09B — Improper thawing procedures
Thawing at room temperature lets the outside of the food sit in the 41-140°F danger zone — where bacteria multiply fast — while the inside is still frozen. The fix is to thaw only by an approved method. It's a General violation (2-5 points), but it directly causes the much costlier temperature-abuse findings, and refreezing thawed food is also prohibited. Plan freezer pulls a day ahead so nothing gets left out to 'speed up.'
What the inspector looks for
Look at anything thawing right now — on a counter, in a prep sink of still water, or near the stove. Frozen food must thaw only one of four ways: in the fridge, under cold running water at 70°F or below, in the microwave if it goes straight to cooking, or as part of cooking. A tray of chicken thawing on the counter is the violation.
Points & grade impact
Cited at 2 points — 2 / 3 / 4 / 5 by number of items across condition I-IV. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
How to fix it
Move thawing food to an approved method immediately; discard any food left in the danger zone too long.
How to prevent it
Thaw only by the 4 approved methods: in a fridge ≤41°F, under cold running water ≤70°F, in a microwave followed by continuous cooking, or as part of cooking. Never thaw at room temperature or refreeze thawed food.
- ✓Thaw in the refrigerator (plan a day ahead) — it's the safest method and needs no babysitting.
- ✓For a faster thaw, submerge sealed food under cold running water at 70°F or below, never in a sink of still warm water.
- ✓Microwave-thaw only if the food goes immediately into cooking; or thaw small items as part of the cook itself.
- ✓Never thaw on the counter or in standing warm water, and never refreeze food you've thawed.
Reference: Health Code §81.09(f)
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