Shabu En

Special requirements. shellstock tags. the identity of the source of shellstock that are sold or served not maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under item (03)b of this subsection when shellstock are removed from their tagged or labeled container (as specified in item (02) of this subsection) by preserving the source identification by using a record keeping system as specified under item (03)c[01] of this subsection; and ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different shellfish certification numbers / different harvest dates / different growing areas as identified on the tag or label before being ordered by the consumer.

General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.

Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.

Chemicals. machines (single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization not providing an approved chemical sanitizer / not providing and using a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter.

Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.

Storage. holders for knives, forks and spoons at self-service locations not protecting these articles from contamination and presenting the handle of the utensil to the consumer, except for prewrapped tableware.

Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by routinely inspecting the premises for the evidence of pests.\r\n

Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.