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 46*F - 54*F in the refrigerated prep table closest to the dish pit and the slide out refrigerated drawers under the stove: sliced tomatoes, cooked beans, cheese, cooked onions, sliced cheese, raw ground beef, cooked chicken, cooked ground beef, cooked potatoes, and raw whole shelled eggs (internal temperature 52*F). The person in charge indicated that all of these foods had been in the units more than 4 hours except for the raw ground beef. The establishment has a temperature check log but they employees have not used it in weeks so the time the foods have been above 41*F could not be determined. The person in charge discarded of all of the foods listed above except for the raw ground beef, which had been in the unit for 2 hours, and was returned to the walk-in to cool down to 41*F and below. The AC was broken at time of inspection; units had ambient temperatures of 41*F and below; cold holding violation most likely due to high ambient temperature in kitchen. 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 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.>>>Observed sliced roast beef date 06/06 and cucumbers pickled using a hot liquid that the person in charge indicated were more than 7 days old. Person in charge discarded of both. Inspector informed person in charge that pickling cannot be used to extend the shelf life of a vegetable unless a variance is obtained; variance information was given to the person in charge. 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. Day one is the day the item is prepared or opened. Variance is required for using food additives or adding components such as vinegar as a method of food preservation to render a food so that it is not time/temperature control of safety food (TCS).

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.>>>Menu missing asterisk for burgers cooked to order and eggs undercooked. Person in charge indicated they were inadvertently missed. Re-inspection on or before 07/22/22.