Extreme Teriyaki Grill Express

Proper cold holding temperatures — Inspector Note: Observed TCS with temperatures above 41 degrees in RIC. CA advised PIC that TCS must be under 41 degrees. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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.

Proper date marking and disposition — Inspector Note: Observed failure to properly date TCS foods in walk in cooler. C/A Advised manager to date all items held over 24 hours. 1. 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. Pf

Proper cold holding temperatures — Inspector Note: Observed TCS with temperatures above 41 degrees in RIC and WIC. CA advised PIC that TCS must be under 41 degrees. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed soy sauce buckets on the ground in main kitchen. CA advised PIC food items must be 6 inches above the ground. Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches

Food separated and protected — Inspector Note: Observed raw seafood underneath raw seafood chicken in WIC. CA advised PIC to reorder meats. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables

Proper cold holding temperatures — Inspector Note: Observed TCS with temperatures above 41 degrees in RIC and WIC. CA advised PIC that TCS must be under 41 degrees. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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.

Approved thawing methods used — Inspector Note: Observed tuna thawed while still in vacuum sealed packaging. CA: Advised PIC to remove fish from packaging while still frozen. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed pans stacked and stored while still wet. (CA) Advised the PIC that pans need to air dry before stacking. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food