Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. ----- In the hot case near the hand sink, observed prepped meals containing rice, vegetable gravy and meatballs with internal temperatures measuring between 118-125*F when measured with a probe thermometer. Observed warmer adjusted to 165*F for hot holding. PIC stated the foods had been delivered at approximately 8:30am and were moved from Cambros and placed directly in the hot box. No temperatures had been taken of the foods received. Except during preparation, cooking, cooling, or when time is used as a control hot held TCS foods are to be maintained at 135*F or above. The inspectors and establishment's thermometers were calibrated in an ice bath at the time of inspection. Since the prepped meals had been out of temperature for longer than two hours, the manager voluntarily discarded the meals at the time of inspection (see embargo). Discussed ensuring foods are received in temperature and adjusting the warmer higher to ensure heat lost while the door is opened is quickly recovered.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. ------ In the large reach in cooler, observed an ambient air temperature of 48*F when measured with a min/max thermometer. Inside the cooler, observed assorted breakfast sandwiches ranging from 48-56*F, turkey and cheese sandwiches at 51*F, chicken and lettuce salads between 53-56*F, and protein lunch boxes 53-57*F. PIC stated the salads had been in the cooler overnight and all other foods were received at approximately 8:30am. No temperatures were taken of foods at receipt. Foods were received from a central kitchen in Phoenix and the time is unknown when they were loaded into the delivery truck which was not equipped with refrigeration. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Since the foods had been out of temperature for longer than 4 hours and multiple coolers were malfunctioning, the PIC voluntarily discarded the out-of-temperature foods at the time of inspection (see embargo). At the small reach in cooler near the bulletin board, observed an ambient air temperature of 54*F when measured with a min/max thermometer. TCS foods in the cooler measured 57-58*F when measured with a probe thermometer including key lime pie, ranch dressing salad bags, mango and tomato guacamole, and a veggie sandwich. PIC stated all foods had been in the cooler since approximately 8:30am. Since the foods had been out-of-temperature for longer than 4 hours, the PIC voluntarily discarded all foods (see embargo). In the middle reach in cooler, observed turkey and cheese sandwiches and pasta salad at 48*F that had been in the cooler since 8:30am. (continued in general comments..)

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. ------ In the large reach in cooler, observed an ambient air temperature of 48*F when measured with a min/max thermometer. Inside the cooler observed TCS foods holding between 48-57*F when measured with a probe thermometer. PIC stated they were aware the cooler wasn't holding temperature and had placed a work order on the unit for repair but was still using the cooler. Also observed the right reach in cooler near the bulletin board with an ambient air temperature of 54*F when measured with a min/max thermometer. TCS foods in the cooler measured between 57-58*F when measured with a probe thermometer. PIC stated no temperatures had been taken of the units. Advised PIC to have both coolers repaired prior to re-inspection on 6/17/2022 and to store TCS foods in other units. Discussed coolers should be capable of maintaining TCS foods at 41*F or below.

Hot & cold water available; adequate pressure

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability ------ No hot water throughout the facility. PIC stated they are undergoing remodeling right now and the new water heater has been installed but has not been turned on. Discussed the importance of hot and cold water available under pressure at all times. Establishment is not preparing food onsite at this time and is only serving hot and cold foods that area pre-packaged. Discussed that hot water measuring at least 120*F should be available at all faucets prior to re-inspection on 6/17/2022.