Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.>>>Observed raw meat (raw beef, raw chicken) on spits stored on the shelf above ready to shredded lettuce, shredded tomatoes, salad mix. The ready to eat foods had secure lids on top and there was no evidence of leaking from the raw meats; the raw meats were stored on top of a plastic tray. All of these foods were removed from the unit they were stored in (the refrigerated prep unit's refrigerated base) and placed in the walk-in; in the walk-in the ready to eat foods were stored above the raw meat. Establishment MUST separate raw animal foods from ready to eat foods AND other types of raw animal foods during storage, preparation, holding and display by using separate equipment for each type, arranging each type of food in equipment so that cross contamination is prevented, and preparing each type of food at different times or in different areas. Vertically separate raw animal foods according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods MUST always be stored above or next to raw animal food.

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 internal temperatures between 60*F - 67*F in the refrigerated prep unit and its refrigerated base on the cook line: sliced tomatoes, cooked peppers from a can, shredded lettuce, hummus made with chick peas from can, cheese, and raw meat (chicken/beef) on spits. The ambient temperature of the unit was 49.5*F. The person in charge indicated that all of the foods listed above had been in the unit for 2 or less hours and they were returned to the walk-in cooler and placed directly in front of the fan with the lids removed to rapidly cool them back down to 41*F and below. 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 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 internal temperatures between 60*F - 67*F in the refrigerated prep unit and its refrigerated base on the cook line: sliced tomatoes, cooked peppers from a can, shredded lettuce, hummus made with chick peas from can, cheese, and raw meat (chicken/beef) on spits. The ambient temperature of the unit was 49.5*F. 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 refrigerated prep table and it's refrigerated base until an inspector verifies that the unit is working. Re-inspection on or before 07/22/22.