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.>>Observe the following internal temperatures for the time/temperature controlled for safety foods on the self serve breakfast line in the dining room: skim milk/whole milk (55*F), cream cheese sealed cups (58*F), and dairy butter (64*F). All of these foods were cold holding on refrigerated tables. The person in charge indicated that the foods are only on the refrigerated tables for 3 hours at most and are placed back into refrigeration at the end of breakfast service. Inspector informed person in charge that time/temperature controlled for safety foods must be 41*F and below except during preparation, cooking, cooling, or when time is used as a control. The inspector suggested placing these foods under time as a public health control and provided the people in charge with guidance and sample log. The person in charge willingly discarded of all of the foods listed above. 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.>>>Observed the following ready to eat time/temperature controlled for safety foods with no dates written on them: an opened package of sliced turkey deli meat, cooked black beans from a can, cooked corn/black beans from a can, cooked green chilis, salsa, sliced swiss cheese, and dairy products (skim milk, half/half, heavy cream, whole milk). The person in charge indicated that they prep on Mondays and Tuesdays; they contacted people that did know when things were opened/prepped and marked everything listed above with their prep/open date. None of the foods listed above had been prepped/opened for than 7 days ago. The inspector provided the people in charge with the annex on date marking and date marking guidance. Ready to eat (RTE) Time/Temperature Controlled for Safety (TCS) foods MUST NOT exceed the 7 days at 41?F, except time it is frozen; RTE TCS foods must be labeled with the date they were prepared, opened (if they are a RTE TCS food made in a food processing plant), and/or thawed within 24 hours of being prepared, opened, and/or thawed. If a RTE TCS food was both prepared and frozen by the establishment they must label the food with both the date prepared, the date frozen (if different), and the date thawed. Day one is the day the item is prepared or opened.