Suki Hana

Inspector notes: Observed a container of raw fish stored below raw chicken in the walk-in. Observed a container of raw shell eggs stored above blocks of margarine in the prep cooler near the hot holding line. Informed PIC that all raw animal proteins must be stored according to final cooking temperature and below any ready-to-eat foods. PIC properly stored all raw animal proteins and ready-to-eat foods at time of inspection. Provided storage document via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed multiple containers of chopped cabbage, cooked noodles, and a bowl of cream cheese filling in the walk-in refrigerator with on datemarks. PIC stated that the cabbage and the noodles were made the day prior to inspection, and the cream cheese mix was prepped the morning of inspection. Informed PIC that all TCS foods prepped that are to be held for greater than 24 hours need to be date marked and not held past 7 days. PIC properly date marked all TCS foods at time of inspection. Provided date marking document via email. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed wet wiping cloths stored in soap water, used to wipe down the counter. Informed PIC that wet wiping cloths need to be stored in a sanitizer bucket with an approved sanitizer concentration. PIC placed the cloths in a bucket with an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed the orange chicken on the hot holding line with an internal temperature of 114*F. PIC stated that the orange chicken had been placed on the line about thirty minutes prior. Informed PIC that the chicken is not being properly hot held and needs to be reheated to 165*F and then hot held at 135*F. PIC reheated the orange chicken to 165*F and placed it back on the line. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection