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 the walk in cooler, observed a covered metal pan of cooling green chili pork dated 8/4 with internal temperatures measuring 45-47*F when measured with a probe thermometer. All other TCS foods in the cooler measured 41*F or below. PIC stated they leave the chili on the rolling cart in the middle of the walk in uncovered with less than 4 inches of cooling food, stirring occasionally before covering and placing on the rack. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. Discussed leaving cooling foods uncovered until fully cooled. PIC stated the chili had been in the cooler since preparation. Since the chili did not cool in the allotted 6 hours, the manager voluntarily discarded the improperly cooled chili at the time of inspection (See embargo).

Proper date marking & disposition

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. ------ In the walk in cooler, observed turkey and ham deli meat dated from 7/26, pastrami slices 7/28, cooked hash 7/26, and whipped cream 7/22. In the prep cooler on the line, observed fresh mozzarella slices dated from 7/24. In the bar reach in, observed almond milk dated 7/10. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Since the foods had been opened or prepared more than 7 days prior, the PIC voluntarily discarded the out-of-date TCS foods at the time of inspection (see embargo).

Warewashing facilities: installed, maintained, & used; test strips

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring 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. ------ Establishment does not have a temperature measuring device to monitor dish sanitizing temperatures in the high temp dishwasher. Discussed that a temperature measuring device is required to ensure sanitizing temps are being reached inside the dish machine (165*F per data plate on the dish machine). Discussed obtaining a min/max thermometer or temperature stickers and checking regularly to ensure normal operation. A re-inspection will take place on 8/12/2022 to ensure a temperature measuring device has been purchased.