Some of you have read the Spaghetti Sauce Thread
. Heres the fish thaw issue.
So I go into the Lodge and find the fish thawing. Between 10am and noon the fish for deep frying are removed from the freezer and placed on pans and covered with plastic wrap. The pans are then placed in a rack and left in the kitchen.
This is where the fish stay till the 5PM fry. The fry lasts till 7PM. Note the 'old fish' sign. This is the previous weeks left over fish which were placed in a tub between wax paper and refrozen then placed back on the rack to rethaw along with the new fish.
This is how they thaw the fish to be baked:
In stead of being placed on the rack the frozen fish are placed in a pan, covered with plastic and allowed to 'thaw' till 4pm at which time they are prepared.
The health inspector caught them thawing fish this way and told them to thaw the fish in the walk in cooler. This was tried once by placing the still boxed fish in the walk in on a Thursday. The fish didn't thaw in time so they went right back to placing it on a rack in the kitchen Friday morning.
Their reasoning is cooking kills the bacteria.
I could tell you how one officer made a breading of hot spices then, after sifting out the chunks, wrapped up the left over breading and put it in the cooler for use the next week. It got tossed.
I'm not kidding about the old fish, they don't see anything really wrong with thawing it in a room at moderate temperature, refreezing it, and rethawing it the next week.