Food City

Inspector notes: Certified Food Protection Manager was not on-site at time of inspection. Discussed with PIC that a certified food safety manager needs to be on-site during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed pig feet thawing in three-compartment sink under hot running water; steam was accumulating above the water. The feet had just begun the thawing process. Informed PIC that they need to be thawing under cool water, at least 70*F. PIC instructed the employee to turn off the hot water and turn only the cold water on. Employee turned on cold water and continued thawing the pigs feet in cool water. Discussed the importance of checking the water temperature for thawing, especially with summer making the ground water hot. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process