Snowfox F124

Inspector's notes

Observed thawing tuna in ROP packaging with "Keep Frozen and remove from packaging prior to thawing" labeling. Informed PIC that all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rolls in front display cold case at 52*F-54*F at beginning of inspection. Per person-in-charge (PIC), unit goes through a defrost cycle every 3 hours, with an ambient air temperature ranging between 38*F to 48*F (via mobile application documenting temperatures of all units on-site). After 30 minutes, observed back portion of sushi rolls at 41*F with front portion of sushi rolls at 44*F-47*F. Sushi rolls were placed directly up to the line when initially observed. Per employee, sushi rolls had been in unit no longer than 2 hours. Ambient air temperature of unit was observed at a minimum of 38*F, via minimum/maximum probe thermometer. PIC and employee pushed sushi rolls to back of cold case and were properly cooled to 41*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed front cold display case holding TCS food at 52*F-54*F. PIC stated unit goes through a defrost cycle every 3 hours, ranging from 38*F-48*F via mobile application monitoring ambient temperatures of each unit. After completing defrost cycle, observed ambient air temperature of unit at a minimum of 38*F. TCS food items in unit were pushed to back of unit and observed to have reached 41*F at time of inspection. Discussed with PIC repairing unit to ensure defrost cycle does not occur as often and increase internal temperature of TCS foods. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Establishment observed to have adequate cold holding capacities, also utilizing the walk-in cooler, freezer, and blast chiller in deli area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish in reduced oxygen packaging (ROP) thawing in walk-in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from ROP prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.