Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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 walk in cooler, observed cooling chickpeas with an internal temperature ranging from 50-62*F when measured with a probe thermometer. Observed more than 6 inches of cooling food stored in a metal container that was covered with a lid. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Advised manager to have dense cooling foods split into multiple containers with no more than 2 inches of cooling product and to consolidate into larger containers upon reaching 41*F. Since the cooling chickpeas did not cool in the allotted 6 hours, the manager voluntarily discarded the chickpeas at the time of inspection (see embargo).

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises ------ Observed sealed boxes of food in both walk in freezers stored directly on the ground. In the walk in freezer near the dining room, observed food stored on wooden pallets. Per the owner the establishment does not own a pallet lifter. Discussed that foods should be stored at least 6 inches off the floor to prevent contamination and allow for thorough cleaning of facilities. Discussed that pallets may only be used in conjunction with a pallet lifter and if the pallet lifter is capable of entering the walk in. The manager stated that new NSF/equivalent shelves have been purchase but are backordered. Move foods so they are stored properly on approved storage racks prior to the next routine inspection.

Wiping cloths; properly used & stored

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ On the prep coolers across from the grill and spit, observed multiple wiping cloths stored damp. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-101.19, C: Nonfood-Contact Surfaces ------ Observed multiple soiled pieces of cardboard used to line the inside of the right prep cooler and under multiple prep tables including under the grill, spit and the prep table near the bandsaw. Discussed that cardboard is not a smooth and easily cleanable surface and may lead to pest harborage. Manager removed all carboard from equipment at the time of inspection. Observed foil with heavy accumulations of food debris and grease on the non-food support arm and heat deflector shield of the spit. Advised PIC to change daily if used. Also observed foil used to line multiple shelving units that appeared in good repair with no obvious soiling. Advised PIC to removed or change daily to ensure surfaces remain easily cleanable.