Battle & Brew

Approved thawing methods used — Inspector Note: Observed bulgogi beef thawing in container with still water. CA: (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 COS Beef removed to be thawed in running water.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine sanitizer reading at 0ppm Chlorine in main kitchen. CA Dish machine using chlorine as sanitizer shall be tested in the ranges of 50ppm-100ppm. COS Machine is serviced.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors and walls not in good repair inside main kitchen. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have floors and walls repaired.