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11C: .04(6)(c)Observed water temperature for thawing over 70F. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: Thawing method was changed to thawing in cooler.
13A: .02(1)(d)Most recent inspection report not displayed in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)
Corrective Actions: Most recent inspection report was posted.
Note: all cold-holding in compliance unless noted otherwise. No hot-holding observed.
Note: facility uses additives such as flavorings, extracts, and dyes.
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