Observed ribs in plastic container with ice on top sitting on top of 4 compartment sink. 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
- Completely submerged under running water:
(i) At a water temperature of 70°F (21°C) or below,
(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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, or
(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
- 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) of this Rule, or
(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; 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. CA- EHS went over thawing instructions with MOD. Ribs were placed in WIC to finish thawing.