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6-1A: .04(6)(f)Time/temperature controlled foods holding above 41F, see temperature chart. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food moved to walk in cooler. //
11C: .04(6)(c)Salmon thawing in walk in cooler in vacuum sealed bag. // 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) // If this item is marked out of compliance on the next routine inspection, then the food service permit may be suspended.
Corrective Actions: Salmon still frozen removed from bag. //
15A: .05(6)(a)Ambient air of the 2 door cooler at 51.8F. Cooler dripping water. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
www.gnrhealth.com; www.georgiaeh.us; QUESTIONS? CALL 770-963-5132.
Cold holding items assessed at 41F or less, unless otherwise specified. Hot holding items assessed at 135F or higher, unless otherwise specified.
Time as a control for food safety: facility using a dry erase board to document the start and discard time. Facility redirected to put prep time and discard time on the containers.
Employees with facial hair longer than 1/4" must don a beard guard.
Correct remaining items by the date noted or the food service permit may be suspended. Corey signed for PIC.