Hank Aaron New Beginnings Academy

Approved thawing methods used — Inspector Note: Observed failure to properly thaw deli meat in meat prep sink under running water below 70 degrees. 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; PIC discarded food item.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed failure to label a sink at the main kitchen. All sinks shall be labeled for its use. Advised PIC to label sink.