TOM THUMB #3296

Proper Hot Holding Temperatures

3-501.16(A)(1) OBSERVED FOODS CHICKEN WINGS IN HOT HOLDING UNIT (Front section) at 118*F or 119*F but the back portion of the hot holding unit was fine. Must keep foods above 135*F OR use time marks if they are placed in the front sections

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Proper cold holding temperatures

3-501.16(A)(2) OBSERVED INSTANCES WHERE FOODS WERE NOT STORED BELOW 41*F. At deli display cooler (left side): - Cajun potato 48*F - Tomato & Cucumber salad 49*F - Cut and cooked artichokes 47*F - Cut Potato @ 49*F - Ambient temp of 52*F Salad Bar: - Cut pork @ 50*F - Cut tomatoes @ 54*F - Olives mix @ 50*F If foods are hot and are placed inside this cooler to cool, be advised that this does raise the overall temperatures. It is suggested to cool in room temperature for only 2 hours, must reach 70*F THEN you can place in coolers to ensure it hits 41*F within 4 hours. (Or easiest tip, send to walk in coolers or send to walk in freezer for quick cooling)

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Personal Cleanliness

2-303.11 OBSERVED A FOOD PREP EMPLOYEE PREPARING SANDWICHES BUT WITH WRIST WEAR/JEWERLY ON. Corrected on site.

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Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

4-501.12 Observed used cutting blocks and boards that can no longer be effectively cleaned and sanitized.

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Physical facilities installed, maintained, and clean

6-501.11 OBSERVED MINOR DRIP FROM THE DELI WALK IN COOLER, PLEASE HAVE IT CHECKED OUT AND KEEP FOOD AWAY FROM THE SPLASH

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Physical facilities installed, maintained, and clean

6-501.114 OBSERVED UNUSED FRIDGE THAT IS OWNED BY SUSHI. Please repair and use OR get rid of fridge.

Permit 20104C7A-C711-4CD1-8E0A-BA5AEE580D14