Holding foods - refrigerate/freeze/heat Failure to hold foods which can support the rapid growth of undesirable microorganisms at a temperature that prevents the food from becoming adulterated. Specifically, we observed whole dressed catfish thawing in standing water in the stainless steel three compartment warewashing sink. An internal temperature was measured from an outer portion of the mass of fillets that were immersed in water in the middle sink compartment. The internal temperature was observed to be 56 degrees Fahrenheit. The Production Floor Supervisor stated that fish are thawed in standing water and fish are peeled from the mass as they become thawed and are placed into a box which is stored in the cooler. The thawing process may last up to eight hours, and the Production Floor Supervisor stated that the internal temperature of fish is not monitored or recorded during the thawing process. Upon discussion of this finding with the Production Floor Supervisor, crushed ice was added to the sink compartments containing catfish fillets that were thawing.
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