Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. On table next to buffet station, observed TCS (time/temperature controlled for safety) foods such as guacamole with cut tomatoes, salsa, pico de gallo, cut melons and cooked quinoa with internal temperatures 60*-62*F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Per Person in Charge (PIC), TCS foods were removed from refrigeration approximately 30 minutes prior. PIC moved foods to refrigeration to rapidly cool. In walk-in refrigerator, observed TCS foods such as various cheeses, cooked chicken, sausages, soups and dairy with internal temperatures between 44*-46*F when measured with inspector probe thermometer. Ambient temperature of the walk-in 44.8*F when measured with inspector min/max irreversible thermometer. Per PIC, cheeses, cooked chicken, sausages, green chile pork stew and yogurt were held in walk-in more than 4 hours. TCS foods were discarded (see embargo form). PIC adjusted walk-in thermostat and ambient temperature of walk-in 38.3*F at conclusion of inspection. Discussed importance of proper cold holding and frequency of temperature monitoring with PIC. 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.

Contamination prevented during food preparation, storage & display

Core-3-307.11, C: Miscellaneous Sources of Contamination >>> Across from cookline and utensil storage and near walk-in refrigerator, observed missing ceiling tile exposing area to attic environment. Food shall be protected from miscellaneous sources of contamination. Please repair/replace ceiling tile.