Jan 14, 2026
Initial
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed slime in ice maker machine. Observed old labels on cleaned dishware. Observed food debris on cleaned dishware.
RCA: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. Frequency of cleaning of ice maker machine may need to be increased.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed fully thawed reduced oxygen packaged salmon with label stating "Keep frozen at -18C (-0.4F), Removed from film before thawing".
COS CA: PIC discarded salmon. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw meatloaf thawed in a prep sink full of still water. Meatloaf temperature was noted to be 55F.
COS CA: Employees moved meatloaf to walk-in cooler. If thawing using water method food must be completely submerged under running water at a water temperature of 70°F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F, for more than 4 hours including The time the food is exposed to the running water and the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature to 41°F.