TAKUMI CUISINE

Approved thawing methods used — Inspector Note: Observation Observed potentially hazardous food thawed using an improper method. Seafood was observed thawing in standing water. Corrective Action Proper thawing methods were discussed with the Person in Charge (PIC). Staff were instructed that food must be thawed under refrigeration, under running cold water, in a microwave if cooked immediately afterward, or as part of the cooking process. Person in charge thawed fish under running cool water. Violation Potentially hazardous food must be thawed using approved methods and may not be thawed in standing water.

Proper date marking and disposition — Inspector Note: Observation Observed prepared food items not marked with the date of preparation or discard date. Items observed without date marking included pork, spring rolls, rice, paste, and gyoza. Corrective Action Food items without proper date marking were discarded during the inspection. Proper date marking requirements were discussed with the Person in Charge (PIC). Violation Refrigerated, ready-to-eat, time/temperature control for safety (TCS) foods prepared and held in a food establishment for more than 24 hours must 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 41°F (5°C) or below, the food may be kept for a maximum of 7 days, with the day of preparation counted as Day 1.