Magpies

Corrective action: In the large reach in cold holding unit, a large container of potato salad was observed to be cold holding at 47°F for less than four hours on the bottom shelf. Discussed the air flow pattern in the large reach in and suggested to prevent over storage at the top to facilitate the cooling process. Potato salad was moved to a higher shelf in the reach in cold holding unit to facilitate the cooling process. Observed in the main prep cold holding unit several ahi tuna filets around 48-52°F for less than four hours. Tuna was moved to a higher shelf in the large reach in cold holding unit to facilitate a cooling process. Observed several items in the prep cold holding unit at temperatures between 43-48°F for more than four hours. Items were discarded during the inspection, please see voluntary condemnation. Discussed with the person in charge regarding proper cold holding temperatures and to start taking temperatures to ensure the unit is working as expected. The cold holding unit was lowered during the inspection.