs at time of inspection.
Observed crab at the sushi table to be cold holding at a temperature above 41 degrees Fahrenheit. Person in charge moved to walk-in cooler - item out less than four hours.