|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
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
EHS observed a package of steak thawing in the sink not under running water. CDI - the steak was moved to the walk in cooler. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 - C FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
EHS observed the employee with personal food on the prep table. Employees should eat food in a designated area away from food prep areas. CDI - PIC told employee to move his food to the back office area. |