Tenkuu Japanese Cuisine

Used wiping cloths are being left on counters/surfaces and no sanitizer solution is readily available in the front food handling area., - Staff prepared sanitizer solutions and will store the cloths in the solution after each use.

A used disposable glove was left on the cutting board for future use., - Disposable gloves are single use only and must be discarded upon removal from staff hands.

Raw meats are being stored above vegetables in the walk-in cooler. Corrected, - All raw meats are to be stored below cooked and or ready to eat foods.

1. Squeeze bottles of mayo based sauces left at room temperature are measured at 10C Sauces were relocated to the cooler., - Store high risk foods at less than 4C or greater than 60C., , 2. A bowl of cooked tempura shrimp left on the counter were measured at 35C. The shrimp was reheated to greater than 74C and then placed into the cooler to properly cool., - High risk foods must be stored at less than 4C or greater than 60C.