If you choose to thaw your turkey under running water, remember that the turkey should remain in a leak-proof package to reduce bacterial contamination and limit the introduction of water into the meat. The turkey should be submerged in water at a temperature of 70°F or less for no longer than four hours. The water should be flowing in a prep sink at a sufficient force to disrupt and float off loose particles in the overflow. Once the turkey is thawed, it is time to cook.

Just like any other meat, the turkey needs to be sufficiently cooked. The final cook temperature is the same as chicken, 165°F. Remember that when you take the temperature of meat, take five separate temperatures. Ensure one of those temperatures is taken from as close to the center of the meat as possible. Most likely you will cook the meat ahead of time. If you do this, ensure that you have ample space to hold the turkey at no lower than 135°F.

Now it is time for you to serve the meat and for your customers to enjoy their feast. If you are going to hold over some of the meat for other dishes, ensure you properly cool the meat. Cool by cutting the bird into manageable pieces and place in a 2-inch shallow pan. Then place the pan onto a speed rack or top shelf of your cooler. Do not directly cover the meat until it is verified that the internal temperature reached 41°F. If you use this method of cooling, you can be assured that the meat will cool to 41°F within six hours. If you plan to use another method, please check with your local health jurisdiction. 

You hear a squeak and then you see the dreaded dropping. You know you have rodents, now what do you do?

First you need to understand that your food establishment is an attractive place for rodents to live and thrive. There is food, there is water, and there is warmth. Rodents also need to chew in order to maintain a manageable tooth length, but this chewing can be destructive to your food establishment. Rodents may chew holes in your walls and may even start electrical fires from chewing wires. As if the threat of fire is not enough of a reason to keep your food establishments free of rodents, chew on this information: As rodents run through your backyard, sewers, and restaurant, they do not have the common courtesy to wash their hands. This means that when they inevitably climb on your prep tables, hop across the dining room tables, and sit on your stacked plates, they are spreading bacteria. Rodents also do not have the decency to use a restroom. This means that as they run around, they constantly are urinating or defecating wherever they please. Yuck!

Now that you are thoroughly deterred, what do you do when you have seen evidence of rodents? Your first call should be to a reputable pest management company. Do not try to battle rodents alone. Trained professionals can help you solve rodent issues faster and safer than you can. A good service technician will help you not only combat the issues but find entry points into your establishment that you never thought of and most likely have never seen. A rodent can fit into an opening that is as small as the diameter of a single number 2 pencil. That is an awful small hole for you to locate on your own! Most technicians recommend a weekly service when issues are found. A reputable management company will do their best to eliminate the issues quickly. Once the issues are resolved, preventative maintenance is highly recommended. A monthly service is most desirable but, depending on your circumstances, a service contract for four to six months may be the right fit for you.

You may be wondering what will happen if a health inspector finds evidence of pests. That is dependent on the situation. Clark County Public Health requires that the facility:

If you have a pest issue, it is best to contact your health inspector to discuss your plans to eliminate the pests and control the spread of disease. 

Call 564.397.8083 to report an illness or file a complaint about food handling processes.

Food worker cards can be obtained through foodworkercard.wa.gov .



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