Hot holding has been implemented at grill unit. Burner is placed on low and a sheet pan with water is in use. Temperatures of potentially hazardous food items found to be at above 60 degrees Celsius.
NOTE: a electric hot holding unit could also be added to counter for use.
Facility is proposing to use Time as a Control Measure at Ambient Air Temperatures for the following food items:
Aburi Oshi Sushi: 1) Salmon Oshi
2) Tuna Oshi
3) Hamaehi
4) Tiger Prawn
5) Beef (Wagyu)
These potentially hazardous food items are to be held at ambient air temperatures for no longer than 2 hours according to operator after which the items will be disposed of. The facility proposes to use hand written notes to indicate time tracking.
Facility is to follow Guideline: Guideline for Using Time as a Public Health Control At Ambient Temperatures. Document will be emailed to owner.
This is the only Yugo Roll + Bowl that proposes to implement this as this location is based out of a busy food court. The facility must consult with your local EHO or Health Authority to seek approval for use of this control measure prior to implementing at any other location. The facility must follow strict sanitation measures to prevent foodborne illness.
An operator must meet the above criteria and submit a food safety plan that addresses using time controls to maintain safety. Plan details must include:
• Which foods will be held at ambient temperatures for up to 4 hours;
• Time-labeling procedures (e.g., stickers);
• Records (e.g., name and volume of food, time put out and time discarded, and temperature of food when removed from hot or cold temperature control);
• Cooking and cooling processes; and
• Procedures for preparation, holding, serving, and display.
Additionally,
• The food must have an initial temperature of 4°C or colder when removed from cold temperature control, or 60°C or hotter when removed from hot temperature control.
• The food must not be returned to hot or cold temperatures once time is used as a control.
• The food must be labeled, marked or otherwise identified to indicate:
• The time when the food was removed from hot or cold temperature control; and
• The time that the food must be thrown out/discarded to waste (i.e., a time limit of up to 4 hours after the food was removed from hot or cold temperature control).
• The food must be served before the time limit indicated on the label.
• The food must be thrown out/discarded:
• if it is in unmarked containers; or
• if the time limit has expired.
• Proof of time tracking (e.g., labeling or marking) will be required to verify that time is being monitored. Unmarked products will be discarded at the discretion of the Environmental Health Officer.
The owner/operator of the facility is to submit a new and revised Food Safety plan which addresses the above items. |