Cold Hold (41 F/45F) Observed sliced ham and sausage holding at 50 F while on the cold hold line. The PIC removed the product and placed it into the freezer to rapidly cool the product since it has been less than 4 hours on the line. Food holding cold shall be 41 F or below.
Cross-contamination of Raw/cooked foods/Other Observed raw beef and raw shrimp stored above vegetables and other ready to eat food while in the walk in cooler. All food shall be stored at proper levels to prevent cross contamination of ready to eat foods.
Approved Systems (HACCP Plans/Time as Public Health Control) See below.
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