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 vegetable prep cooler on the line, observed an ambient air temperature of 50*F when measured with a min/max thermometer. In the cooler, observed sliced tomatoes between 50-52*F and sliced lettuce at 52*F when measured with a probe thermometer. 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. The manager stated the lettuce and tomatoes had been in the cooler since the night before. Since both foods had been out of temperature for longer than 4 hours, the manager voluntarily discarded the tomatoes and lettuce (see embargo). The manager stated that their refrigeration repair company had been contacted and would service the unit today. Discussed utilizing an ice bath for and TCS foods in the cooler or storing them in other units until the prep cooler is capable of maintaining TCS food temperatures at/below 41*F.
Corrected At Time Of Inspection
Garbage & refuse properly disposed; facilities maintained
Core-5-501.115, C: Maintaining Refuse Areas and Enclosures>>>>>Observed a large accumulation of grease on the ground in the outside refuse area. PIC stated they have contacted their grease disposal company multiple times to replace the bin and that it would be cleaned as soon as possible.
Always maintain refuse areas and enclosures in clean condition and good repair to discourage pest activity, foul odors, etc.
Correct Prior To Next Routine Inspection