TAVERN AT MEDLOCK

The 25-pound roast is cooked at 200°F for three hours, and the employee states the internal temperature reaches 90°F. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: The meat was cooked.

11C: .04(6)(c)Raw fish is being thawed in its vacuum-sealed packaging, contrary to the packaging instructions that require removal before thawing. 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: The fish has been discarded.

11C: .04(6)(c)Raw fish is being thawed in its vacuum-sealed packaging, contrary to the packaging instructions that require removal before thawing. 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: The fish has been discarded.

11C: .04(6)(c) Raw turkeys are being thawed at room temperature, temped at 39°F. 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: The turkeys have been moved to the walk-in cooler.

4-2B: .05(6)(n)The chlorine levels in the glass mechanical warewasher are currently not detectable. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: The glasses were sanitized in the mechanical warewsher in the back area.

6-1A: .04(6)(f)Time/temperature control for safety (TCS) foods were observed being held at temperatures ranging between 43°F and 67°F in the coolers. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded or relocated to the walk-in cooler.