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.
--- Shredded monterey jack cheese and chicken soup were incorrectly cold holding inside the reach-in refrigerator at 48F and 50F, respectively. Per operator, the cheese was being taken in and out of the refrigerator since 7 AM that same morning. The cheese was left inside the reach-in refrigerator to cool back down to 41F. Per operator, the chicken soup had been prepared 2 days prior but had not been taken out for use during this particular day. The chicken soup was discarded. When cold holding TCS foods, the internal temperature must be maintained at 41F or below.
Corrected At Time Of Inspection
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-901.11, C: Equipment and Utensils, Air-Drying Required
--- There was multiple large pans stored inside the clean wares closet with a significant amount of water still inside them. The operator was instructed to let clean wares dry completely at the designated counter by the 3-compartment sink before storing them. Clean dishes cannot be put away while still wet.
Correct Prior To Next Routine Inspection