Pokeworks

Proper cold holding temperatures — Inspector Note: Observed every TCS food item in right side of front food service prep top cooler line cold holding above 41f (spicy ahi tuna 57f, ahi tuna 55f, tofu 44f, ramen noodles 44f, shrimp 45f, lobster surimi 43f, corn 46f.) Observed shrimp(70f) shredded chicken (60f) salmon (62f) lobster(64f) and pasta noodles(63f) cold holding above 41f in the small reach in cooler in the front food service area. Observed shredded chicken (44f) grilled chicken(48f) and cabbage(44f) colding holding above 41f in reach in cooler 2 in main kitchen. CA: All tcs foods cold holding shall be maintained at 41f or below COS: all tcs food discarded and replaced with tcs food tempted at 41 or below. PIC stored replaced food on ice bath

Proper date marking and disposition — Inspector Note: Observed no date marking on pasta noodles prepped last week and spam made yesterday at 8:30am in the reach in cooler in main kitchen. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC properly date marked food items