Kao Thai (Wcid #1149)

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Chicken thawing at room temp. TCS foods shall be thawed under refrigeration of 41F or less; or completely submerged under running water at a water temperature of 21 C (70 F) or below; with sufficient water velocity to agitate and float off loose particles in an overflow such that for ready to eat foods do not rise above 5 C (41 F) or for raw animal food are not above 5 C (41F) for more 4 hours including time placed under water. Moved to cooler.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.