J-SEI
JULY
2016
J-SEI
1285 66th Street, Emeryville, CA 94608
(510) 654-4000
Lunch served Monday-Thursday, 11:30 am. Contact: (510) 654-4000, ext. 16, should your schedule change. Lunch fee: $4.-$5.
MONDAY
WEDNESDAY
6 SABA SHIOYAKI
THURSDAY
7 CHICKEN CURRY*+
11 GRILLED MARINATED SNAPPER 12 CHICKEN TERIYAKI
13 NIKU DANGO
14 ASSORTED SUSHI
Soup
Daikon & Carrot Sunomono*+
Kabocha*
Fruit
Soup
Potato Salad+
Steamed Mustard Greens*
Fruit
Soup
Spring Mix Salad +
Baked Yam*
Fruit
Soup
Edamame
Spinach Shira-ae*+
Birthday Cupcake
July Birthday Celebration with BINGO!
18 CABBAGE ROLLS+
19 SABAMISO
20 HIYASHI CHUKA
21 OYAKO DONBURI
Soup
Carrot Salad *+
Fruit
Soup
Daikon & Carrot Sunomono+
Steamed Mustard Greens*
Fruit
Soup
Fruit
Soup
Harusame Salad
Steamed Broccoli*
Fruit
25 BUTA DOFU
26 TOFU & EGGPLANT DENGAKU
27 GOMOKU GOHAN
28 BAKED SALMON
Soup
Spinach Shira-ae*
Steamed Broccoli+
Fruit
Soup
Hijiki
Spinach Goma-ae*
Fruit
Soup
Tofu Salad
Edamame
Fruit
Soup
Daikon & Carrot Sunomono*+
Steamed Mustard Greens*
Fruit
4
TUESDAY
5 TOFU PATTI w. GRAVY
Soup
INDEPENDENCE DAY! Spring Mix Salad*+
Roasted Yams*
J-SEI CLOSED
Fruit
MENU SUBJECT TO CHANGE
Soup
Daikon & Carrot Sunomono+
Baked Kabocha*
Fruit
Vitamin +C source,
Vitamin *A source,
**>indicates+1000mg sodium
Soup
Cabbage & Carrot Tsukemono*+
Fruit
Mixed-grain rice served,
unless indicated.
BESAVVY&SAFE—SUMMERFOODSAFETY
Eatingismuchmoreenjoyableifyouknowthefoodhasbeenhandledsafely.Temperature
abuse,cross-contaminationandinadequatelycleanedproducearecommonculpritsoffoodborneillnessduringthesummermonths,whenweatheriswarmerandoutdooreatingismore
common.Followtheseguidelinestoensureyouenjoyasafemeal.
SafeTemperatureTips
ü Keepandtransportfoodsafely–KeephotfoodHOT(135°Fplus).Wrapitwell
andplaceinaninsulatedcontainerorkeeponabarbeque.
ü KeepcoldfoodCOLD(41°Forless).Placeinacoolerwithacoldsourcesuchasiceor
frozenicepacks.Frozenindividualwaterbottlesareeasyandworkgreat.
ü Useafoodthermometertochecktheinternaltemperatureofmeatandpoultry.
Checktemperatureinseveralplacestobesurefoodissafelycooked.
ü Fishandbeef,veal,porkorlambsteaks,roastsandchopscanbecookedto145°F.
Groundbeefshouldreach165°F;groundchickenorturkeyshouldreach165°F.Allpoultry
shouldreachaminimumof165°F.
ü Storeanyleftoverspromptlyinshallowcontainersinacoolerwithice.Discardanyfood
leftoutmorethan4hours(1houriftemperaturesareabove90°F).
ü Whenusingacooler,keepitoutofthedirectsunbyplacingitintheshadeorshelter
underatable.Avoidopeningthelidtoooften,whichletscoldairoutandwarmairin.
Packbeveragesinonecoolerandperishablesinaseparatecooler.
ü Keepfoodoutofthe“DangerZone”(41–135°F).
ü WhenInDoubt,ThrowitOut!
Clean,SanitizeandPrepareinAdvance
ü Tominimizestepsandmaximizefoodsafetywithoutdoorcooking,plantocleanand
preparefruitsandvegetablesathome.
ü Servingcantaloupe?Becausemelonsaregrownonthegroundandcanbeexposedto
manure,researchshowsthattheirrindsmaycarrySalmonella.Toavoidtransferring
thesemicroorganismsinsidetothemelonwhilecutting,scrubthefruitwitha
vegetable/fruit-specificcleaningbrushanddishwashingsoapfor15to30secondsunder
runningwater.
ü Findoutifthereisasourceofcleanwater.Ifnot,bringwaterforpreparationand
cleaning,alongwithsoap,cleanclothsorpapertowelsandwettowelettesor
antibacterialwipesforcleaningsurfacesandhands.
Sources:foodsafety.gov;fsis.usda.gov;fightbac.org