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6-1D: .04(6)(i)Facility holding fried whiting, fried tilapia, fried catfish at room temperature under time as a control for food safety. No written procedures prepared in advance. Fish not documented when removed from temperature control. // When using Time Control (TPHC) for a maximum of 4 hours:
1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3) foods not consumed before the discard time shall be discarded; (P)
4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: CFSM prepared time as a control written procedures for the fish. Prep time and discard time added to each item's container. //
11C: .04(6)(c)Salmon thawed in vacuum sealed bag in walk in cooler. // 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; (C) or
(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C)
Corrective Actions: Salmon discarded. //
www.gnrhealth.com; www.georgiaeh.us; QUESTIONS? CALL 770-963-5132.
Cold holding items assessed at 41F or less. Hot holding items assessed at 135F or higher.
A routine inspection is due between today and June 30, 2023.
Correct the following by April 1, 2023:
1. Repair damaged wall in the restrooms. Refinish with approved material like FRP.
Reviewed cooling methods for slaw.