SILK THE RESTAURANT

Approved thawing methods used — Inspector Note: Observed raw chicken thawing in stagnant water in the 3 compartment sink. CA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) 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 including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS- PIC turned on cool water the thaw meat properly.

Nonfood-contact surfaces clean — Inspector Note: Observed interior of deep freezers with food debris near to lid. Observed deep freezer lid in disrepair. Discussed with PIC that all equipment shall be in good repair and cleaned by sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the interior of slushy dispenser with buildup. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS-PIC stated slushy machine will be cut off and cleaned and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the interior of the microwave unclean to sight and touch with accumulation of food debris. Observed the interior of ice machine with black buildup. Observed the interior of slushy dispenser with buildup. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS- PIC stated ice will be melted and ice machine will be washed and sanitized before use. PIC stated slushy machine will be cut off and cleaned and sanitized. PIC stated microwave will be cleaned and sanitized by EOD.