SAFIS KITCHEN

2 findings recorded on Jul 7, 2026.

1. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Two buckets of bleach sanitizer observed with a concentration >200 ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The buckets were remixed to a concentration of 50-100 ppm.

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(g)

   Two buckets of bleach sanitizer observed with a concentration >200 ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The buckets were remixed to a concentration of 50-100 ppm.

   Official report · Item 8-2B ↗

   Correction status not recorded

2. Inspector observationItem 11C ↗

   Thawing methods

   Fish observed thawing in the meat sink in a bowl of water. 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) Corrective Actions: Running water was added to the thawing process to ensure rapid thawing.

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Fish observed thawing in the meat sink in a bowl of water. 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) Corrective Actions: Running water was added to the thawing process to ensure rapid thawing.

   Official report · Item 11C ↗

   Correction status not recorded

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