Poke Bar

Approved thawing methods used — Inspector Note: Observed ready to eat (RTE) tuna thawed in reduced oxygen packing (ROP). Manufacturer instruction indicated that it needs to be removed from ROP packaging before thawing. COS: EHS discarded tuna. 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.

Proper cold holding temperatures — Inspector Note: Observed the front prep-top cooler cold holding food at above 41F. (See temperature log) COS: EHS advised PIC to put the foods that were prepared today in ice bath and keep taking temperature. 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. P

Approved thawing methods used — Inspector Note: EHS observed imitation crab thawing in sink without running water. Time/temperature control for safety food shall be thawed under running water. CA: Imitation crab was placed back into cooler to thaw properly.

Approved thawing methods used — Inspector Note: EHS observed tuna thawing in reduced oxygen packaging. Manufacturers instructions indicate that it should be removed from packaging before being thawed. CA: PIC discarded tuna.