20
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.>>>Observed milk (internal temperature 49*F) and raw whole shelled eggs in walk-in refrigerator. The measured ambient temperature of the refrigerator using a min/max thermometer was 50.1*F. Person in charge indicated these foods had been in the unit for more than 24 hrs. Person in charge willingly discarded of these foods at time of inspection.
Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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.>>>Observed milk (internal temperature 49*F) and raw whole shelled eggs in walk-in refrigerator. The measured ambient temperature of the refrigerator using a min/max thermometer was 50.1*F. Person in charge indicated these foods had been in the unit for more than 24 hrs. Person in charge willingly discarded of these foods at time of inspection.
Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 12/06/23.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.>>>Person in charge indicated they use chlorine (bleach) to sanitize. The person in charge was unable to provide chlorine test strips at time of inspection. A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions must be available at the establishment to ensure that sanitizers are within an approved range. Re-Inspection 12/06/23.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed broken floor tiles through out establishment. Establishment must repair floors so they are smooth and easily cleanable. *3RD CONSECUTIVE VIOLATION*
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed trash through out the back of house and pools of water around the ice machine. Establishment must remove trash and clean often enough to preclude the build up of trash. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. *3RD CONSECUTIVE VIOLATION*
Correct Prior To Next Routine Inspection