Sakkio Japan

In-use utensils: properly stored — Inspector Note: Observed an in-use rice scoop/spoon stored in standing water at 67F in the front food service area. COS: PIC discarded the water, cleaned and sanitized the scoop/spoon, and will store in-use utensils either dry or in hot water maintained at 135F or above. 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

In-use utensils: properly stored — Inspector Note: Observed in use utensils with handles stored in water at 65F, and in food storage bins of rice and flour with handles in contact with TCS foods. PIC removed scoops from production and advised to ensure that all scoops are kept with handles not in contact of TCS foods and that utensils stored in water that is continuously running or maintained at a temperature of 135F 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Proper cold holding temperatures — Inspector Note: Observed Shrimp stored at 46 F, Chicken stored at 47 F, and Beef stored at 44F. PIC removed product from production and discarded. PIC advised to store cold TCS foods at or below 41F.