LE NOUVEAU MAQUIS

Approved thawing methods used — Inspector Note: Observed multiple stews and soups being thawed in the steam table where foods should be stored for hot holding. Discussed with PIC that the food items are reheated on the stove or in the microwave to the correct temperature before serving. CA: TCS must be thawed in a cooler, in a microwave and immediately transferred to conventional cooking equipment with no interruption, or as a part of cooking the foods: 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: The soups and stews were put in a pot and reheated on the stove to the proper temperature for reheating (see temperature log). Discussed with PIC that the steam table should only be used for hot holding to keep the thawing food items from reaching a temperature above 41F.