An Active Managerial Control Intervention Plan for foodborne illness risk factor #20, 3-501.16(A)(2) and (B), P, Time/Temperature Control for Safety Food, Cold Holding, was developed with the person in charge (PIC). Met with Manager regarding pattern of cold holding violations. Developed verbal policy with Manager and discussed training of employees and verification that time/temperature control for safety (TCS) foods are cold held below 41 degrees F. Policy - Manager stated designated employees will be responsible for knowing what perishable foods are TCS; that TCS foods are cold held to an internal temperature of 41 degrees F or less; and where/how TCS foods need to be cold held to maintain 41 degrees F; and the use of daily temperature checksheet/logs. Training - Manager stated he will ensure designated employees are trained on what foods are perishable TCS; where/how TCS foods are to be cold held (refrigerator/ice bath); use of food thermometers and daily temperature logs/checksheets; and what corrective actions to take if TCS foods are found to be above 41 degrees F. Verification - Manager stated he and his managerial employees will verify the internal temperature of TCS foods daily with calibrated thermometers and use daily temperature checksheet logs. Employees will take corrective action and notify Manager when needed to ensure internal temperature of TCS foods are held at 41 degrees F. For additional Cold Holding food safety resources, please visit the County Environmental Services website at: https://www.maricopa.gov/4533/English-AMC-Toolbox Inspection rights verbally reviewed with person in charge, Cody R. No County legal action will result from this inspection. Emailed copy of report.