Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ..........At main warewashing machine, at food contact surfaces, chlorine sanitizer with a concentration of 0ppm. After empty sanitizer bottle was changed for full bottle and machine was primed, sanitizer solution with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of shifts, to ensure proper concentration.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling. 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, au jus (made from cooked proteins), cooked prime rib, and cooked onion soup with internal temperatures of 48*F-50*F. Per employee and date stickers, au jus, prime rib, and onion soup were prepared the previous day. Au jus, cooked prime rib, and cooked onion soup were discarded. See embargo form. Discussed proper cooling methods with employees. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (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.

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. ...........On cook line, cooked onions, cooked mushrooms, cooked green beans, and cooked brussel sprouts with internal temperatures of 65*F-75*F. Per employee, TCS foods were placed in hot holding unit and ready for service. TCS foods were placed in hot holding unit <4 hours. Discussed with employee using time as a public health control for hot foods in hot holding unit, or maintaining cold until ready for service, to ensure quality of cooked vegetables. Establishment will use time control for cooked vegetables for evening service until able to determine best storing of TCS foods in hot holding unit. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. .........On cook line, gruyere cheese and sour cream without proper time documentation for temperature control. Instructed employee to provide time log for gruyere cheese, sour cream at time of inspection. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.