Robins Poke` and Ramen

Observed several packages of thawed tuna still sealed in reduced oxygen packing in the walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. Educated person in charge (PIC) about proper thawing methods of reduced oxygen packaged fish. PIC cut all bags of fish.

Observed two wet wiping cloths on the counter in the kitchen area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. PIC removed wet cloths from counters and will make a santizer bucket for the counter wiping cloths.

Observed bean sprouts inside the prep top cooler at 48F, per person in charge it was recently prepped with tap water. Ambient air temperature of the unit is 40F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Employee removed the beansprouts to walk in cooler to decrease the temperature.

Observed cooked shrimp tempura sitting on the countertop not under temperature control nor being held on time as public health control with a temperature of 76F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Food discarded, shrimp tempura will be cooked to order.