Life Time

Approved thawing methods used — Inspector Note: Observed chicken thawing in still water inside prep sink. 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 COS Chicken thawed under running water.

Personal cleanliness — Inspector Note: Observed employee with long hair without hair restraint. Observed two employees with watches on. CA: watches removed, hair restrained. PIC informed to have all employees entering the kitchen or engaging in food prep to keep hair restrained and nothing on their wrists.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips provided to test sanitation concentration. PIC will acquire test strips.

Proper cold holding temperatures — Inspector Note: Observed several TCS items in WIC stored above 41F. Items discarded. Pic advised to keep all TCS items in cold holding at 41F or below.