Oct 4, 2024
Routine
All cold holding temperatures were in compliance unless otherwise noted. Questions (770) 963-5132 www.gnrhealth.com Note: Ensure to clean lobster tanks periodically to reduce buildup.
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6-1A: .04(6)(f)Observed several time/temperature as a safety control (TCS) foods being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were allowed to cool down in walk in cooler.
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6-2: .04(6)(g)Observed several multiple TCS items being held over 24hrs without a date mark. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items were date marked.
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11C: .04(6)(c)Observed multiple whole frozen chickens thawing on countertop. 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: Chicken was placed in walk in cooler.