Feb 17, 2026
Routine
3-1C - food in good condition, safe, and unadulterated
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed 3 dented cans of red pepper strips and garbanzo beans in the dry storage. I advised the PIC that the dented cans cannot be served. Must either discard them or returned to supplier for replacement and she separated them from the good ones. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Ice maker in the kitchen had debris build up in the covering of the machine. I advised the PIC that it needs cleaning. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
- Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed failure to label 4 food containers sitting in the kitchen. I advised the PIC to label them with common names. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed failure to submerge the salmon fish under running water. Had it sitting in a bucket of non running water. I advised the PIC to thaw under running water that is at least 70F or below. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:
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Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or
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Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below, PF
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and
(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or
(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:
(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or
(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;
- As part of a cooking process if the food that is frozen is:
(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or
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Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
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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.