KALE ME CRAZY-BROOKHAVEN

Approved thawing methods used — Inspector Note: Observed salmon thawing in container with still water (not running). 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; for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours. COS: PIC informed staff that when thawing in water, water must be continuously running during process

Washing fruits and vegetables — Inspector Note: Observed raw salmon thawing in container in produce sink. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only...Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. COS: PIC informed staff to move salmon to 3-compartment sink to thaw under running water and clean and sanitize vegetable sink.