|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Pf TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed (A)Under refrigeration that maintains the FOOD at < 41°F (B)Completely submerged under running water at a temp of <70°F w/sufficient velocity to agitate & float off loose particles in an overflow & does not rise above 41°F for < 4 hours (C)As part of a cooking process, or thawed in a microwave and immediately transferred to conventional cooking EQUIPMENT, with no interruption in the process.(D)Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed & prepared for immediate service in response to an individual CONSUMER'S order
There were several packs of frozen steaks sitting on a table to thaw. CDI- the EHS explained proper thawing procedures and the meat was placed in the walk in |