K07: Proper hot and cold holding temperatures1) Potentially hazardous foods inside the seafood walk-in cooler measured at improper cold holding temperatures. Salmon, shrimp, and rock fish measured at 45F.
2) Potentially hazardous foods inside the meat prep room measured at improper cold holding temperatures. Raw beef and raw chicken measured at 46F.
[CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
K35: Equipment, utensils: Approved, in good repair, adequate capacityOne of the fans inside the seafood walk-in cooler appears to be in disrepair and not operational. [CA] Repair equipment and maintain all parts of the walk-in cooler is good repair and operable.
K26: Approved thawing methods used; frozen foodObserved raw tuna thawing while still inside vacuum sealed bag. [CA] Prior to thawing raw fish, it shall be removed from vacuum seal environmental.
K16: Compliance with shell stock tags, condition, displayShelltock tags are not attached to the container they are stored/displayed in. [CA ]Shellstock tags shall remain with the shellstock and attached to the container until the container is emptied. Then be maintained for 90 calendar days from date of harvest.