AFC Sushi

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed large, covered container of imitation crab containing fish in prep cooler at 48 °F. Imitation crab had been prepared less than two hours prior as per staff. Time/temperature control for safety (TCS) foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. TCS foods prepared with ambient-temperature ingredients must cool from 70 °F to 41 °F in four hours or less. Imitation crab was spread on a shallow pan and relocated to walk-in cooler to rapidly cool at time of inspection. Corrective Action: Corrected at time of inspection.