Kachi

Nonfood-contact surfaces clean — Inspector Note: Observed grease buildup and food residue and debris on exteriors of food containers, cooking equipment, and cooling units. Corrective action - PIC advised to perform detailed cleaning throughout kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Proper date marking and disposition — Inspector Note: Observed several ready-to-eat TCS food items in cold storage lacking proper date marking (fish eggs and imitation crab meat in reach-in cooler, cooked shrimp skewers in tall reach-in cooler). Corrective action - PIC advised to label food items when cooked, prepared, or opened with the date and ensure product is not held beyond 7 days. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, 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.