Proper Handling of Ready to Eat Foods Sushi prep employee must wear food handling gloves when handling ready to eat food. Observed bare hand contact with food items in the sushi bar that are ready to eat.
Cross-contamination of Raw/cooked foods/Other Store all raw meat and seafood below ready to eat foods in the reach-in cooler and forward in the cook's top cooler. Raw product should not be moved so it is carried over vegetables as observed. Raw meat must also be separated from ready to eat food such as vegetables.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide accurate date and time logs or date and time stamps for every batch of cooked sushi rice. Rice must be used or discarded within 4 hours.
Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) Provide a consumer advisory for the menus stating the risk of consuming raw fish and seafood -may cause foodborne illness.
Restaurant representatives - add corrected or new information about Ming's Chinese Café, 6052 FM 2920, Spring, TX »