YAMI SUSHI AND HIBACHI

Observed time/temperature control safety food such as raw beef, tofu, raw salmon in the reach in cooler holding for more than 24 hours doesn't have date marking. CA:Discussed with the person in charge that refrigerated and time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed time-temperature control safety food such as raw shrimp, raw salmon, raw chicken in the prep-top cooler are above 41F of cold holding temperature. Please see the temperature log, for the out of temperature food (marked with asterisks). CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) for cold holding. COS: Person in charge placed all the food in ice bath.

Observed multiple food items in the reach in cooler doesn't have date marking. CA: Discussed with the person in charge that refrigerated and time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: The person in charge labeled multiple food items with their preparation dates.

Observed 10 dressing bottles in the reach in cooler at the front food service were not labeled with common name. CA: Discussed with the person in charge that containers holding ingredients/spices that are not in their original container must be labeled with common name.