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 a cart containing containers of pooled eggs, diced tomatoes, diced ham, chorizo, & diced sausage with temperatures between 49 to 53*F. Per employee, items on the cart are put into the walk-in in-between orders. Discussed with employee about putting containers in ice to maintain temperatures at 41*F. Employee put items in the walk-in to cool and put the items on ice at time of inspection. Observed waffle batter containing eggs and butter with a temperature of 53.4*F sitting near the waffle maker on a prep table at ambient temp. Per employee, waffle batter was brought out an hour prior. Employee placed waffle batter in the walk-in to cool at time of inspection. Observed unsliced deli ham with a temperature between 53 to 54*F sitting out at ambient temperature by the deli slicer in the back of house (BOH). Per employee, ham was brought out an hour prior to inspection. Employee placed ham in walk-in at time of inspection. Observed open bottle Bloody Mary mix with a temperature of 54*F at the bar sitting out at ambient temperature. Per person in charge (PIC), Bloody Mary mix was brought out two hours prior to inspection and PIC placed Bloody Mary mix in the reach-in at time of inspection. Discussed proper cold holding with the PIC. All time and temperature controlled foods for safety (TCS) must be held at 41*F or below at all times.

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 cream cheese in a container with a date mark from 2/20. Employee voluntarily discarded at time of inspection. Discussed date marking procedures with the PIC. All ready-to-eat (RTE)/ time and temperature controlled foods for safety (TCS) must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made or removed from the freezer as day 1).

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. - Observed contaminated chlorine test strips with organic matter on them at the bar near the dishwashing station. Discussed importance of having chlorine test strips to determine concentration of sanitizer levels. Obtain prior to re-inspection on 3/31.