WHISK

1 finding recorded on Aug 7, 2026. 1 marked corrected on site.

1. Violation recordedItem 11C ↗

   Thawing methods

   Observed failure to use proper thawing methods. Observed a brisket being thawed in sink with no running water.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed failure to use proper thawing methods. Observed a brisket being thawed in sink with no running water. 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: 2. 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; PIC turned water on. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.