Fudo

Inspector notes: 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...

Inspector notes: 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...