![]() All food items without a verifiable date of preparation were discarded. All time/temperature control for safety foods that are kept under refrigeration, are ready-to-eat, and are held longer than 24 hours must be properly date-marked to prevent bacterial growth and ensure that the items are used or discarded within 7 days from the date of opening/preparation. Observed multiple open containers of fish, imitation crab, cream cooked eel, sushi rolls, cream cheese, cooked mussels, etc. Proper date marking and disposition: Facility has a date marking system in place but it is not consistent. Kettle was moved to a different location during inspection. Ensure handwashing sinks remain clear and accessible for use at all times to promote frequent and adequate handwashing. Handwashing sinks accessible conveniently located: Observed a tea kettle being stored in handwashing sink. Instructed operator to discard all containers of food beyond the 7 day shelf life. Ensure all date marked TCS food is checked regularly and food beyond 7 days of opening/preparation is discarded to maintain food safety. ![]() Proper date marking and disposition: Observed multiple containers of different kinds of fish and imitation crab with a date mark past 7 day shelf life. ![]() Shrimp measured at 135F and above after turning steam well unit up. Instructed operator to turn up temperature on unit. Operator stated the shrimp was placed in steam well 30 minutes ago. All hot-holding time/temperature control for safety (TCS) foods must be maintained at or above 135F to prevent bacterial growth and ensure food safety. ![]() Proper hot holding temperatures: Observed tempura shrimp in steam well at 90F. ![]()
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