Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination..........In walk in cooler, uncovered container of cooked chicken stored next to stacked boxes of raw chicken and raw fish. Instructed employee to move uncovered container of cooked chicken to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented.

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. .......On cook line, on inside of top prep table cooler lid, baked potatoes with internal temperatures of 58*F. Per employee, baked potatoes were out of cold holding <4 hours. Employee moved baked potatoes to cold holding unit to rapidly cool back down to the proper cold holding temperature. On cook line, in cold holding drawers, TCS foods (raw chicken, raw fish, raw hamburger, cooked chicken, cheese sauce, alfredo sauce, cooked sausage, cooked pasta) with internal temperatures of 47*F-53*F. Per employees, TCS foods were in prep table cooler >4 hours. TCS foods (raw chicken, raw fish, raw hamburger, cooked chicken, cheese sauce, alfredo sauce, cooked sausage, cooked pasta) were discarded. See embargo form. Ambient temperature of prep table cooler was 40*F, taken with inspector thermometer and 40*F with establishment ambient air thermometer. After cold holding drawers were emptied, plastic was found against the fans, not allowing proper air circulation. After plastic was removed, ambient temperature of cold holding drawers dropped to 31*F. Also recommended storing less in containers, paying attention to fill lines on containers. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 walk in cooler, wrapped packages of rice/ 48*F, wrapped deli meat/ 55*F prepared and cooling in containers >4 inches, and cut tomatoes/ 55*F cooling in covered container. Manager moved packaged rice, deli meat to uncovered shallow pan and uncovered cut tomatoes to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.

Non-food contact surfaces clean

Core-4-602.13, C: Nonfood Contact Surfaces..........On cook line, inside of microwaves, with accumulation of food residues. Instructed employee to clean inside of microwaves. Discussed more frequent cleaning of nonfood contact surfaces of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.