| 3-501.13 / THAWING Core Item Corrected During Inspection Frozen fish (tilapia) being thawed inside the original reduced oxygen packaging (ROP). The label on the packaging indicates that the product must be kept frozen or removed from ROP before thawing. Remove frozen fish from ROP packaging prior to thawing in refrigeration or prior to or immediately upon completion of thawing under running water (70°F or below). Correct By: 13-Feb-2024  |
| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Corrected During Inspection Observed rice between 82-122 F in the steam-table. Employee states that rice is cooked daily and placed into the steam-table hot. Observed the steam-table water at 139.1 F. Maintain time / temperature control for safety foods at or above 135 F. Amend or adjust procedures to ensure that food is kept at temperature. Pre-check steam-table water temperature before food placement and turn up water temperature as needed. *Instructed facility to reheat rice to 165 F and verify that product is held hot in steam-table afterwards. Correct By: 13-Feb-2024 |
| 4-703.11 (A-C) / HOT WATER AND CHEMICAL- SANITIZING METHOD Priority Item Corrected During Inspection No sanitizer (or detergent) is being dispensed during operation of the chemical dish machine. Maintain a sanitizer rinse of 50 ppm chlorine. (Also ensure that detergent is being dispensed at the wash cycle.) *Repairs completed at time of inspection to restore proper operation of the machine. Correct By: 13-Feb-2024 |