SWEET POTATO CAFE

Approved thawing methods used — Inspector Note: Observed raw fish(salmon) to be thawing inside the meat sink improperly. CA: Time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or. As part of a cooking process if the food that is frozen. Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. COS: Food item was completely submerged under running water:(i) At a water temperature of 70°F (21°C) or below,(ii) With sufficient water velocity to agitate and float off loose particles in an overflow,

Plumbing installed; proper backflow devices — Inspector Note: Observed leak at the vegetable sink faucet. Water has a consistent drip. Advised to have repaired.

Proper cold holding temperatures — Inspector Note: Observed time/temperature control for safety (TCS) food cold holding above 41F.*See temperature log*. CA: Informed PIC that TCS food must be held at 41F or lower for cold holding and informed person in charge that Food cold holding for more than 4 hours should be discarded by person in charge. However, it was placed back into the reach in cooler.

Toxic substances properly identified, stored, used — Inspector Note: Observed bleach sanitizer bucket at 200ppm+. CA: Informed person in charge to always check sanitizer level to be at 50-100ppm when sanitizing food contact surfaces. COS: Bleach sanitizer bucket was replace with QUAT sanitizer at 200ppm.