H-Mart

Handwashing sink next to the ventilation canopy was obstructed with food containers., , The containers were promptly removed., , Ensure all handwashing sinks are accessible at all times to allow convenient access for all food handlers to wash their hands regularly.

1. Vegetables such as carrot in oil at 14.6°C, mushroom in oil 14.7°C, cucumber in oil 19.4°C, green onion 15.4°C, and green vegetable 13.7°C were left sitting on the counter., , Food products were discarded., , Store the vegetables in an ice bath to keep the temperature at 4°C or less at all times., , 2. Uncooked raw meats were left on the sink to thaw next to the dishwasher at 5.6°C and 9.4°C respectively., , The meat products were promptly stored in the walk-in cooler., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria., , 3. Soup was left on the container to cool with a temperature of 64°C., , The soup was promptly stored in an ice bath to cool rapidly., , Cool perishable foods using one of the following techniques:, 1) Ice bath – Place container holding liquid food into a sink/tub filled with ice water and stir food occasionally. Cover and place in cooler when at 4°C., , 2) Shallow Pans – Place food into a shallow pan and store in , cooler. Cover when 4°C., , 3) Cut into Smaller Portions – Cut large pieces of food into smaller portions and place in shallow pan on the top shelf of cooler. Cover when 4°C.