Jun 2, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Chicken, beef and broccoli held in walk in cooler above 41 degrees. Items were discarded by PIC. Follow up with EHS in 24 hours to confirm WIC can reach proper holding temperature.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Rice cooling process needs a RCP to be posted and submitted to EHS by manager/owner. Cooling rice on rack needs to be covered and marked with date and time it was removed from the rice cooker. Rice for the sushi bar will be using time as TCS and the remaining rice will be cooled to 41 degrees within 6 hours for cold holding.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Sliced chicken, beef chunks and shrimp held in prep top cooler not marked with date prepared. These items were discarded. Items in walk in cooler also not marked with date prepared, "Use First" stickers are being used but there is not a date to reference.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Walk in freezer door does not close properly, walk in cooler unit not able to maintain proper temperatures. A certified technician should address the issues in this area immediately.