FUDO

Observed multiple Time/Temperature Controlled for Safety (TCS) foods cold holding at temperatures above 41F - see temperature log for specific foods and the coolers they were located in. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC in charge discarded some of the TCS foods - temperature log indicates which were discarded. TCS foods that had been in the cooler less than 4 hours were moved to the freezer to rapidly cooler. Advised PIC to have the Middle and Right Prep Coolers serviced and not to hold TCS foods in the until they are holding below 41F (ideally ~36F to ~38F).

Observed TCS food items (cut lettuce, salad spring mix) not being cooled using proper cooling methods in top portion of prep cooler. The spring mix and lettuce were prepped at 8:30am on the day of the inspection and temped at ~ 12:15pm initially. The PIC was asked to place both TCS items in ice baths and place them into a walk-in cooler to cool faster. Then, further into the inspection, it was observed that both TCS items were placed in large containers and tightly covered with saran wrap. The PIC removed the saran wrap to allow proper airflow. Later, in the outdoor walk-in cooler another large spring mix bowl was observed tightly covered with saran wrap (See remark **). The PIC removed the saran wrap to allow proper airflow.

Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans, stirring the food in a container placed in an ice water bath. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed multiple TCS food items above 41F in prep-top cooler and sushi coolers. PIC stated that all food items above temperature were prepared 30 minutes prior to placing in prep-top and sushi coolers. COS: All TCS food items were placed in walk-in cooler/freezer to cool rapidly. Advised PIC that all TCS food items prepared must cool down to 41F prior to being served on the line. Prep-top cooler and sushi coolers are not proper cooling equipment to rapidly cool down TCS food. Advised using ice bath or walk-in cooler/freezer to cool down food rapidly. See asterisks in temperature log.