Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. --- Cooked beans and cooked rice were incorrectly hot holding at 104F-125F as they sat on the middle counter top. Per operator, the rice and beans had been cooked approximately 15 minutes prior. The rice and beans were put away for cooling after the processor finished packaging meals during time of inspection. The operator was instructed to utilize time-as-control for items that do not fit on cooking/heating equipment. When hot holding TCS foods, the internal temperature must be maintained at 135F or above.

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. --- A bag shredded monterey jack/cheddar cheese, pooled eggs, and a package of ground beef were found to be incorrectly cold holding on the countertop adjacent to the range and inside the reach-in refrigerator, respectively, at temperature of 65F-66F. Per operator the eggs and cheese had been sitting close to the cooking equipment and out of refrigeration since approximately 10 minutes prior to inspection. Per operator, the ground beef had also been next to the flat top grill for approximately 15 minutes prior to being placed back in the refrigerator. The beef was kept inside the refrigerator to continue to cool back down to 41F. The eggs and and cheese were used up for processing during time of inspection. When cold holding TCS foods the internal temperature must be maintained at 41F or below.

Proper cooling methods used; adequate equipment for temperature control

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. --- A large pot of beans was found to be cooling inside the reach-in refrigerator with the top covered with plastic. The operator immediately had the pot of beans uncovered and was instructed to cover the pot only once the beans have cooled down to 41F or below and was informed that containers with food that are in the cooling process must be uncovered throughout the process.

Utensils, equipment & linens: properly stored, dried, & handled

Core-4-901.11, C: Equipment and Utensils, Air-Drying Required ---- A couple of pans were found stored at the clean dish rack with a significant amount of water still inside them. The pans were placed at the 3-compartment sink to be re-washed. Dishes and utensils must be completely dry before being put away. Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens ---The shelves of the clean dish rack contained a significant amount of grease build-up. The operator shall have the shelves clean and have them maintained clean at all times.