![]() ![]() Although often referred to as Japanese sweet potato, strictly speaking, Murasaki is not a Japanese sweet potato. Murasaki sweet potato originated in Louisiana, United States. Its starchy and very moist texture makes it a suitable candidate for baking. Although it shines best when baked, it can also be, boiled, roasted, grilled, and even used in salads. Murasaki sweet potato has been likened to the Russet potato in its various culinary applications. Some growers prefer to cure the sweet potato for some 6 to 8 weeks by exposing the harvested root tubers to sunlight and open-air during the day. This gently coaxes the sweet potatoes to develop an enhanced sweet flavor. In addition, unlike other white-fleshed sweet potatoes which have a neutral flavor, Murasaki has an intense nutty flavor with some sweetness. Whereas other purple sweet potatoes such as Oknawan and Stokes Purple have purple skin and purple flesh, Murasaki sweet potato has white to pale yellow flesh. However, depending on soil type, the skin color can range from a dark purple to a less intense purple, and this is not all. The sweet potato is recognizable by its dark-purple skin. Similar to other sweet potatoes, Murasaki root tubers develop belowground and are ready for harvest at about 130 days. Murasaki sweet potato is a starchy root vegetable belonging to the species Ipomoea batatas. The plant family is bindweed or morning glory family also known as Convolvulaceae. Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.Simple Roasted Sweet Purple Potatoes || Dining In With Danielle What is Murasaki Sweet Potato?.Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.No violation noted during this evaluation. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures.Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked). ![]() Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing.Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces.Non food contact surfaces of equipment not clean.Pesticide application not supervised by a certified applicator. ![]()
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