STAR BAKERY, PASTELERIA Y PUPUSERIA

1 finding recorded on Jul 20, 2026.

1. Inspector observationItem 11C ↗

   Thawing methods

   Thawing a whole raw chicken in hot stagnant water(99oF). Water discarded cold water turned on. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Thawing a whole raw chicken in hot stagnant water(99oF). Water discarded cold water turned on. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C)

   Official report · Item 11C ↗

   Correction status not recorded

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