NOBU HOTEL

Measured miso soup at 63 F to 85 F within deep containers stored within the walk in refrigerator. Cook stated that the soup began cooling at 11am or prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Soup voluntarily condemned and discarded.

Measured the ambient temperature of the bar 3 door reach in refrigerator at 48 F to 53 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Unit shall not be used to hold PHF's until it can maintain 41 F or below.

Observed containers of garnish and spices stored directly within the 3 compartment sink at the secondary bar. [CA] Food or food related equipment shall be stored in an approved location. Discontinue the storage of food within the 3 compartment warewashing sink.

Measured spicy mayo at 55 F within squeeze bottles at the sushi station. Chef stated that the spicy mayo was removed from refrigeration at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Spicy mayo bottles time labeled with a start time of 11am. Any leftovers shall be discarded following a total time of 4 hours. Add spicy mayo to approved TPHC procedures.

Observed raw beef stored above RTE sauces and raw shell eggs above RTE vegetables within the walk in refrigerator. Raw oysters stored directly next to RTE lettuce at the cook line prep refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.