3-501.16 (A)(2) and (B); Priority; cooked meats and cut tomotoes in the walk in were holding at 44-45F. The thermostat on the unit was set at 40F with an air temperature of 45F. The thermostat was lowered at inspection. The unit has just been serviced by a certified tech and the tech reported that coolant was not needed. Maintain all TCS foods at 41f or below at all times during cold holding. CDI education and thermostat lowered to 38 at inspection. Do not date mark (save ready to eat foods for more than 24 hours), cool, or thaw in the walk in if it is not able maintain at least 41f or below.
3-501.13 ; Priority Foundation; Raw meats and shrimp thawing in the two prep sinks in stagnant water. To thaw in prep sinks the water must remain on a velocity to agitate and float off loose particles. Use only approved thawing methods. CDI water turned on at inspection to complete thawing.
0.5
49.
4-602.13; Core; clean the bottom of the 2 door freezer. Visible buildup of debris in the bottom of the freezer unit.
